When and how to properly collect green walnuts, storage rules

Walnut has many health benefits. For many, it is a source of protein, fatty essential oil, but not everyone knows what unique healing qualities an unripe fruit has. To get the most out of your green walnut, you need to know when to start harvesting its unripe fruit.

When to pick green walnuts

Green walnuts have high rates of benefit when taken as part of infusions, decoctions. This is due to the properties of the components of the composition. Green fruits contain:

• ascorbic acid;
• vitamins;
• iodine;
• phytoncides;
• polyunsaturated fatty acids;
• tannin type substances.

The composition has several multidirectional effects on the human body. At the same time, the collection of nuts is carried out only when they become sufficiently sprouted, but do not reach the consumer degree of ripeness. They are used as part of specially prepared agents for the treatment of many diseases, as well as as a prophylactic agent:

• to increase the body's defenses during the seasons of colds, during periods of rehabilitation after illnesses;
• to saturate the body with additional useful elements;
• to increase the regenerative capacity of cells and tissues;
• for the normalization of blood parameters, a beneficial effect on the general state of the hematopoietic system.

The properties of green nuts are fully revealed at the stage of semi-development, when the peel has not yet become ossified, and the flesh has a milky hue.

The main harvest of green walnuts is in late May and early June. The flowering period begins in April-May, but the timing may shift. It depends on the characteristics of the climatic conditions of the growing regions. It is not recommended to focus on approximate dates, because ripe flesh may appear under the green, non-ossified peel.

Harvesting begins after checking the ripeness of the nuts. It can cover periods from mid-May to mid-July. It depends on the type of fruit. There are 3 types according to varietal characteristics:

1. Early. Flowering occurs in April, full ripening occurs in August.
2. Mid-season. With September ripening.
3. Late. Summer bloom leads to ripening in October.

How to determine the ripeness of the fruit

In order not to rely on terms that can be stretched, which is directly dependent on varietal characteristics, characteristics suitable for collecting green fruits are characterized:

1. The green fruit is a smooth semi-oval, which can also be ovoid. The peel should be even, not cracked, without traces of damage.
2. The pulp is white, milky. The structure resembles coconut pulp.

Information! Do not eat green walnuts raw. They make infusions, decoctions, jam, which has unique beneficial properties.

A large, thick needle or toothpick is used to determine a suitable condition for harvesting green fruit. The fruit is pierced and watched as the tip enters the center of the pulp. With an easy entry and insignificant release of milky juice, it is concluded that green nuts are ready to be collected for the preparation of medicinal products.

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If the peel has hardened in places and covered with dark spots, this fruit is not used. He is on his way to consumer ripeness.

Storing green walnuts

Green nuts cannot be stored for a long time, but the beneficial properties of the fruit can be preserved even after processing. Green fruits are used to make:

• tinctures;
• decoctions;
• jam;
• compotes.

A mixture of green fruits with honey has beneficial properties. For this, the nuts are washed, peeled, and crushed. Peeling nuts is associated with the production of essential oils by the peel, which leave dark, difficult-to-clean spots on the skin, therefore, the release from the pericarp is carried out with gloves.

Green fruits with honey are used to treat stomach diseases. For cooking, take about 500 grams of chopped pulp, pour in an equal amount of liquid honey and insist for 14 days without access to sunlight. In addition to honey, nuts are poured with sugar syrup, cooked according to the formula 1: 1.

The jam is made from peeled or peeled fruits. Unpeeled nuts are subjected to a double soaking procedure: first, the fruits are soaked in cold water for 12 hours, then for 24 hours, with additional piercing in several places. If the bitterness has not gone away, then they practice soaking in lime water. Then the nuts are boiled for 10 minutes and begin to lay additional components.

Information! Bitterness appears due to the high content of certain components on the surface of the peel.

To make the jam delicious, the nuts are soaked until the bitter aftertaste disappears.

Peeled nuts are not soaked, but immediately poured with sugar syrup and jam is made. Additional ingredients can be: lemon zest and juice, orange pulp. It depends on individual preference.

Warning! When using walnut jam, it is necessary to take into account the increased iodine content.

Green fruits are rich in this element; after processing, its content decreases slightly.

Tinctures and decoctions are prepared from the peel, pulp or leaves. Alcoholic tincture is prepared from unpeeled nuts. Take 15 pieces, cut into several equal parts, pour 0.5 liters of vodka. For the tincture, use a glass container to be able to evaluate the appearance of the liquid as it is prepared. At first, the tincture is green, and darkens as it is infused. The liquid is left for 14 days. After darkening, the tincture is ready for use.

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Vodka tincture is often used for compresses. They help relieve joint pain, eliminate the effects of injuries, and improve general condition.

Oil tincture is made from olive oil and unpeeled fruits. For 250 milliliters of oil, take 5-6 nuts. They are cut, poured with oil and insisted for 40 days. This remedy eliminates the consequences of burns, treats skin diseases and joint pain. Used for rubbing or compression bandages.

How much can you store

If we talk about the shelf life, you should take into account the type of prepared product:

1. Green fruits do not store for more than 2-5 days. When cut, they begin to dry out and lose their beneficial properties.
2. Fruit jam is stored on the bottom shelf of the refrigerator at a temperature of -4 to -2 degrees.Jam is capable of retaining useful properties for a long time: from 6 months to 1 year.
3. Tinctures are stored in the absence of direct sunlight for 4-6 months.
4. Decoctions on leaves, peel or pulp can be stored for no more than 3 days.
5. Oil tinctures are stored outside the refrigerator for 3-5 months.
6. The product on nuts with honey retains its beneficial properties for 3 months.

All products prepared with green walnuts are taken with extreme caution if there are minimal contraindications. The fruits have a strong healing effect, so it is imperative to monitor the frequency of receptions.