At Midsummer, the life-giving power of the Sun has reached its climax. We celebrate the longest day of the year! In pre-Christian tradition, it is said, that during the 12 days of Midsummer and the 12 days of Christmas the veils between the world are thinnest. At this time spirit beings can easily cross the threshold that separates our worlds. Likewise, those who are particularly perceptive to the ‘otherworldly vibes’ can receive magical gifts, or catch a glimpse of the spirit folk. It is a time of celebration, but also for making offerings to the Gods, to ask for protection of the harvest, and to receive blessings. The wisdom-keepers would use it for scrying, to determine the signs of the times. But for most people it was a festive time, celebrated with gatherings around huge bonfires fires. Dancing, feasting, and merry-making were the order of the day – the Sun-God and the Earth-Goddess were celebrating their wedding day and consummate their love. The people joyously join their celebration and thus ensure fertility and abundance for all.
At Midsummer, Bel, the young Sun-God has reached his climax and exhausted his power. Lugh takes over the reign. We are at the turning point of the year and about to begin our long journey of descent through the dark half of the year.
This is a good time to cherish the gifts of nature, to count our blessings, and to give thanks for all that we have. It is a time to share our blessings and to join in the spirit of celebration with friends and kin.
For herbalists, it is the prime time for gathering healing herbs. This is also a good time to seek council from the spirit world or to embark on a vision quest.
Are you interested in Astrology?
We are living in turbulent times. If you have ever wondered what is going on with the planets these days, check out Astro-Insights.com for current astrology updates and planetary insights. or contact firstname.lastname@example.org for a personal astrological counseling session.
Walnuts (Juglans regia)
It’s ‘nutty season’! (No, I don’t mean politics, in this case) I have was reminded of the fact by the intermittent popping noises coming from outside my window and by the mass of fuzzy hazelnut balls that are piling up on the front porch. These Turkish hazelnuts are plentiful, for sure, and easy to collect. But they are small and extremely tedious to crack. Thankfully, nature provides plentifully and these are not the only nut trees around. We also have some Walnut trees – English Walnuts, that is! Majestic to behold, Walnut trees, are among my favorite trees, and seeing them laden with nuts is a joy.
The ‘foreign tree’
Walnut trees (Juglans regia) are well integrated foreigners in our northern latitudes. Their home is in the warm, and fertile regions of south-east Europe, northern Greece, northern Italy, and France, where they are widely cultivated. Walnuts reached the ‘Low Countries’ north of the Alps in the pockets of Roman soldiers. But, it took several centuries before they really made themselves at home. Teutonic tribes, who gave them their name, apparently regarded them as an oddity, which is expressed in the name they gave the tree: ‘Walnut’ is derived from the Germanic word ‘welsh’, meaning foreign.
They did not reach Britain until the 16th-century and are only found in the warmer, southern parts. The Roman nut became known as the ‘English Walnut’, perhaps to distinguish it from the American walnut (Juglans nigra), or the Pecan nut (Carya illinoinensis). So, it seems this ‘foreigner’ has not only well adapted to its new home but has also been adopted by the locals, who think of it as one of their own.
A southerner in northern climes
Although in time walnuts adapted quite well to the much harsher northern climate, their southern origin becomes evident in spring. Despite the fact that they come into flower quite late (April), they remain vulnerable to late frosts, which can quickly ruin the prospects of a good harvest.
A generational tree
In previous centuries, walnut trees were considered so valuable that they were specifically itemized in the will. A productive grove could cover a good part of a family’s livelihood. But that aside, planting a walnut orchard was an investment in the future: walnut trees are slow to mature. Although they start to produce nuts from the tender age of 15 years, they don’t become fully productive until they have reached the age of thirty. A mature tree produces about 50kg of nuts per year.
The American Cousin
The American (Black) Walnut is quite a different fellow. They are native to the US and occur wild throughout the eastern United States. However, they are not as well-loved as the ‘English’ variety, since they have the rather unsocial habit of emitting a chemical from their roots that inhibits, and eventually kills other plants in its vicinity. Besides, they are incredibly hard to shuck. People report placing them on their driveways and driving the truck over them in order to crack their shells. Crows & co have picked up on this trick. The birds strategically place nuts in the flow of traffic (e.g. at stoplights) in order to enlist our help in cracking the nuts.
In a good year, a mature walnut tree is laden with nuts, which begin to fall in late September/early October, depending on your growing zone.
The nuts are covered by a hard, green hull that is exceedingly difficult to remove and besides, will stain your hands, clothes, and work surface. Wear gloves, if you don’t want your hands to look like you have been chain-smoking. It is best to harvest the nuts when they are fully ripe, at which point the green cortex will split open to reveal the nut inside, or sometimes it disintegrates into a black mush, leaving the nut behind.
Remove the black stuff as much as possible. It is very high in tannin and can affect the quality of the nut inside. Once you have removed the outer cortex wash the nuts. Put them into a bucket of water. This will naturally separate the good ones from the rotten ones. Bad walnuts tend to float, while the good ones will sink.
After washing the nuts, you can either shuck them or dry and store them for later use. If dried and stored properly, walnuts can keep for a year. Shucking exposes them to oxygen, which will cause them to turn rancid more quickly, due to their high levels of unsaturated (as well as saturated) fats. Keep the nuts in a cool and dark place where there is no danger of worms or vermin looking for a free lunch.
American Walnuts are much harder to crack than English walnuts. It is said that soaking them in water for 8 hours prior to cracking makes the job much easier. For English Walnuts, this is not necessary. They readily succumb to the persuasive powers of an ordinary nutcracker. Black Walnuts need a more forceful treatment.
Walnuts are very rich in oil – 2 kg of nuts will yield about one liter of oil. which is considered a delicacy. It is not so easy to obtain from your foraged nuts, though. Native Americans are said to have boiled the nuts to extract the oil. But this also destroys some of their nutrients.
Walnut oil has a delicious nutty flavor and is excellent in salad dressings or home backing to impart a delicate nutty flavor.
Most of all, forager appreciate walnuts for their delicious ‘meat’, which can be used in both sweet and savory dishes. (see recipes below)
The soft kernel on the half-shell vaguely resembles a brain, surrounded by the protective cover of the cranium. The ancients took this likeness to mean that the nut must be good for the brain. (according to the doctrine of signatures). Scientists have confirmed that walnuts are indeed beneficial for the brain. This is due to their nutrient content, and especially the omega-3 fatty acids (of which walnuts are a rich source). Omega-3 fatty acids support the body when it comes to dealing with stress and is said to help alleviate depression. (see https://www.health.harvard.edu/blog/omega-3-fatty-acids-for-mood-disorders-2018080314414)
Native Americans have used various parts of the tree, not just for food, but also as medicine. The leaves and root bark was used in anti-parasitic preparations and to treat skin diseases. The root bark is very astringent and makes a good anti-inflammatory wash that can be applied to herpes, eczema, and scrofula. Taken internally, it stops diarrhea, stays the flux, and dries up the flow of milk in nursing mothers.
The leaves repel insects and can be used as an ad hoc insecticide. The hulls, husks, leaves, and bark are all used as vegetable dyes to yield various colors ranging from yellow to dark brown or black.
The oil is drying and can be used in oil paints as an alternative to Linseed oil. Recently, powdered shells have been incorporated into new types of ‘designer paints’ to produce interesting textures or in-floor paints, to produce an anti-skidding effect.
If you want to pickle walnuts, you have to pick them while they are still green and hanging in the tree. They have to be in an unripe state so that the inner shell is still soft and hasn’t turned woody yet. Typically, they should be picked in June.
Prepare a brine: 6oz salt to 1 quart of water.
With the help of a long needle poke the walnuts all over (don’t remove the green hulls) and cover with the brine. Steep for about 1 week.
Drain, and repeat: cover with fresh brine for another week.
Drain again. Spread the walnuts on a tray and let the sun dry them. Turn them from time to time.
When the walnuts are dry and have turned black, fill them into pickling jars. (Kilner jars, mason jars))
Prepare a spiced vinegar with:
- 1oz mixed peppercorns
- 1oz allspice
- ¾ inch ginger root (fresh)
Add some dried chilies or coriander seeds, if you like. Lightly crush the spices and place them into a muslin bag. Simmer the bag in the malt vinegar for 10 minutes. Then let the vinegar cool down before removing the spices. Pour the vinegar over the walnuts and make sure the liquid covers them. Close the jar tightly. Macerate for 6 – 8 weeks before tasting them.
Walnuts make an excellent stuffing for mushroom, marrows, or puff pastry parcels.
- 12 medium-size mushrooms caps
- 1 tbs. olive oil
- 1 tbs. butter
- ½ cup finely chopped onion
- 2 tbs. coarsely chopped walnuts
- 1 garlic clove, peeled and minced
- 5 ounces frozen spinach, thoroughly defrosted and squeezed to remove most of the liquid
- 1 oz feta cheese, crumbled
- 1 oz Gruyere cheese, crumbled
- 2 tbs minced fresh dill
- salt and freshly ground black pepper and nutmeg to taste
Preheat oven to 400° F. Clean the mushrooms and remove the stems. In a small skillet, heat the olive oil and butter. Add the onion and cook over medium heat, cover and sauté until soft.
Add walnuts and cook for another minute. Add the spinach and stir continuously for about 5 minutes. Take off the heat and cool slightly. Stir in cheeses, dill, nutmeg, and salt and pepper, to taste.
In an oven-proof pan arrange the mushrooms, cavity side up. Plop a wallop of the spinach/walnut mixture into each mushroom cap and bake for 8 to 10 minutes or until the filling turns brown and the mushrooms are thoroughly heated.
In Italy and France, walnut liqueur is considered a regional specialty. ‘Nocino’ in Italian – although there are many versions of the ‘original’ recipe. The idea is simple: macerate green, unripe walnuts in a blend of clear alcohol, (e.g. grain alcohol), and syrup.
In June, when the Walnuts are still green and soft inside (traditionally on St. John’s Day=Midsummer), pick your nuts straight from the tree. Wash and quarter the nuts.
Remember to wear gloves!
Fill a large jar with the nuts and add some spices, such as a couple of cinnamon sticks and a few cloves and perhaps a vanilla bean. Chop up an organic, untreated lemon (or orange, if you prefer) and add to the mixture. Pour in about 1 ½ pound of sugar and cover with 3 liters of grain alcohol. Close the lid tightly and steep for about 6 weeks. Keep in a warm dark place.
Test the liquid and adjust to suit your taste. Strain through filter paper and bottle. Store in a cool place.
Green Walnuts preserved in Syrup – from Mrs. Grieves – A Modern Herbal
‘Take as many green Walnuts as you please, about the middle of July, try them all with a pin, if it goes easily through them they are fit for your purpose;
lay them in Water for nine days, washing and shifting them Morning and Night;
then boil them in water until they be a little Soft, lay them to drain;
then pierce them through with a Wooden Sciver, and in the hole put a Clove, and in some a bit of Cinnamon, and in some the rind of a Citron Candi’d:
then take the weight of your Nuts in Sugar, or a little more; make it into a syrup, in which boil your Nuts (skimming them) till they be tender;
then put them up in Gally potts, and cover them close.
When you lay them to drain, wipe them with a Course cloth to take off a thin green Skin. They are Cordial and Stomachal.’
– (From The Family Physician, ‘by Geo. Hartman, Phylo Chymist, who liv’d and Travell’d with the Honourable Sir Kenelm Digby, in several parts of Europe the space of Seven Years till he died.’)
Walnuts are incredibly versatile – even if they are not the star ingredient, they never fail to give a dish a refining note. I sprinkle them on salads or use them instead of pine nuts in a pesto blend. They are also fabulous in desserts and cakes.
People who are allergic to nuts should stay away from walnuts and all products derived from them or containing them. Likewise, people who are scared of calories should treat this nut with respect. However, replacing some of your normal dietary fat with walnut oil can be a very wise choice as walnut oil has an excellent nutritional profile and can help to fight free radicals while lowering cholesterol levels. Walnuts are a good source of omega-3 and omega-6 fatty acids.
Always wear gloves when handling walnuts – especially as long as they are still green. And leave some for the wildlife – it is an important source of food to carry them through the winter.
Nothing quite conjures up the magical atmosphere of autumn as the warm, sweet scent of roasted chestnuts. It immediately invokes images of bonfires and harvest feasts. When the days are getting shorter and there is that crisp little nip in the air, when the leaves turn bright in color and spread a thick carpet on the ground, when the earth smells musky and moist from the rain, the chestnut season is upon us.
Sweet Chestnuts, which must not be confused with Horse Chestnuts, belong to the family of the Fagaceae, the Beech-Family, which comprises several genera and numerous species of trees with edible nuts, such as acorns and beechnuts.
They are at home in the temperate zone and shun excessively cold and wet regions. In Europe, their range extends as far north as southern England, but they are most comfortable in a Mediterranean climate, where they form quite extensive natural stands.
The North American native species (Castanea dentata) has largely been replaced by the Chinese species, which was imported in the early 1900s. Unfortunately, the imported trees were infected with a virulent blight that spread rampantly and wiped out almost the entire population of native Chestnut trees.
Sweet Chestnuts grow into beautiful tall trees, with elegant large, but slender leaves, with serrated margins. The leaves develop before the flowers appear in June. They form long golden-yellow catkins reminiscent of arboreal fireworks. The nuts develop in early autumn. They are protected by a very prickly outer shell (cortex). When the cortex splits it reveals two or three nutlets that are shaped like pixie-hats, with a pointed tip and tiny tuft of white hair. In natural stands, only one of the nuts develops fully.
Commercial Chestnuts are derived from a cultivated variety, in which the underdeveloped nutlets are missing altogether. The bulk of the commercial crop is grown in Italy, Spain, Portugal, and France, where chestnuts still play an important part in the traditional cuisine.
If you are lucky enough to have a Chestnut tree in your neighborhood, the temptation to collect the very first nuts that fall to the ground in September is almost irresistible. But the early nuts are not yet fully ripe and are usually not worth the bother. It is better to wait for another couple of weeks. By October, the nuts are plump. The outer, bristly coats should be cracked open. Now it’s time to get busy, otherwise, the forest folk, the squirrels, and wild boar will beat you to it. The shells are really prickly, so thick rubber gloves come in handy. The easiest way to remove the cortex is by gently stepping on the nuts and rolling them around on the ground underfoot until the outer shell comes off by itself. Check the nuts for little holes. That would indicate that the worms are already feasting. Worms tend to be more of a problem after heavy rains or when the nuts have been lying on the ground for too long.
The most tedious part of the Chestnut harvest is not the collection, but the shelling. A fibrous membrane adheres to each nutlet beneath the shell. It clings to every crevice and cleft.
There are several methods to remove this membrane, and the method of choice depends on how you intend to use the nuts.
But, regardless, the first step is to remove the outer husk. Cut a little cross on the bottom surface (of each nut. Without this precaution, they explode violently when being roasted. But even if you boil them, cutting the outer shell makes the process of shelling them and removing the membrane much easier.
To preserve Chestnuts for long-term storage you still need to shell them and to remove the inner membrane. Afterward, you can dry them quickly in the oven or dehydrator, to avoid mold. Once dehydrated, they need to be soaked in water prior to use. In France, a traditional method of curing the nuts was to spread them on the floor of a harvest hut and to smoke them for a period of time. Smoked nuts could be stored for up to a year.
Cut a cross on the flat side of each nut and place them in a heavy skillet. Add about half a teaspoon of butter per cup of chestnuts and roast at medium heat until the butter is melted. Put the pan in the oven at 475°F. After 10 – 15 minutes, remove the pan from the oven and take off the shells with a small sharp paring knife. It is a tedious process, but if done correctly, the inner skins will adhere to the outer shells, thus making the shelling process much easier.
Chestnuts are a wonderful, very nutritious wild food. Unlike most nuts, they are rich in both carbohydrates and proteins but contain very little fat and no cholesterol. This distinct composition has earned them their nicknames ‘l’arbre a pain’ in French, meaning ‘bread tree’ or the English equivalent, ‘the grain that grows on trees’. Their flavor and consistency are unique in that it lends itself very well to both sweet and savory dishes. A favorite is chestnut stuffing, but they can also be used in soups, nut loaves, cookies or desserts, or they can be ground into nut flour.
A simple and delicious way to enjoy Chestnuts is to simply roast them, either in the oven or on an open fire. In southern Europe, special chestnut roasting pans are used for this purpose, though they are not strictly necessary. They are basically frying pans that have holes on the bottom. But it is just as simple to roast the chestnuts in a regular pan. The important thing to remember is to make an incision on the bottom of each nut so that they don’t explode. Place in a pan and roast over a medium flame for about 15 min. The flavor is completely transformed by the process. Even if you intend to use them for other dishes, such as soups or stuffing, roasting them prior to any further processing is highly recommended. They also taste great straight from the pan or can be served with blue cheese and wine.
Minced chestnuts are excellent as stuffing for birds, such as pheasants or goose. Roast onions and garlic, add boiled and minced chestnuts and rice along with chopped celery sticks and apples. Stir an egg into the mixture and season to taste, e.g. salt, thyme, sage, rosemary, mugwort. Add wholemeal flour, oats or wholemeal breadcrumbs until the mixture has the right consistency, neither too dry, nor too wet. Judge the amounts by the size of the bird.
The above-described stuffing can also be adjusted to make a nice chestnut loaf. The chestnuts can be mixed with other nuts, e.g. peanuts or walnuts. Mix roughly half and half nuts and rice, add grated or finely chopped vegetables, e.g. zucchinis, mushrooms, onions, and garlic either sautéed or raw, add an egg and flour until everything sticks together nicely. Season to taste. Fresh herbs such as thyme, rosemary, and a touch of sage are nice. Grease a bread pan and fill with the mixtures. Bake in the oven at about 375 degrees until a crust forms on the top and the dough no longer sticks when pricked with a wooden stick. Serve with steamed vegetables and mushroom sauce.
Glazed Chestnuts And Winter Vegetables
- 2 large kumera (sweet potato)
- 4 large parsnips
- 4 small red onions, quartered
- 12 whole garlic cloves, skin on
- 1 tablespoon fresh rosemary leaves
- 1 ½ cups peeled/blanched chestnuts
- ½ cup maple syrup
- ½ cup olive oil
- salt, freshly ground black pepper
Cut kumara into large chunks. Cut parsnip in half lengthwise. Combine all ingredients in a baking dish; bake, uncovered in a hot oven (220°C) about 45 minutes or until the vegetables are tender and browned lightly. Turn gently halfway through cooking. Serves 6 to 8.
Curried Chestnut Soup
- 1 large onion, finely chopped
- 2 carrots, thinly sliced
- 1 zucchini, chopped
- 1 apple, grated
- 1 cup mushrooms, sliced
- 1 cup roasted chestnuts, minced
- vegetable seasoning
- ½ pint milk
- ½ vegetable stock
- 2 cloves garlic
- Curry powder
- Pinch cinnamon
- Chilies to taste
Sauté the onions and carrots until the onions are soft. Add zucchini and apple. Continue to sauté and stir. Add mushrooms. Sprinkle 1 tablespoon of vegetable seasoning and a teaspoon of curry powder and a pinch of cinnamon into the vegetables and continue to stir. Add one pint of water. Bring to the boil and add the roasted and minced chestnuts. Stir continuously so as to avoid any of the ingredients sticking to the bottom. Press the garlic into the soup. Add 1/2 pint of vegetable stock and 1/2 pint of milk and simmer until all the vegetables are cooked. Season to taste with extra salt, coriander, cumin, and chilies. Adjust liquid level so the soup is creamy but not too thick. A tiny touch of honey can blend the flavors perfectly.
Baked Apples With Chestnut Stuffing
Roast the chestnuts as described above, shell and mince. Mix with raisins, sultanas, oats, and honey. Core the apples and fill the hole with the stuffing. Place on a cookie sheet and bake in the oven until the apples are soft. Serve with vanilla ice cream.
Chocolate Chestnut Mousse
Chestnuts combined with cocoa and amaretto make a perfect ending for a festive dinner.
- 2 pounds of Chestnuts, peeled and cooked
- 12 Tbs. of sugar or honey or to taste
- 4 Tbs. of cocoa
- 4 Tbs. of amaretto
- 16 ounces whipping cream
Shell and peel chestnuts as described above. Boil until tender. Drain and add sugar or honey, cocoa, and Amaretto. Blend in a food processor until smooth. Beat whipping cream until stiff. Fold into the chestnut puree. Divide among dessert glasses. Chill. Decorate with whipped cream and chocolate shavings. Serves 10.
The mousse can also be used as a cake filling. Beware: it is very rich!
There is a famous herbal formula, known as the Vinegar of the Four Thieves, which dates back to the times when Europe was ravished by the Black Death. Apparently, it had the power to fend off any ills!
The characteristic scent of Camphor is familiar to anyone who has had a close encounter with VapoRub, but few have ever seen the pure, white crystalline substance from which the scent derives. Still, fewer are aware that this mysterious substance is entirely natural and comes from a tree that is native to southern China, southern Japan, and Taiwan. The Camphor Tree (Cinnamomum camphora) is closely related to the Cinnamon Tree, (Cinnamomum zeylanicum), with which it is sometimes confused. However, the unmistakable scent of the leaves immediately reveals its true identity.
The idea of a body cleanse is to support the body’s eliminative functions in order to help it in the process of getting rid of accumulated metabolic waste products, which often linger on in a sluggish system.
Turmeric has a long history of use, not just as a spice, but also as a healing agent and a magical herb. As a spice, it is best known as one of the principal components of curry powder, to which it dons the characteristic yellow colour.
Ayurveda is one of the oldest healing traditions in the world, spanning about 5000 years of unbroken practice. Often described as a philosophy of life rather than just a system of medicine, the name actually translates as ‘science of life’.
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