Green walnuts: The forgotten superfood for your seasonal health boost
Green walnuts are a treasure trove of valuable compounds that we need, especially during the fall and winter months when our immune systems might be weakened. Now is the best time to harvest these unripe fruits. Don’t miss out on the opportunity to prepare beneficial preserves.
The beneficial properties of green walnuts were well-known to our ancestors. In the past, unripe walnuts were used to prepare various types of medicinal tinctures and juices and fried in honey. I most often prepare green walnuts in syrup. They are perfect for combating fall and winter weakness. Green walnuts – health benefits
Green walnuts are a very rich source of vitamin C, which boosts the immune system and protects against colds and the harmful effects of free radicals, which accelerate aging processes and lead to cardiovascular diseases and cancers. Green walnuts also provide a solid dose of B vitamins, which are essential for the proper functioning of the nervous system.
Green walnuts contain many valuable micro- and macronutrients, including iodine, which is essential for the proper functioning of the body, especially the thyroid. Green walnuts are also a treasure trove of easily assimilable fatty acids, essential oils, and tannins. These last compounds have an astringent effect on the mucous membranes of the digestive tract, helping to prevent diarrhea.
Green walnuts are best harvested in June and July. They should be green and soft and are suitable for processing when juice seeps out after being pierced with a toothpick. Also, remember to wear gloves when working with green walnuts to prevent staining your hands with the strong coloring and hard-to-remove juice.
green walnuts in syrup recipe
Ingredients:
- 1 lb of green walnuts
- 1 lb of sugar
- 1 cup of water
- 1 vanilla pod
- 1 cinnamon stick
- 5 cloves
Preparation:
- Wash the green walnuts, prick them with a toothpick, and remove the ends.
- Cover them with water and set aside for 24 hours.
- After 24 hours, rinse the walnuts, then put them in boiling water and cook for 5 minutes. Remove from the stove and set aside for 1 hour. Afterwards, pour cold water over them in a strong stream.
- Cover the walnuts with cold water and set aside for 12 hours. Rinse again and set aside for another 12 hours. Repeat this process for two weeks or until the walnuts stop staining.
- Prepare a syrup from the listed ingredients. When it starts to boil, add the walnuts and simmer the mixture over low heat for about 45 minutes.
- Place the prepared jam in jars and pasteurize.
