The nut leaves are never thrown away, the prepared tincture can be used all year round

Walnut leaves are as important as the fruit. Sure you’re thinking that’s a pretty bold statement, but it’s true. It is widely known that eating walnuts has a beneficial effect on our body, our memory and nutritional properties. However, many people neglect the importance of the leaves of this tree.

What are the properties of walnut leaves?

These leaves have antibacterial and anti-inflammatory properties, and most importantly, they speed up the healing of wounds. In addition (when taken orally) they have a beneficial effect on lowering blood sugar levels, which is especially appreciated by diabetics. If you want to use them for their properties, it is ideal to choose the end of May and the beginning of June for picking. Choose leaves that have no symptoms of disease.


Preparing the brine

Dry the leaves after harvesting, but be careful that they are still green in colour when dry; if they turn brown, discard them. Make a brine from the prepared leaves. Just pour one tablespoon of crushed leaves over boiling water and leave to infuse for about an hour. One serving of this infusion lasts for one day, and it is best to take it before each meal. It can help you with inflammation, diarrhea or just as a preventive measure.


Young nut tincture

You’ll need about 10 green, young nuts (preferably soft so you can pierce them with a fork). After you have washed and cut the nuts into small pieces, place them in a container and sprinkle 6 teaspoons of sugar over them. Then pour in 200 ml of vodka. Be sure to wear gloves during the whole process as the nuts are very polluting to the skin! Leave the finished tincture for 3 weeks and then strain it through gauze into dark bottles. The tincture is used 2 to 3 times a day and will help you fight stomach and intestinal pain.