Green walnuts: The autumn superfood your immune system needs

Green walnuts are a treasure trove of valuable compounds that are particularly beneficial during the autumn and winter months when our immune systems might be weakened. Now is the best time to harvest unripe fruits. Don’t miss the opportunity to prepare beneficial preserves.

Our ancestors knew about the beneficial properties of green walnuts. Previously, unripe walnuts were used to prepare medicinal tinctures and juices fried in honey. I often prepare green walnuts in syrup. They are perfect for autumn and winter ailments.

Green walnuts are a vibrant source of Vitamin C, which boosts the immune system and protects against colds and the harmful effects of free radicals. Free radicals accelerate ageing processes and develop cardiovascular diseases and cancers. Green walnuts also provide a solid dose of B vitamins, essential for adequately functioning 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 tannins have an astringent effect on the mucous membranes of the digestive tract, helping to prevent diarrhoea.

Green walnuts are best harvested in June and July. They should be green and soft and suitable for processing when juice seeps out after being pierced with a toothpick. Also, remember that gloves are wise when working with green walnuts to prevent your hands from staining with the intense colouring and hard-to-remove juice.

Ingredients:

          
• 450 grams of green walnuts
• 450 grams of sugar
• 240 millilitres of water
• 1 vanilla pod
• 1 cinnamon stick
• 5 cloves

Preparation:

1. Wash the green walnuts, prick them with a toothpick, and remove the ends.
2. Cover them with water and set aside for 24 hours.
3. After 24 hours, rinse the walnuts, put them in boiling water and cook for 5 minutes. Remove from the stove and set aside for 1 hour. Then, pour a strong stream of cold water over them.
4. Cover the walnuts with cold water and set aside for 12 hours. After this time, rinse them again and set them aside for another 12 hours. Repeat this process for two weeks (until the walnuts stop staining).
5. Prepare a syrup from the ingredients listed above. When it starts to boil, add the walnuts and simmer the mixture over low heat for about 45 minutes.
6. Place the prepared jam in jars and pasteurise.