Food Alphabet
Unripe walnut (kernel and pericarp): properties of green walnuts
Green (unripe) walnuts are used both for culinary purposes and for medicinal purposes. In the first case, they prepare jam, marinade or compote, in the second - most often they make alcohol or honey tinctures.
Unripe walnut (kernel and pericarp): properties of green walnuts
Collect green walnuts in May-June (until the 23rd). At the stage of milk maturity, they are approximately 2.5 cm in diameter.
Kernel and peel (pericarp) these nuts are relatively soft: they can be pierced through with a needle or toothpick.
For medical needs, the pericarp of walnuts is harvested together with the removal of the harvest of mature fruits, that is, in August – September. In this case, the pericarp is cut in half, and then dried in a warm room or in special dryers at a temperature of 30-40 degrees.
Ready-dried pericarp walnuts can be stored in paper bags or woven (canvas) bags for 2 years.
