With the onset of spring, nature awakens to life. At that time, many of cooks open up their notebooks with tried and tested recipes for green walnut jam or the famous green walnut liqueur.
There are many reasons to add green walnuts to your daily menu. They are rich in vitamin C, have a lot of iron, phosphorus and thiamine. Their regular consumption has a general beneficial effect on the digestive system, enhances the metabolism and has a tonic effect.
Among the benefits of green walnuts are their blood-purifying properties, they drive away parasites from the body and are extremely effective for inflammatory processes in oral acid.
But to make a delicious green walnut jam or to make a tried and tested tincture of green walnuts, they must be harvested first.
When are green walnuts harvested?
The best time to harvest green walnuts is early, mid-June at the latest. At that time, the green walnuts have grown large enough, but a arel milky and have not formed a hard nut.
When the nut has formed, it is not appropriate to be harvested and used for culinary or medicinal purposes.
To prepare the famous liqueur from green walnuts you need about 40 fresh walnuts.
They are washed well, cut into quarters and poured with a liter of vodka. This mixture is left in a light place for about 40 days and then it is strained. The resulting mixture should be stored in the dark.
Doctors recommend taking 1 teaspoon every morning before meals for 7 days of this green walnuts tincture.
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