They resemble the shape of the human brain and have a great effect on memory, concentration, and mood. To make sure they are absorbed better, it is worth soaking them before eating them or—for advanced connoisseurs—pressing the oil out of them.
The name of the walnut in Polish, orzechy włoskie, meaning “the Italian nut,” suggests that this plant is particularly fond of warmth, typical of southern Europe. Indeed, there is some truth in the etymological explanations, this type of nut could be found in Poland’s climatic zone, quite sunny at that time, before the Ice Age came, and with it a large part of the flora became extinct. However, when the walnut tree settled in Poland for the second time, there was a funny mistake. In fact, it did not come from the Apennine Peninsula, but from the Balkans through Wallachia (a mountainous land in Romania). It is not without reason that in old cookbooks you can still find “Wallachian nuts” in recipes, among many other ingredients. Let’s add a little more fuel to the fire of this linguistic story: in England, walnuts are called English walnuts, Persian walnuts, and sometimes, to one’s relief, just walnuts. So many words for one inconspicuous nut! Although, is it really so inconspicuous?
Studies clearly show that walnuts contain more antioxidants and have more health benefits than their brothers. Perhaps the most appropriate modern name for this member of the respected nut family would be “the royal nut,” as it was once called in ancient Greece.
You Will Tell Them by Their Fruit
Today, walnuts are grown in countries by the Mediterranean and Black seas, in Asia, and in North America (the largest nut plantations are in California). And it is there that it is said that in order for the trees to grow, it is enough to carry two bags of nuts into the forest: the squirrels will eat the contents of one bag and bury and forget the products of the other. However, if we want to be sure that the tree will grow exactly where we dreamed it would, we have to sow it ourselves. Nuts peeled from their green shells should be given a viability test for this purpose, that is, simply immerse them in water: those that are heavy and sink to the bottom have a chance of becoming trees.
It is best to sow nuts in autumn, after they have been prepared. The initial requirements are fertile and moist soil, and in the later period of growth—good sunlight. An adult specimen reaches from twenty to thirty meters in height and lives up to about 500 years. The trees bear fruit abundantly: the yield is up to 100 kg (including the shell), and there are also record holders that produce as much as 250 kg in one season.
Before the fruit is ripe, it is suitable for preserves: jams, marinades, tinctures and liqueurs are made from the still green fruit. While the liqueur does not require many procedures (pour alcohol over the nuts from July, after three weeks remove the liquor and add sugar syrup or honey to it), the preparation of the green walnut jam is a time-consuming process.
Lucyna Ćwierczakiewiczowa, the legendary author of nineteenth-century cookbooks, advised to soak the previously punctured fruit for nine days, then boil it until soft in water and keep it in sugar syrup with cloves and cinnamon for three days. Then the mixture had to be strained and more sugar had to be added to the syrup to . . . pour it over the nuts again, again for three days. The next step was to strain the fruit and evaporate the syrup, so that it became thick, and then pour this hot reduced syrup over the nuts for them to “just stand there” for nine days. The jam was supposed to be ready when the nuts turned black on the inside, and in this state they had to be stored in jars. And then one just needed to add the nuts to cakes or compotes, and, of course, to prepare the next jams in advance. These, as we know, like to end quickly.
Liquid Gold
Walnut oil was pressed and used as an antiparasitic agent and as a remedy for gallstones as early as ancient Greece. Due to the content of unsaturated fatty acids, polyphenols, phytosterols and vitamins, it can have a positive effect on our lipid profile, lower LDL cholesterol and blood sugar levels, have anti-inflammatory properties, support mental work, and relieve stress.
So how should we use it to take advantage of all its properties? “Preferably directly on a spoon or as an accompaniment to cold dishes. Just 2-3 teaspoons of oil per day will be an adequate health-promoting dose. Due to its delicate, sweet and nutty taste, this oil is an excellent addition to cooked vegetables, salads, sauces, dressings, savoury dishes and desserts,” says Marianna Raczyk, PhD, assistant professor at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn.
Due to the nobility and taste and health qualities of the raw material, walnut oil is most often obtained through the cold pressing process. For this purpose, as Dr. Raczyk explains, the shell is removed from the harvested nuts, then they are roasted (this stage is not necessary), initially crumbled and the oil is extracted with a press. During the production of cold-pressed oils, their temperature must not exceed 40°C, thanks to which the finished product retains its most valuable qualities. The resulting product is sedimented or filtered to remove particulate matter, then bottled, and voilà—done.
This golden and aromatic liquid is not only cold-pressed, but it is also consumed in this form. When heated (for example, in the process of frying or baking), it loses both its health value and its pleasant smell and taste. Walnut oil should be stored in a dark and cool place, in an airtight container, as it is sensitive to oxygen and UV radiation—it is best to keep it in the refrigerator after opening. “The low temperature and the lack of direct sunlight affect the preservation of the health properties of the product. It should be remembered that its shelf life is short, usually up to three months from the date of production,” explains the expert. If you want to prepare the oil yourself at home, remove the membranes from the nuts before pressing them (if you leave them, the oil will have a tart, unpleasant aftertaste). Oilcake, or pomace, can be used after grinding as nut flour for baking.
The Beauty Elixir
In cosmetology, walnut oil is recommended for mature and dry skin. It is also used in the care of problematic skin, in people struggling with acne or eczema. “Due to the presence of omega-6 and omega-3 fatty acids, as well as the content of vitamins A and E, it is an ideal product for lubricating and softening the skin, soothing inflammation and supporting regeneration and wound healing,” says Dr. Raczyk.
It is worth doing two things: rub the oil into the affected areas, as well as drink an infusion of walnut leaves, preferably in combination with yarrow, white dead-nettle, and chamomile herbs. The oil rubbed into the hair also works perfectly, adding shine and softness. “This is all due to the biotin contained in the oil, which is necessary for their growth. It helps strengthen the bulbs and prevents hair loss, as it reduces inflammation of the scalp and improves blood circulation,” explains the scientist.
Due to its beneficial properties, walnut oil is an excellent base for the preparation of medicinal ointments, creams and shampoos. Let’s keep this in mind during our next visit to the drugstore. Let’s read the ingredients of cosmetics. And let’s eat nuts to be healthy!
Read similar:
