As I was climbing the first hill on my walk this morning a single nut dropped with a thud on the road in front of me–missing my head by a whisker.
I picked it up and turn it round in my hand.
It was a perfectly formed walnut–freed from its green casing.
A small opening had been made in the shell through which I could see the white flesh of the unripe kernel.
On it was written this message:
“Keep off my patch!”–only kidding!
In effect that was the message intended by the red squirrel who thought he’d spotted another walnutter.
He had and I am, but not today–it is too early by about three weeks–they are still green.
No matter–walnut harvest time approaches and the trees look promising.
From late September to early November each year I collect them in basketfuls
and hang them out a while to dry in the breeze, before storing them away, like the squirrel, for chillier days to come.
According to local rules: “When they fall on public paths or on the roadside verges, anyone can harvest them.”
No harm in repeating their wonderful healthly qualities, confirmed in these two studies:
The original Walnut Study from Loma Linda University was published in the New England Journal of Medicine. They were the first to find that walnuts in a controlled diet reduced LDL (bad) cholesterol and heart disease risk significantly more than the diet then recommended by the American Heart Association. In other words – they proved, scientifically, that food really can be your medicine.
In April 2000, another landmark walnut report was published in the Annals of Internal Medicine. Researchers had 49 men and women with high cholesterol incorporate walnuts into a healthy Mediterranean diet, substituting a handful of walnuts a day for some of the mono-unsaturated fat in the diet. Participants lowered their “bad” LDL cholesterol by almost 6 per cent and heart disease risk by 11 per cent beyond what would be expected from the Mediterranean diet alone.
and in this:- walnuts