Walnut
Juglans regia — Juglandaceae
Italiano: Noce — Nus/Nux
Description
Walnut (Juglans regia) belongs to the Juglandaceae family and is native to Europe. It thrives in Gardens, Parks, Field edges, Hills environments across regions including Italy, France, Spain, Balkans, Turkey. Botanically, Walnut is rich omega-3. Green fruit nocino liqueur. Leaves vermifuge tea.. It is also known locally as Nus/Nux. The edible parts include Nuts, Green fruit, Leaves. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during June, May, October and September. Nutritionally, Walnut stands out for its Magnesium (158.0mg, 38% DV), Zinc (3.1mg, 28% DV) and Folate (98.0mg, 24% DV). It also provides 15.0g protein and 6.7g dietary fiber per 100g serving. In the kitchen, Walnut offers a Oily tannic flavor profile. Raw toasted bread green fruit nocino leaves tea. Common culinary applications include raw, nocino, bread, leaf tea. Popular preparations include Nocino liqueur, Walnut bread, Toasted nut snack, Nut flour bread. For storage, dried 12mo. Safety note: No toxicity. Antinutrient content is phytates reduced soaking toasting. Juglone leaves. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Nocino liqueur
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: raw, nocino, bread, leaf tea Storage: Dried 12mo
Recipes
- Nocino liqueur
- Walnut bread
- Toasted nut snack
- Nut flour bread
- Nut butter spread
- Wild winter pesto made from Walnut
- Traditional Walnut soup
- Walnut and potato frittata
