Walnut
All about walnut
Walnut (Juglans regia) is a well-known plant in Hungary, our forefathers knew and consumed it in the land of origin, probably not because of its fatty acid Omega 3 content - but then again, who knows.
In terms of physiological effects, the specialty of walnut is fatty acid Omega 3, which is vitally important for our body. Nut kernel is a widely recognized cleanser of blood and parasite killer, but it also helps the job of digesting organs: 50 grams of nut intake a day already reduces the chances of heart diseases to a considerable extent. Its outstandingly high energy content (654 kcals, 2747 kJs/100 grams) helps fight symptoms of tiredness and concentration problems. The leaf of walnut trees are used for manufacturing pipe tobacco also in our time.
When you purchase walnut, you should check whether its shell is golden yellow, otherwise it breaks easily. You should be extra careful with peeled walnut, since if it is too crispy, it is most probably rancid. 
When buying walnut kernel, you should also take good care of its storage and keep it in a cool place, otherwise its quality decreases. However, it can be preserved up to a whole year in the refrigerator.
The uses of walnut in the kitchen are diverse. It can be found mostly in sweets, different desserts, but beside meat, it is truly delicious in salads. Walnut kept in honey is a very popular treat in many regions, which, although unites the incredibly important mineral substances of honey and walnut, should only be eaten in moderation.