🌿 Folk Prescriptions

Walnuts, also known as Persian walnuts, are ranked alongside almonds, cashews, and hazelnuts as one of the world's four major dried nuts. Their distribution is nearly global, primarily found in America, Europe, and many parts of Asia. China ranks second in production after the United States. Internationally, walnuts are called "power food," "nutrient-rich nut," and "intelligence-enhancing fruit"; domestically, they are praised as "immortal seed," "longevity nut," and "treasure for nourishing life." Their remarkable brain-boosting effects and rich nutritional value have gained increasing recognition.
Walnuts belong to the walnut family of deciduous trees. China has a long history of cultivating walnuts. The book "Biography of All Things" by Zhang Hua from the 3rd century BC records: "Zhang Qian brought back walnut seeds from the Western Regions." The origin of walnuts is western Asia, particularly Iran, and they were introduced to China during the Han Dynasty when Zhang Qian traveled to the Western Regions. Today, walnuts are widely distributed across China. Over time, Chinese laborers have carefully cultivated numerous high-quality walnut varieties using common walnuts and native wild resources. By region, there are Chencang walnuts, Yangping walnuts; by maturity period, there are summer walnuts and autumn walnuts; by shell smoothness, there are smooth-shelled and rough-shelled walnuts; by shell thickness, there are thin-shelled and thick-shelled walnuts. Many excellent varieties exist nationwide: Shimen walnuts from Hebei feature fine texture, thin shells, sweet taste, around 50% kernel yield, and up to 75% oil content—earning them the reputation "Shimen walnuts are the world’s treasure." Paper-thin shelled walnuts from Kuche, Xinjiang, known locally as "Kek Yi" meaning "thin shell," have an oil content of 75%. Locals say they bear fruit quickly: "One year planted, two years growing, three years full baskets." Walnuts from Fenyang and Xiaoyi in Shanxi are renowned for their thin shells, full kernels, and delicate texture. Walnuts from Qinling Mountains in Shaanxi have shells as thin as eggshells, commonly called "eggshell walnuts." The best variety, "Mian walnut," features thin shells and thick kernels—two walnuts held tightly in hand will crack under slight pressure. Additionally, small walnuts from Hangzhou, used to make salted spiced walnuts, are popular among southern consumers.
The medicinal value of walnuts is high, widely used in traditional Chinese medicine. According to Traditional Chinese Medicine, walnuts are warm in nature, sweet in taste, non-toxic, and beneficial for strengthening the stomach, enriching blood, moistening lungs, and nourishing the spirit. The "Shennong Herbal Classic" classifies walnuts as superior herbs that promote longevity and vitality when taken long-term. In the Tang Dynasty, Meng Xing's "Food Therapy Herbs" notes that eating walnut kernels improves appetite, promotes blood circulation, and makes skin tender. In the Song Dynasty, Liu Han et al.'s "Kai Bao Materia Medica" states that walnut kernels "make one healthy and robust, moisturize the skin, darken hair, excessive consumption benefits urination, and helps treat hemorrhoids." In the Ming Dynasty, Li Shizhen's "Compendium of Materia Medica" records that walnut kernels "nourish Qi and blood, moisten dryness, resolve phlegm, benefit the Gate of Life, regulate the Three Jiao, warm the lungs, moisten the intestines, treat cold-deficiency asthma, heavy lower back pain, abdominal and hernia pain, bloody dysentery, and intestinal bleeding."
Modern medical research indicates that phospholipids in walnuts have excellent protective effects on the nervous system. Walnut oil contains unsaturated fatty acids, effective in preventing arteriosclerosis. Walnut kernels contain essential trace elements like zinc, manganese, and chromium. During aging, levels of zinc and manganese decline in the body, while chromium aids glucose utilization, cholesterol metabolism, and cardiovascular protection. The cough-suppressing and asthma-relieving effects of walnuts are also significant—especially effective for chronic bronchitis and asthma patients in winter. Regular walnut consumption not only strengthens the body but also slows aging. Some people rely heavily on tonics, but eating just a few walnuts morning and night may be even more beneficial than taking tonics.
Walnuts are an excellent food therapy ingredient. Whether used medicinally or eaten raw, boiled, candied, or cooked in dishes, they offer good effects such as enriching blood and Qi, tonifying Kidney and filling essence, relieving cough and asthma, and moistening dryness and promoting bowel movements. There are many ways to eat walnuts: boiling them with saltwater, drinking the water and eating the residue treats kidney deficiency-related low back pain, weakness, forgetfulness, tinnitus, and frequent urination. Cooking walnuts with coix seed and chestnuts into porridge treats frequent urination, premature ejaculation, loose stools, and early-morning diarrhea. Making candied walnuts with sesame and lotus seeds nourishes the heart and brain and helps treat night sweats. Eating raw walnuts with longan flesh and hawthorn improves heart function. Walnuts are widely used in treating neurasthenia, hypertension, coronary heart disease, emphysema, and gastric pain.
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