The majestic walnut, in addition to being extremely beautiful, is a tree that carries wonderful energy. Much has been written about the richness of ripe walnuts - they are good for the brain, they contain an average of 14.8% of protein. In terms of content of amino acids, cystine, lysine and histidine, they are in one of the first places among proteins of plant origin. They also have an extremely high content of vitamins, mineral salts, especially zinc.
Today, however, we decided to prepare information and several recipes for the use of green walnuts.
So first some tips – the green walnuts suitable for the following recipes, must be in a period before they formed the shell. Depending on the region, the most suitable period for harvesting is from mid-May to mid-June. An easy way to check the maturity of a walnut is to try with a needle to pierce the whole nut - if you fail - it means you will either have to look for another tree or more likely wait until next year.
Most recipes require the walnut to be chopped. We recommend the use of gloves because when handling walnuts, the skin on the hands becomes stained and can be dark for several weeks.
You can also use a powerful blender - but to get good results you need to put no more than 10-12 walnuts per load and also add from the brandy or alcohol that you will use to make the liqueur or tincture.
And so here are the recipes:
Liqueur of green walnuts and others medicinal recipes with walnuts
A magical remedy with honey and green walnut:
Prepare 40 green walnuts – wash them well and wait for them to dry. Cut them finely with a knife or a blender and put them in a glass jar, add pure honey, which should be "liquefied" in advance - this is best done in a water bath at a temperature of about 35-40 degrees (the lowest degree of the stove!). Stir the mixture well with a wooden spoon! When working with copper, always use only wooden tools! Let the mixture mature for about 14 days and you are ready with a magical elixir,
This elixir is a wonderful means to support eyesight, if iodine is needed to be added to the menu (supports the work of the thyroid gland), to strengthen the immune system, to improve the hormonal balance and for lung diseases - bronchitis, etc. Use 1 tablespoon per day on an empty stomach.
Liqueur with green walnuts
We have also selected several recipes for green walnut liqueur. Before we give them to you, however, we want to draw your attention to the incredible benefits of liqueur - green walnuts have a huge content of vitamin C, iodine and many trace elements. The benefits of the liqueur are in many directions - they take care of the stomach, the excretory system, the thyroid gland, improve immunity, have a clear benefit in colds and diseases of the throat and lungs according to many sources, this liqueur even slows down aging and prolongs youth. Green walnuts are said to be a good aid in cancer therapy, кисти, подпомагат дейността на мозъка.
First recipe for green walnut liqueur
Ingredients:
40 green walnuts
1 liter brandy
1 kg of sugar (recommended to replace with honey!)
Recipe: Finely chop (or mix with a blender and some brandy) the green walnuts. Place them in a large jar or bottle with a wide lid throat. Add the brandy. After closing the jar, place the mixture in the sun for 40-60 days. After this time, strain the mixture and add the previously prepared sugar syrup to the liquid - in the ratio of 1 kg of sugar to three glasses of water.
Second recipe for green walnut liqueur
Ingredients:
40 green walnuts
1 liter brandy
1 kg of sugar (recommended to replace with honey!)
1 liter of red wine
Recipe: Finely chop (or mix with a blender and some brandy) the green walnuts. Place them in a large jar or bottle with a wide lid throat. Add the brandy. After closing the jar, place the mixture in the sun for 40-60 days. After this time, strain the mixture and add the wine and sugar to the liquid. Stir and leave in a bottle or jar. For a week, the mixture is vigorously stirred until the sugar is completely dissolved.
After 1 week, the mixture is allowed to stand and settle well for 30 days. After that, the liquid is poured into suitable containers and is ready for consumption
Third recipe for green walnut liqueur
Ingredients:
40 green walnuts
1 liter brandy
5-6 cloves
Two cinnamon sticks
1 kg of sugar (recommended to replace with honey!)
2 bottles or 1.5 liters of red wine
Chocolate essence
Recipe: Finely chop (or mix with a blender and some brandy) the green walnuts. Place them in a large jar or bottle with a wide lid throat. Add the brandy, cinnamon and cloves. After closing the jar, place the mixture in the shade for 40 days. After this time, strain the mixture and add the wine and sugar to the liquid. Stir and leave in a bottle or jar. For a week, the mixture is vigorously stirred until the sugar is completely dissolved.
After the expiration of 1 week, the chocolate essence is added and the finished liqueur is poured into appropriate vessels and is ready for consumption
Fourth recipe for green walnut liqueur
Ingredients:
40 green walnuts
1 liter of brandy or vodka
5-6 sprigs of fresh linden blossom (blooms at the same time 🙂
1 nutmeg
250 g of sugar (recommended to replace with honey!)
Recipe: Finely chop (or mix with a blender and some brandy) the green walnuts. Place them in a large jar or bottle with a wide lid throat. Add all ingredients. After closing the jar, place the mixture in the sun for 40 days. After this time has passed, strain the mixture - the finished liqueur is poured into suitable containers and is ready for consumption
Helps treat pharyngitis, bronchitis, ulcer, stomach pain.
Liqueur from the described recipes can be consumed as a digestif - after a meal - it improves and supports digestion.
If you prefer only medicinal use of walnuts, you can prepare a pure walnut tincture (without sugar!) - here is the recipe
Tincture of green walnuts:
Ingredients:
40 green walnuts
1 liter of vodka or brandy
Recipe: Finely chop (or mix with a blender and some brandy) the green walnuts. Place them in a large jar or bottle with a wide lid throat. Add the brandy. After closing the jar, put the mixture in the dark for 2 weeks. – Strain and pour into dark jars (bottles). The mixture made in this way is consumed x 1 tablespoon 3 times a day after meals!
For medicinal purposes, the liqueur or tincture is used x 1 tablespoon after meals - 3 times a day.
Here are some specific dosages:
To improve metabolism: One tablespoon in the morning on an empty stomach and in the evening before meals.
For gastrointestinal problems and colds: 1 tablespoon before meals, 2-3 times a day. No more than 6 weeks, then stop.
With pain in the kidneys, genitourinary system, dysentery: Three times a day after meals, one tablespoon.
With iodine deficiency: One teaspoon morning and evening for two months.
Antiparasitic: Two tablespoons three times a day for one month.
Green walnut syrup is drunk one teaspoon three times a day, on an empty stomach.
The effect and benefit of the syrup is the same as that of the liqueur and tincture.
Contraindications
The liqueur or tincture should not be used by pregnant and lactating women and children under 14 years of age.
It is not recommended for people over 65-70 years old, as well as if you have acute diseases of the stomach, increased blood clotting or eczema.
