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Walnuts

A large tree of the walnut family (Juglandaceae) up to 25 m, with a spreading crown and thick trunk diameters up to 3 m. Leaves alternate pinnate, with two to five pairs of ovate-oblong leaflets. The flowers are small, dioecious. Male flowers consist of a perianth of six-bladed and 12-18 stamens, are collected in many-flowered catkins. Female flowers with two bracts, solitary or collected two or three. The fruit is a large spherical or elliptical drupes of different sizes, with a fleshy outer part (called the pericarp, but botanically it is illegal), which surrounds the woody bone of various shapes and sizes, colloquially called nut, with the prisoner in it the seed, is covered with a light brown shell (nut kernel).

Flowering

Blooms in April-may.

The place of growth. Distribution

Grows in the mountainous areas of the canyons and hillsides, along streams and mixed deciduous forests of Central Asia, Ukraine and the Caucasus. It is cultivated in gardens.

Procurement and quality of raw materials

Plucked leaves are dried quickly in the sun, spread a thin layer on sheets of clean paper or fabric. Then removed not having medicinal values faded and blackened leaves. Osteopathist dry for making infusions, decoctions, ointments.

Chemical composition

Seed (kernel) of walnut contain up to 77% fatty oils and up to 21% protein caloric content and they are superior to the best grades of pork. In nuts there carotene, vitamin C, which is most in the pericarp of unripe fruits (up to 3%), vitamins b, E and P, salts of iron and cobalt. The amount of vitamin C unripe fruits are not inferior to the black currant and rosehips, so from them prepare vitamin concentrates.

In addition, the pericarp has a lot of tannins and juglone, the dye with bactericidal action.

Sheets besides of tannins contains glycosides, flavonoids, essential oil, juglone, Inositol, vitamins C, B1, P and carotene.

Medicine

In healthy diet in atherosclerosis a positive effect of walnuts is due to the fact that the oil of seeds is rich in unsaturated fatty acids. Peanut butter and fiber increases intestinal peristalsis, which allows you to use nuts in the elderly and in obesity. They are healthy and in ischemic heart disease, liver disease.

Decoctions and infusions from the leaves is recommended in atherosclerosis of the brain. They are also used as an astringent, antidiarrheal agent.

The nut visibly reduces tendency to bleeding, in tubercular hemoptysis, the treatment of scrofula (and rickets).

Decoctions of the outer fleshy part of the fruit and leaves is considered a good tonic and “blood-purifying” tool, especially with diathesis. They are used inside and apply externally. In various diseases of the skin (acne, purulent rashes, herpes, eczema) do baths, wash, lotions.

Pronounced wound healing and antibacterial properties have also aqueous extracts from leaves of walnut. They are used to accelerate epithelialization of wounds, in the treatment of skin lesions and laryngeal tuberculous etiology.

The drug juglone, produced from walnut, used in the form of ointments or aqueous-alcoholic solution (lotion, compresses, rinsing) for the treatment of skin tuberculosis, and some staphylococcal and streptococcal skin lesions. To treat tuberculosis erythematosus also proposed Karion medicine derived from the leaves of a walnut. In homeopathy to obtain the original essences are used in equal parts leaves and fruit shell.

The sheets possess good wound healing properties and in folk medicine, often applied to wounds and boils.

Application

The kernel nuts are very tasty, it is eaten raw and fried (heat), widely used in cooking.

Oil obtained from nuts, used in the food industry, and of the remaining cake makes a delicious and nutritious halva.

This is interesting

Hippocrates used the green pericarp of nuts to expel intestinal worms. In folk medicine Central and South America, Iran, and Central Asia and the Caucasus still use unripe fruits against ascarids and tapeworm. Walnut oil can be used as a laxative, and also for greasing of burns and non-healing wounds.

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