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Walnut, hu tao


Juglans regia, HU TAO


The walnut, hu tao (foreign or introduced peach) is also called he tao (stone peach) and again he tao (written with a different character and meaning closed peach). A tall deciduous tree it can reach a height of 30 meters. The fruit is round, the outer skin is fleshy and an ash-green color. It ripens in autumn.

The fruit contains a very large, hard stone, the shell of a bone like consistency. Its surface is dusty brown and covered with a network of wrinkles and creases. Inside this is the edible part, the kernel, and this shows a very irregular shape.

The kernel is divided into two parts by a thin partition of a woody substance. The flavor is slightly sweet and fragrant, and also oily. Its nature is warm. It helps regulate the lungs and rejuvenates the kidneys.

The outer green skin of the fruit, called green dragon clothing, has a bitter flavor and is astringent, its nature neutral. It contains poison. It helps reduce swellings and stops itching.

The thin woody membrane that divides the kernel, called divide-heart-tree, has a bitter flavor and a warm nature. It invigorates the kidneys and helps stop nocturnal seminal emission.

The kernel contains oil, protein, carbohydrate, calcium, phosphorous, iron, vitamin B2, carotene, etc. The green outer skin contains walnut leaf quinone, tannin, citrutinne, Vitamin C, etc.

1. CHRONIC ASTHMA COUGH. Take 30 grams of walnut kernels, 15 grams of sugar and 6 grams of turnip seed. Steam for half an hour and serve. Do this daily in the morning and in the evening.

2. PAINFUL SWOLLEN THROAT; HOARSENESS. Every day take 90 grams of kernels and slowly chew them.

3. COMMON COLD WITH HEADACHE AND FEVER; INTOLERANCE TO COLD. Take 15 grams of kernel, 15 grams of fresh ginger and crush them together. Add water and steam. Serve this in the morning and again in the evening.

4. TUBERCULOSIS LEADING TO COUGHING AND EMACIATION. Take 250 grams of walnut kernel and 250 grams of persimmon cake. Cover and steam in a sealed container with a little water for one hour. Divide into 3 parts and serve in the course of a day. Do this-for one month.

5. WEAK KIDNEYS LEADING TO FREQUENT URINATION. Take a number of walnuts in the shell and boil them for some time. Break open the shells and obtain 30 grams of kernels. Eat this while warm, and at the same time drink 30 grams of warm rice wine*. Do this every evening before bed for 5 nights. (* Sake can be used. Ed.)

6. STOMACH OR DUODENAL ULCER; HYPERACIDITY. Take 15 grams of walnut kernel and slowly chew it. Do this 3 times a day.

7. HANDS AND FEET SOFT AND WEAK AFTER CHILDBIRTH; ASTHMA. Take 60 grams of walnut kernel and 3 grams of red ginseng*. Cover with water and simmer into a soup. Serve this twice a day for 3 days.

8. SEMINAL EMISSION; INCONTINENCE. Take 30 grams of walnut kernels and 2 sliced pork kidneys. Add a little pork fat if desired. Stir-fry till, cooked and eat while warm. Do this daily before bed for 3 days. Alternatively take 30 grams of the membrane that divides the kernel (the divide-heart-tree) cover with water and simmer. Serve twice a day.

9. CONSTIPATION. Take 30 grams of kernel and chew it. Do this both in the morning and again in the evening.

10. GALLSTONES. Take 120 grams of kernels and deep fry in oil until crisp. Add an appropriate amount of sugar and grind into a paste. Use it up over a period of 1-2 days, taking a little at a time.

11. MIDDLE EAR INFLAMMATION. Obtain some oil by squeezing walnut kernels. Add a little crushed ice, mix and place a few drops in the ear.

12. PAINFUL SWOLLEN SORES; DIFFERENT KINDS OF TINEA. Use an appropriate amount of the outer green skin of the walnut (green dragon clothing) and rub on the affected place, or crush to a paste and apply.

1. GREEN DRAGON CLOTHING. The outer green skin of the not fully ripe walnut.

2. Soak the fresh fruit and then remove the outer layer of skin, dry the nut in the sun. Break it open to obtain the kernel. The membrane that divides the kernel into two parts is called the dividing-heart-tree.

* RED GINSENG. Slice fresh ginseng and steam for 2 - 3 hours then dry.











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