ChickenPotPie
Almost Self-Reliant
Hmmm. Interesting thread.
I would follow the advice of the recipe authors if you can't find any answers about tincturing time. Not that I know anything about those things but you don't want to burn your hair off or anything.
I might go out to the orchard today with the kids to check on the persimmons and see if we can find any walnuts, too. We live on a very old property. It's a cattle ranch now but it used to be a large walnut orchard. There are still some English walnut trees going but Black walnut root stock is used for them so some of the old trees have lost their English-ness and reverted back to Black so we have a combo here. Because of the small nut meat and words of how difficult they are to crack, I had written off the Blacks until my MIL mentioned how wonderful Black walnuts are in ice cream.
Maybe, I'll give them a try in some recipes and go look them up in my herbs book, as well.
The only thing I know about walnuts (from the original owner's great, great, grand daughter) is that you must lay out walnuts to dry (or cure?) for a week or two before you eat them or they might burn your mouth. Hmmm.
I would follow the advice of the recipe authors if you can't find any answers about tincturing time. Not that I know anything about those things but you don't want to burn your hair off or anything.
I might go out to the orchard today with the kids to check on the persimmons and see if we can find any walnuts, too. We live on a very old property. It's a cattle ranch now but it used to be a large walnut orchard. There are still some English walnut trees going but Black walnut root stock is used for them so some of the old trees have lost their English-ness and reverted back to Black so we have a combo here. Because of the small nut meat and words of how difficult they are to crack, I had written off the Blacks until my MIL mentioned how wonderful Black walnuts are in ice cream.
Maybe, I'll give them a try in some recipes and go look them up in my herbs book, as well.
The only thing I know about walnuts (from the original owner's great, great, grand daughter) is that you must lay out walnuts to dry (or cure?) for a week or two before you eat them or they might burn your mouth. Hmmm.