They look inconspicuous on the tree, but experienced gardeners know they’re worth their weight in gold right now. Young green walnuts can only be picked for a few days a year before their shell starts to harden. Whoever finds the right moment can prepare a traditional St. John’s wort liqueur.
The end of June has a special meaning for lovers of homemade recipes. It is at this time that walnuts are still green, soft and can easily be pierced with a needle or cut with a knife. And that’s when the ideal moment comes for the production of St. John’s wort, which people have been preparing for generations.
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Experienced housewives knew well that later it was already too late to collect. The nuts start to harden and lose the properties that make the typical dark liqueur with .
Nuts are collected before they are ripe
Unlike regular walnuts intended for consumption, young green fruits are used for St. John’s wort.
They are most often gathered around the feast of John the Baptist, i.e. at the end of June. This is where the name St. John’s wort comes from.
It is important that the shell is still soft inside. Only then are substances released from the nuts that give the drink its characteristic color and aroma.
Why liquor turns black during aging
Those who prepare it for the first time are often surprised at how quickly the green nuts change.
After being cut and placed in alcohol, they will begin to darken within a few days to an almost black color. That is why St. John’s wort is sometimes called the black miracle.
Natural substances contained in unripe nuts are behind the transformation.
Recipe for St. John’s wort
Raw materials:
- 20 young green walnuts
- 1 liter of quality vodka or fine schnapps
- 500 g of sugar
- 1 stick of cinnamon
- 4 cloves
- peel from a chemically untreated lemon
Procedure:
Wash the walnuts and cut them into quarters. It is advisable to use gloves when working, as the juice stains very strongly.
Place the chopped nuts in a large glass, add spices and lemon zest and cover everything with alcohol.
Close the container and let it stand in a bright place for several weeks. Shake it occasionally.
After infusing, strain, add sugar and let it mature for a few more weeks.
It used to be a part of every pantry
Nut liqueur had a strong place in the countryside. It was taken after a hearty meal and many people believed that it improved digestion.
Each family had their own recipe. Some added more spices, while others opted for a simpler option with an emphasis on the taste of the nuts themselves.
“You can make nut liqueur interestingly special with a piece of vanilla pod, a few coffee beans or a thin slice of dried orange. Some also add star anise or cardamom, which give the drink a slightly spicy aroma and an even richer taste profile,” advises chef David Šlapák.
Collection time is short
That is why the end of June is so important for the production of St. John’s liqueur. Green nuts remain in ideal condition only for a relatively short time.
Whoever misses the right moment has to wait another whole year for the next batch. And maybe that’s why this traditional recipe has retained its charm to this day.
