How to Make Black Walnut Tea
Black walnuts are often used as an alternative treatment for acne, thyroid problems, sore throats, tonsillitis, colitis, ringworm, eczema and hemorrhoids. The Cherokee Indians used the bark to make a laxative tea. However, the bark also contains chemicals that can be poisonous if consumed. The toxin can be avoided by brewing tea with the nut-meats of black walnuts. Walnut tea is typically brewed along with rice and dates, and is a popular drink in many Asian countries.
Put your rice in a bowl and add enough water to cover it. Let the rice soak overnight. Drain the water from the rice the next day.
- Black walnuts are often used as an alternative treatment for acne, thyroid problems, sore throats, tonsillitis, colitis, ringworm, eczema and hemorrhoids.
- The toxin can be avoided by brewing tea with the nut-meats of black walnuts.
Fill 2 saucepans with water and bring them both to a boil.
Remove the seeds from your dates and boil them until you can easily remove the skin. Boil your walnuts in the other pan for 10 minutes to blanch and remove the skins.
Put your walnuts, dates and rice in your blender. Add 1 cup of water to the mixture. Blend your mixture until it turns into a paste.
Mix your paste with 3 cups of water evenly. Squeeze the liquid from the paste with your muslin bag into a bowl.
- Fill 2 saucepans with water and bring them both to a boil.
- Boil your walnuts in the other pan for 10 minutes to blanch and remove the skins.
Add 2 cups of sugar and 3 cups of water to the liquid you strained from the paste.
Simmer your liquid in a pan for 10 minutes to heat it. Your tea is then ready to be served.
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Based in Ann Arbor, Mich., Robin Coe has reported on a variety of subjects for more than 15 years. Coe has worked on environmental health and safety issues in communities across Ohio and Michigan. Coe holds a Bachelor of Science in journalism with a double-major in international politics from Bowling Green State University. She has also received training and experience as a nurse aide.
