The walnut is a valuable tree whose all parts are useful, such as the leaves, the green bark of the fruit, the bark of the stems and roots, the bark of the kernel, the nuts, the flowers and of course the wood.

The leaves of the walnut have a strong, aromatic smell, which becomes more intense when rubbed with your fingers. Their taste is sub-bitter, resinous and slightly pungent. It is rich in vitamin C (almost 1% by weight) and carotene.

They contain juglone, juglandin (one of the most important substances in walnut), tannin, inositol, tannins, quercetin, kaimferrol, caffeic acid, traces of p-coumaric acid, an essential oil, a pigment and a bitter substance.

Tannins promote the restoration of the lung parenchyma and together with inositol are tonics of muscle tissue. Juglandin, an alkaloid, is a laxative and stimulates the appetite by having a beneficial effect on the stomach.

Also the decoction of the leaves is suitable for the treatment of tonsillitis and runny nose. It also lowers the sugar of diabetics, as during the period of insulin use it reduces the sugar of the urine and cleanses the blood.

It is also used for external wound washing and the treatment of skin blisters.

Walnut leaves repel insects, ants and especially bedbugs.