In the kitchen, walnut leaves are often used to flavor meat, fish and vegetable dishes, as well as to prepare infusions and dyes. They have a slightly bitter taste and are often associated with dishes from Mediterranean cuisine.
High seasonBeginning or End of SeasonNot the season
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Nutrition
Values per 100 grams
Calories
-1
Cal
Lipids
-1
G
Cholesterol
-1
Mg
Sodium
-1
Mg
Potassium
-1
Mg
Carbohydrates
-1
G
Protein
-1
G
Sugars
-1
G
Vitamin A
-1
Mg
Vitamin B
-1
Mg
Vitamin C
-1
Mg
Vitamin D
-1
Mg
Vitamin E
-1
Mg
Iron
-1
Mg
Magnesium
-1
Mg
Food fibers
-1
G
Calcium
-1
Mg
FAQ
What are the benefits of walnut leaves ?
They contain antioxidant compounds such as flavonoids and phenolic acids, which can help reduce inflammation and prevent cardiovascular disease. Walnut leaves are also used in traditional medicine for their antimicrobial and antifungal properties.
How to cook walnut sheets ?
Walnut leaves are often used to make dolmas, which are stuffed leaves of rice, meat and spices. Chop walnut leaves and mix them with fresh vegetables to make an original salad. Walnut leaves can also be used to make a scented soup with chicken or vegetable broth and spices.
What are the varieties of walnut leaves ?
Black walnut (nigra juglans): this variety is native to North America and can reach up to 30 meters in height. Its leaves are used in traditional medicine to treat gastrointestinal disorders. Walk from Europe (Juglans Regia): This variety is from Europe and Asia and can reach up to 25 meters in height. Its leaves are used for their antioxidant and anti-inflammatory properties. Noyer from Japan (Ailatifolia Juglans): this variety is from Japan and can reach up to 20 meters in height. Its leaves are used in traditional medicine to treat joint and muscle pain.
How to choose walnut sheets ?
Look for fresh, green and fleshy walnut sheets. Check if the leaves are still firm and if they have a pleasant smell. Avoid leaves that are withered or faded, or have brown spots. If possible, choose walnut leaves cultivated biologically to avoid pesticide residues.
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