核桃，落葉喬木，原產于近東地區，又稱胡桃、羌桃，與扁桃、腰果、榛子并稱為世界著名的“四大干果”。既可以生食、炒食，也可以榨油、配制糕點、糖果等，不僅味美，而且營養價值很高，被譽為“萬歲子”、“長壽果”。 
      
    營養成分　
      
    當代自然療法大師莫里森博士推薦的強心食品中就有核桃。據測定，每100克核桃中，含脂肪50～64克，核桃中的脂肪71%為亞油酸，12%為亞麻酸，蛋白質為15～20克，蛋白質亦為優質蛋白，核桃中脂肪和蛋白是大腦最好的營養物質。糖類為10克，以及含有鈣、磷、鐵、胡蘿卜素、核黃素（維生素B2）、維生素B6、維生素E、胡桃葉醌、磷脂、鞣質等營養物質。
      
    核桃的藥用價值很高，  核桃仁中醫應用廣泛。中國醫學認為核桃性溫、味甘、無毒，有健胃、補血、潤肺、養神等功效。《神農本草經》將核桃列為久服輕身益氣、延年益壽的上品。唐代孟詵著《食療本草》中記述，吃核桃仁可以開胃，通潤血脈，使骨肉細膩。宋代劉翰等著《開寶本草》中記述，核桃仁“食之令肥健，潤肌，黑須發，多食利小水，去五痔。”明代李時珍著《本草綱目》記述，核桃仁有“補氣養血，潤燥化痰，益命門，處三焦，溫肺潤腸，治虛寒喘咳，腰腳重疼，心腹疝痛，血痢腸風”等功效。     
      
    核桃是食療佳品。無論是配藥用，還是單獨生吃、水煮、作糖蘸、燒菜，都有補血養氣、補腎填精、止咳平喘、潤燥通便等良好功效。核桃的食法很多，將核桃加適量鹽水煮，喝水吃渣可治腎虛腰痛、遺精、萎、健忘、耳鳴、尿頻等癥。核桃與薏仁、栗子等同煮作粥吃，能治尿頻、遺精、大便溏瀉、五更瀉等病癥。核桃與芝麻、蓮子同做糖蘸，能補心健腦，還能治盜汗。生吃核桃與桂圓肉、山楂，能改善心臟功能。核桃還廣泛用于治療神經衰弱、高血壓、冠心病、肺氣腫、胃痛等癥。 
      
    我省的核桃主要產在林縣西部山區的任村、東崗、河順、澤下、東姚、臨淇、茶店等鄉。品種有棉仁、夾仁、早熟、光波等。其仁含有蛋白質、脂肪，核仁油為高級食用油，且藥用價值較高。林縣核桃為古今名特產品，暢銷國內外。


    
    Walnut grows in deciduous trees and is a member of the Biggest Four Dried Fruits along with almonds, cashews and filberts, which are famous in the world. It can be eaten raw or fried, as well as made into oil, cookies or candies, which is not only very delicious, but contains high nutrition. Thus, it is praised as the Son of Long-lives and Longevity Fruit. Walnut kernels, which have curative effects of invigorating stomach, enriching blood, nourishing lung, nurturing spirit, etc, are widely used in traditional Chinese medical science. They are good dietary therapy food.
      
    In Henan Province, walnuts are mainly produced in west mountain regions in Linxian County, which are famous brand products from ancient to current and sell well in the world.