Talk:Juglans californica

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 01:36, 4 July 2008 (UTC)Reply

I gather these walnuts from the road sides up in Ojai or a few of the parks in Los Angeles area or Coldwater Canyon road side in mid spring, from April through July and make a tincture. For me, the entry for food is appropriate as the nuts are perfectly edible as is the tincture. The green flesh stains fingers if not covered with gloves. The tincture must be covered with a quarter inch of olive oil that floats on top, keeping an air tight barrier from the oxygen in the air away that will turn the tincture to a solid black from its faint light see through yellow-green color. I then dip a small turkey baster like device to fill a small bottle with a dropper to eliminate re-opening and closing the tincture jar and oxidizing the tincture over time. I then put a small bit of olive oil in there too so it lasts longer.

In my opinion, Juglans Californica, the active substance Juglone, is stronger in this variety rather than the Juglans Nigra, the common version of black walnut tincture sold as a supplement.

— Preceding unsigned comment added by 38.88.222.106 (talk) 01:55, 29 January 2015 (UTC)Reply

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