A common use of green walnut is the preparation of medicinal tinctures. An unripe walnut contains 
many vitamins and useful trace elements - vitamins A, K, P, B, a shock dose of vitamin C (even more than in currants and citrus fruits), magnesium, calcium, iodine and tannin. Therefore, traditional healers consider green walnut to be a real elixir of health.
In the world, green walnut has a wider range of uses. It can even be seen for sale in the market, and people make reservations for it in industrial gardens.
The most popular ways to use green unripe walnuts are:
- Alcohol tinctures for external and internal use.
- A mixture of green walnuts with honey and spices.
- In Armenia and neighboring countries, it is customary to make jam from green walnuts.
- Homemade liqueurs are made in Italy.
In all variants, an unripe walnut of milky ripeness is used. In this state, it is approximately in mid-June. However, the timing may vary depending on weather conditions and climate - if the flowering was early, then the walnut ripens earlier. With a prolonged cold spring, the walnut blooms late and, accordingly, the ripening time is shifted. To check the ripeness of the walnut, pierce it with a toothpick or wooden skewer. If it passes through the walnut without problems, it's time to collect. Another way to check if a green walnut is suitable for use is to cut it, it should be easy, without effort, and in the cut you can see the pattern of the shell, partitions and kernel of the light milky walnut.