| Black walnut
The black walnut has a long history of medicinal and food uses. Once used as treatment for diphtheria and syphilis, black walnut is now used mostly for the astringent properties of its hulls and bark. The nuts continue to be a popular ingredient in a number of bakery products. Black walnuts contain essential fatty acids that may help to protect the body against heart disease.
The astringents in black walnut, known as tannins and juglone, help to tighten the top layers of skin or mucous membranes, thereby limiting secretions, relieving irritation, and improving tissue firmness. Consequently, black walnut has been considered an effective treatment for gastrointestinal problems such as indigestion, constipation, and diarrhea. Many believe that black walnut may have some ability for eliminating internal parasites such as tapeworms.
A liquid mixture made from black walnut extract may be used as a gargle to use in connection with mouth sores, sore throats, and to disinfect skin wounds. Some studies show that black walnut may have anti-inflammatory properties that are useful in relieving the surface of the skin from irritation, injury, or infection.
The brown stain found in the black walnut green husk contains organic iodine which has antiseptic and healing properties.
2 to 4 tbsp. Black walnut make into a tea.
1½ quarts warm filtered water ( Mix well )
Temperature 103º Fahrenheit
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