And in this article you will find a description of the preparation of a dish unusual for the middle zone - roasted chestnut.

Chestnuts are a tree species belonging to the beech family. The fruits of chestnuts are considered edible. They are grown in Africa, Europe, Crimea, Transcaucasia, in other words, where the climate is warm and there are no low temperatures in winter. There are also decorative varieties of this tree, but it is better not to eat their fruits.

Sweet chestnuts are considered the most suitable for cooking. This species has been cultivated in the world for a very long time. To prepare chestnuts, there is even a special dish in which they are fried. You can also use skewers.

This is interesting! On Christmas Eve, European streets are filled with the smell of roasting chestnuts. There it is considered a traditional holiday dish.

Roasted chestnuts have a rather specific taste. In some ways, these nuts vaguely resemble the taste of unroasted potatoes, but with notes of raw nuts. We can definitely say that this dish is worth trying, but there is no guarantee that you will like it. In principle, the same situation with celery, broccoli, cauliflower, onions is not for everyone.

Roasted chestnuts are eaten in the following variations:

• salads
• side dishes
• jam
• bakery
• paste

Meat and poultry are also cooked with chestnuts, used as a snack and a separate dish.

Edible chestnuts: health benefits and harms

Chestnuts are a healthy and nutritious product. The calorie content of raw chestnuts is about 170 kcal per 100 g, while their calorie content increases when fried. Roasted chestnuts have a calorie content of around 200 kcal.

Chestnuts in any form contain:

• vitamin C
• starch
• tannins
• fixed oils
• protein substances

At the same time, chestnuts are considered the least fatty of all nuts.

Chestnut also has the following properties:

• reduces swelling
• thins the blood
• reduces inflammation
• normalizes cholesterol levels
• lowers blood pressure

Very often in folk medicine, chestnut infusions are used to treat joints and varicose veins. Also, chestnut will be very useful for people with rosacea, since regular consumption of this type of nut will significantly strengthen the walls of blood vessels and capillaries.

The harm to chestnut is minimal. However, chestnut should be excluded from the diet by people who are allergic to this product, as well as those who suffer from seizures, Parkinson's syndrome, gastritis, stomach and duodenal ulcers, liver and kidney diseases.

How to peel chestnuts at home?

The easiest way to peel chestnuts is after they have been halved with a knife and then cooked. Then the peel comes off quite easily.

The video below shows an accelerated process for peeling chestnuts at home.

Video: How to properly peel chestnuts?

How to properly fry edible chestnuts in a frying pan: recipe

Roasted chestnuts are the most common chestnut dish. Roasted nuts are served with sauces, added to salads, soups, and used as a main dish. Chestnuts are roasted in a special way. You cannot fry these nuts without carrying out several preliminary manipulations.

Usually, chestnuts are boiled for several minutes before roasting. So it becomes softer.

Roasted chestnuts replace sunflower seeds

This recipe describes the technology for preparing the “roasted chestnuts” dish.

Ingredients:

• raw chestnuts - 400 g

Preparation:

1. Peel raw chestnuts from the prickly shell with a knife.
2. Cut each nut with a “cross” or diagonally. This is necessary so that the nuts do not crack during further frying.
3. Place the nuts in boiling water and cook for 2 or 3 minutes.
4. Dry the nuts with a towel to remove excess moisture.
5. Heat a frying pan with a thick bottom. Do not use Teflon or ceramic pans. It is best to take cast iron.
6. Place nuts in a frying pan without oil.
7. Cover the top of the nuts with a damp towel.
8. Fry chestnuts under a towel for 3-4 minutes.
9. After this, remove the towel and turn the nuts over.
10. Cover the chestnuts again with a towel. If it dries out during the process, wet it again.
11. In total, you need to turn the nuts 3 or 4 times.

When the shell begins to come off freely, the nuts are ready.

From the video below you will learn how professionals roast chestnuts.

Video: How are chestnuts roasted in Turkey?

How to properly fry and bake edible chestnuts at home in the oven?

An oven, like a frying pan, is perfect for baking or roasting chestnuts. Usually chestnuts are cooked over an open fire, but roasting them in an oven can be a good alternative.

Ingredients:

• chestnuts - 400 g

Preparation:

1. Rinse the chestnuts first to remove excess dirt. It is best to take chestnuts that have already been peeled.
2. Make diagonal or cross cuts on each chestnut. This is necessary so that the nuts do not burst or explode during heat treatment.
3. Preheat the oven to 220 degrees.
4. Place cut side down on a baking sheet.
5. Bake chestnuts in the oven for 15 minutes. The nuts should become soft and the skins should peel off easily. During the baking period, it is better to stir the nuts several times, otherwise they may burn.
6. When the chestnuts become soft and the skins begin to peel off easily, the nuts should be transferred to a fabric bag, tied tightly and shaken. The peel will finally separate from the nut, and you will get a finished dish.

Video: How to cook chestnuts? Chestnuts baked in the oven

How to properly fry edible chestnuts in the microwave: recipes

You can cook many dishes much easier and faster in the microwave. However, the microwave has its own specifics. To make the food tasty, you need to choose the right dishes and process the food correctly before starting cooking.

Ingredients:

• chestnuts – 250 g

Preparation:

1. Peel the nuts from any prickly skins, if any. If it has already been removed, skip this step.
2. Wash the chestnuts and remove accumulated dust and dirt.
3. Dry the nuts well with a towel.
4. Place the nuts in a microwave-safe glass bowl or a microwave-safe plastic bowl.
5. Place the bowl in the microwave, turn on the “jacket potato” mode, if available. If not, cook vegetables.
6. Cook in this way for 3-5 minutes. It all depends on the power of your microwave.

Advice! Before putting the nuts in the microwave, it is imperative to make cuts along the wide side of the chestnut, either lengthwise or in a cross. Otherwise, the nuts may burst.

Video: Roasting chestnuts in the microwave

How to properly cook edible chestnuts in a slow cooker: recipe

The principle of cooking chestnuts in a slow cooker is very similar to cooking chestnuts in the microwave or oven.

Advice! It is important to understand that chestnuts may make clicking sounds when roasting, but they should not explode or burst.

Ingredients:

• chestnuts - 300 g

Preparation:

1. Prepare the chestnuts as in the oven recipe.
2. Make cuts (required!).
3. Place chestnuts in a multicooker bowl.
4. Set the temperature to 180-200 degrees, mode “cook”, “oven”, “frying”. Time - 20 minutes. Or “soup” - 35 minutes.
5. Close the lid and press “start”.
6. When finished, open the lid and remove the chestnuts.
7. Peel them using a towel, cloth bag, or simply remove them with a spoon.

Video: Home video recipes - roasted chestnuts in a slow cooker

How to properly cook edible chestnuts?

Chestnuts are cooked in several ways. They usually use water for cooking, but few people know that chestnuts can be cooked in regular or baked milk.

Method No. 1.

Ingredients:

• chestnuts - 300 g
• water - 2 liters

Preparation:

1. Rinse raw chestnuts.
2. Place in a saucepan and add hot water.
3. Boil over medium heat for 5 minutes.
4. Place the nuts in a colander to drain and allow the chestnuts to cool slightly.
5. Remove the peel, which should have burst during the cooking process.
6. Pour cold water over the already peeled nuts and cook covered for 15 minutes.
7. Pour butter over the finished nuts, sprinkle with a mixture of cinnamon, nutmeg and a pinch of cloves.

Method No. 2.

Ingredients:

• chestnuts - 300 g
• water - 1.5 liters
• milk - 1.5 liters

Preparation:

1. Rinse the chestnuts and add hot water.
2. Cook chestnuts for 2-4 minutes.
3. Place the nuts in a colander and drain the water.
4. Remove the peel.
5. Place the chestnuts in a thick-bottomed saucepan and pour in cold milk.
6. Bring to a boil and simmer over low heat for 30 minutes.
7. After cooking, pour the chestnuts with butter and serve hot.

The advantage of this method is that the nuts are much juicier than boiled in water and have a creamy taste.

Recipes for jam from edible chestnuts

Did you know that you can even make jam from chestnuts? This delicacy will taste like infused apple jam with a nutty flavor. It should definitely be prepared by those who love unusual flavor combinations.

Video: Chestnut jam

Edible chestnut soup recipe

Cream soup is mainly prepared from chestnuts. It is in this form that the taste of the nut is fully revealed, mixed with the other ingredients and creates a unique quintessence of aromas.

The recipe for this dish usually includes vegetables, cheese, milk, cheese curds, herbs, bread, and wine.

Video: TURKISH PARADISE RECIPE FOR CHESTNUT SOUP

Edible chestnut salad recipe

This salad is especially relevant in late summer and early autumn, since all the products used in it are considered the most delicious and fresh during this period. The main ingredients are lettuce, chestnuts and carrots.

Ingredients:

• raw carrots - 150 g
• canned chestnuts - 1 can
• lettuce - 4 leaves
• salt - to taste
• Calvados - 1 tablespoon
• any vegetable oil with a scent that you like best - 75 ml

Preparation:

1. Peel the carrots.
2. Cut the carrots into very thin and long strips. Ideally, this can be done using a special knife.
3. Immerse the lettuce leaves in cold water for 30 minutes to remove all the bitterness.
4. Remove chestnuts from containers and remove excess moisture.
5. Dry the lettuce leaves. Tear into medium-sized pieces with your hands.
6. Arrange the leaves on a plate in the following order: lettuce, carrots, chestnuts.
7. For dressing, combine oil, Calvados and salt. You can add hot pepper.
8. Drizzle dressing on top.

The salad is very easy to prepare. You can also sprinkle sesame seeds, almond flakes or ground pepper on top.

Chestnuts can be used not only canned, but also roasted.

Turkey with chestnuts: recipe

Here’s another option for preparing an interesting dish: turkey with chestnuts. The taste is very unusual, you definitely haven’t tried anything like it.

Video: Turkey stuffed with chestnuts

Can edible chestnuts be eaten raw?

Like any other nut, chestnuts can be eaten raw. But their taste is revealed most fully only during heat treatment.

How to preserve chestnuts for the winter?

Chestnuts can be prepared for the winter in the following ways:

• freeze
• dry
• make jam

To dry chestnuts, you need to make several cuts on the flat side and dry them in a fruit and mushroom dehydrator or in the oven. But when stored for a long time, nuts prepared in this way lose their aroma. Therefore, we recommend another method - freezing.

To freeze, do as follows:

1. Wash the chestnuts very well, then dry with a towel.
2. On the flat side, make several strip cuts, preferably crosswise.
3. Place the nuts on the oven tray and dry them with the door ajar at 180 degrees for 40 minutes.
4. When the nuts are ready, remove the baking sheet from the oven and peel off the skins.
5. Cool the peeled nuts and place them in special vacuum bags for freezing. However, the most ordinary packages can also be suitable.
6. Place the bags of chestnuts in the freezer. Chestnuts can be stored in this way for 6 months to a year.

Video: How to fry chestnuts: recipe

In our country, chestnuts are not as popular as in Western Europe, Japan or East Asian countries, but it is high time to correct this omission. Healing and nutritious nuts grow in the subtropical zone, so they are not included in the menu of our traditional cuisine. But avocados, the “New Year’s fruit” - tangerines, and many other products that often appear on our table are also imported from southern latitudes.

We think that, having learned the benefits of chestnuts, our housewives will definitely start preparing them for their households. Moreover, the fruits do not require special culinary skills and are simply delicious fried or baked.

Nuts suitable for eating do not grow here and can only be purchased in supermarkets.

Nutritional value of chestnuts

Despite the external resemblance to hazelnuts, the product bears little resemblance to it in composition. Chestnuts contain:

• about 60% starch
• 15% sugar
• 6% proteins
• 2% fat

The percentage may vary depending on the type of fruit. However, in terms of their effect on the human body, chestnuts are more reminiscent of rice and potatoes than nuts, which contain a high proportion of proteins and fats.

The carbohydrate-rich product is recommended for athletes and people who need increased nutrition to restore energy. After eating hearty chestnuts, you don’t feel like eating for a long time, so they are often included in weight loss diets, with one caveat: in small quantities.

The product is also appreciated by vegetarians as an additional source of vegetable protein.

Chestnuts also contain:

• cellulose
• tannins
• vitamins A, C, K and group B
• trace elements: potassium, calcium, magnesium, phosphorus, sodium, silicon, selenium, copper, zinc
• folic acid
• pectins
• glycosides

The fact that chestnuts are an important ingredient in Mediterranean cuisine, recognized as one of the healthiest in the world, speaks volumes. With regular consumption of fruits, metabolism improves, the intestines begin to function more actively, toxins are eliminated faster and enzymes necessary for digestion are produced.

The immune system is strengthened, malfunctions in the cardiovascular system are eliminated, blood composition is normalized and the overall tone of the body increases. It is not for nothing that the Italians, French and other residents of southern Europe love chestnuts, because they can protect us from stress and improve our mood during the seasonal autumn depression. Despite the high content of carbohydrates and sugars, the fruits can and should be eaten by people who are struggling with excess weight, since in this case fat deposits are not formed and the load on the liver is reduced.

Historical reference

The first seedlings of common chestnut (or noble chestnut) were brought from Alexander the Great from his Asian campaigns. He noticed that by consuming the fruits of this tree, warriors became more cheerful and suffered less from stomach problems caused by unusual food.

Magic nuts of youth and beauty

Chestnuts can turn back time and return us to the charm of youth. They promote the production of elastin and collagen - proteins involved in cell and tissue renewal.

The microelements contained in medicinal nuts have a beneficial effect on the skin, hair and nails, improving their condition and appearance. And zinc and phosphorus, in addition, strengthen teeth and gums.

Cure for many diseases

In the pharmaceutical industry, horse chestnuts, which are familiar to us, are more often used, which in the spring decorate the streets with fragrant “candles” of inflorescences, and in the fall they are filled with fruits in a prickly shell, which are so well suited for crafts.

However, Castánea sativa nuts also have healing properties. They are shown when:

1. dysentery;
2. hemorrhoids;
3. cystitis;
4. painful menstruation and menopause;
5. mastopathy;
6. edema of various origins;
7. circulatory disorders and thrombosis, as they thin the blood;
8. vascular spasms;
9. atherosclerosis;
10. neuralgia;
11. respiratory diseases;
12. rheumatism.

Externally crushed edible chestnut pulp can be used as a hemostatic, wound healing and disinfectant. The fruits also effectively help with burns, accelerating the process of tissue regeneration.

Calorie content

As can be seen from this table, boiled or baked fruits will bring the greatest benefit, but fried and pickled fruits should be eaten little by little (no more than 40 g at a time).

When following a diet, it is better to eat chestnuts in the first half of the day, then the energy with which they charge the body will have time to be completely used up. But for dinner you can allow yourself only 2-3 nuts.

Who shouldn't eat chestnuts?

A product saturated with carbohydrates, for all its usefulness, is a heavy food. Therefore, it is not advisable to give it to children younger than five or six years of age. The fragile bodies of babies are unlikely to be able to fully digest chestnuts, which can lead to indigestion, flatulence and colic.

It is better to introduce healthy nuts into a child’s diet in boiled form, making a puree soup. If a product causes discomfort in a child, it is advisable to postpone “acquaintance” with it for some more time and consult a doctor.

Nursing mothers will also have to give up chestnuts so as not to cause excessive gas formation or an allergic reaction in the baby.


Fruits are contraindicated for the following diseases:

• diabetes mellitus
• kidney and bladder stones
• hypotension
• liver and kidney failure
• inflammatory processes of the gastrointestinal tract

Attention!

Healthy people should definitely eat chestnuts, but in moderation, so as not to gain excess weight and not provoke the pancreas.

Raw nuts are considered the hardest to digest. They are allowed to be consumed only in their ripe form, then we will improve our health and treat ourselves to a tasty product without side effects.

How to choose chestnuts

We have found that the greatest benefits come from nuts that have reached full maturity. But how to choose exactly these fruits in a store or market?

1. You need to buy fresh chestnuts in season - from September to February. Nuts spoil quickly, so it is not possible to enjoy them during the rest of the year. If you are unable to buy fresh fruits, you should pay attention to frozen or pickled ones - they are also easier to prepare because they do not require peeling.
2. The shell of nuts should be hard, smooth, without stains or damage, with a uniform, dark color and glossy shine.
3. Ripe, high-quality chestnuts are heavy and large, approximately the same size.
4. Round-shaped nuts are tastier than their more flattened “relatives”.
5. The freshness of the fruit is determined by pressing on it with a finger. If the shell is soft, the shelf life has clearly been extended.

Attention!

The greenish layer between the kernel and shell of the nut is an indicator of insufficient ripeness. It is better to boil, stew or fry such chestnuts, but do not eat them raw.

Storage rules

Fresh chestnuts are a capricious and perishable product. At room temperature in a dry, preferably dark place, they can lie for no more than 5 days, after which they dry out and wrinkle.


If you put the fruits in the refrigerator, along with other vegetables and fruits, they will “last” for 2 weeks, provided that they are wrapped in a plastic bag with holes for ventilation. Otherwise, the nuts will quickly become moldy.

If you want to eat fresh or roasted chestnuts out of season, it is better to freeze them. The product will not lose its qualities for six months.

Attention!

When frozen, fresh chestnuts should be placed in a vacuum container or wrapped in foil, but never use plastic wrap, otherwise they will spoil. This warning does not apply to fried fruits.

Another option: storing raw, unshelled nuts in sand poured into wooden boxes or barrels. The containers are placed in the cellar and kept at a temperature of 2 – 5ºС until spring.

Instead of sand, you can take dry chestnut leaves.

Chestnuts are one of those foods that, once you try them, you won’t want to give them up. And why limit yourself to such a healthy delicacy?

Well, let's buy it and start cooking.

Useful video

A little background information about chestnuts:

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Chestnuts are a popular nut for the holidays and can be quite expensive in stores. This is one of the easiest nuts to harvest in the fall if you can find a chestnut.

With a little effort, you can save money and enjoy these sweet treats in your favorite recipes.

How to collect chestnuts

Chestnuts are typically harvested from mid-September to November and are one of the easiest nut varieties to prepare for storage.

Pull on a pair of work gloves and give it a try.

1. Wait for the chestnuts to fall to the ground.
2. Collect any nuts with exposed burrs. (You will definitely need gloves for this job.)
3. Remove the nuts from the burrs. Discard any worm holes or other signs of damage.
4. Immediately store chestnuts in airtight containers and freeze or freeze.

Identification of chestnut trees

Chestnuts are the fruit of trees Castanea, which are found all over the world. The American chestnut tree suffered from blight and many of the native trees were destroyed.

This deciduous tree is very easy to identify. Look for long, vibrant leaves with very short stems. The leaf is oblong and has many sharp “teeth” running along the edge.

The nuts are protected by a prickly husk called a burr (or bursa). The burrs of some species contain more than one chestnut. Hangnails grow in clusters and usually appear in early summer.

They fall from the tree in early late fall and are ready to harvest.

• They beat up the squirrels. Try to pick the chestnuts as soon as they fall to the ground. This will preserve the quality of the nuts and minimize the loss of squirrels (they also love chestnuts).
• Look for openburrs . When the chestnut is ripe, the burrs will open and that's when you want to remove the husk (while wearing gloves). Leave the inner shell dark brown.

• Do not break the shell until needed. The chestnuts will dry out within a week after being removed from the shell. Keep them fresh by shelling right before you are ready to use them.
• Store correctly. Shelled chestnuts will keep in the refrigerator for a month or in the freezer for a year.
• Listen to the rattle. Chestnuts that are in the shell can also dry out and shrink and crack. Experience the freshness of chestnuts by shaking them. If you hear rattling inside the sink, it may be too dry to eat.
• Sorting chestnuts. When sorting chestnuts, look for smooth, glossy and heavy shells. They will contain the most delicious nuts.

Nutrition for your lactating porridges

Chestnuts are tasty and have a mild, semi-sweet flavor. When raw, they are crunchy and will soften when cooked.

There are many ways to enjoy your harvested chestnuts. Roasting unpeeled chestnuts is a very popular method and a holiday favorite. Chestnuts can also be boiled or stewed.

Chestnuts are a common ingredient in many recipes. They can be used in desserts, fillings, soups and savory meat dishes. Candied chestnuts are absolutely delicious and a great way to reward yourself after the harvest!

You can even make your own chestnut flour to use in bread.

Traditionally, chestnuts are considered a winter commodity, although they are harvested in September. They can be purchased at markets until March, as they can be stored without problems if you know some rules.

Fresh fruits are stored in a cool place for only a few days. Then they become moldy. But you can cover them with sand, like carrots and beets, then they can last for several months. But it is best to freeze chestnuts.

They will last at least 6 months in the freezer. You should not wrap the fruits in a plastic bag, as mold will form on them when stored this way.

Chestnuts in our country arrive on the shelves:

• fresh, unpeeled;
• fresh frozen in purified form;
• pickled (canned).

Canned chestnuts can be used immediately without additional processing for preparing salads or eating as an independent dish. Fresh frozen ones are first fried and then, for example, added to mushroom soup. Fresh ones must first be cut, covered with foil and placed in the oven to bake for 20 minutes. After the fruits are cooked, they can be salted and eaten simply like boiled corn.

In different parts of the world, chestnuts appear on tables in their natural form and prepared according to original recipes. They are used to prepare purees, side dishes for meat dishes, and boil and fry them. The fruits are widely used in the preparation of confectionery and many other dishes.

Italians love chestnuts soaked in wine. This is both an original dish for them and an opportunity to preserve the fruits longer. In France, you can try the famous “maron glace” – chestnuts crushed in syrup and glazed. And throughout the year, “pilonga” chestnuts, which are dried fruits, are popular in many countries.

To better preserve chestnuts, they are dried or canned. But the freezing option is no worse - then you can add the fruits to different dishes, which acquire a unique taste.

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When autumn comes, roasted chestnuts begin to be sold on the streets of many cities around the world. The fruits crackling in huge frying pans spread the characteristic aroma of baked potatoes and hazelnuts, which teases passers-by, causing an irresistible desire to immediately try the hot, mouth-watering delicacy.

In our country, chestnuts are not as popular as in Western Europe, Japan or East Asian countries, but it is high time to correct this omission. Healing and nutritious nuts grow in the subtropical zone, so they are not included in the menu of our traditional cuisine. But avocados, the “New Year’s fruit” - tangerines, and many other products that often appear on our table are also imported from southern latitudes. We think that, having learned the benefits of chestnuts, our housewives will definitely start preparing them for their households. Moreover, the fruits do not require special culinary skills and are simply delicious fried or baked.

Useful properties and contraindications

Let's start with a word of caution. Edible chestnuts are the fruits of Castánea sativa trees from the Beech family and should not be confused with horse chestnuts, which are also very useful, but not from a food, but from a pharmaceutical point of view. Here is a detailed article about the differences between edible and inedible fruits.

Nuts suitable for eating do not grow here and can only be purchased in supermarkets.

Nutritional value of chestnuts

Despite the external resemblance to hazelnuts, the product bears little resemblance to it in composition. Chestnuts contain:

• about 60% starch
• 15% sugar
• 6% proteins
• 2% fat

The percentage may vary depending on the type of fruit. However, in terms of their effect on the human body, chestnuts are more reminiscent of rice and potatoes than nuts, which contain a high proportion of proteins and fats.

The carbohydrate-rich product is recommended for athletes and people who need increased nutrition to restore energy. After eating hearty chestnuts, you don’t feel like eating for a long time, so they are often included in weight loss diets, with one caveat: in small quantities.

The product is also appreciated by vegetarians as an additional source of vegetable protein.

Chestnuts also contain:

• cellulose
• tannins
• vitamins A, C, K and group B
• trace elements: potassium, calcium, magnesium, phosphorus, sodium, silicon, selenium, copper, zinc
• folic acid
• pectins
• glycosides

The fact that chestnuts are an important ingredient in Mediterranean cuisine, recognized as one of the healthiest in the world, speaks volumes. With regular consumption of fruits, metabolism improves, the intestines begin to function more actively, toxins are eliminated faster and enzymes necessary for digestion are produced.

The immune system is strengthened, malfunctions in the cardiovascular system are eliminated, blood composition is normalized and the overall tone of the body increases. It is not for nothing that the Italians, French and other residents of southern Europe love chestnuts, because they can protect us from stress and improve our mood during the seasonal autumn depression. Despite the high content of carbohydrates and sugars, the fruits can and should be eaten by people who are struggling with excess weight, since in this case fat deposits are not formed and the load on the liver is reduced.

Historical reference

The first seedlings of common chestnut (or noble chestnut) were brought from Alexander the Great from his Asian campaigns. He noticed that by consuming the fruits of this tree, warriors became more cheerful and suffered less from stomach problems caused by unusual food.

Magic nuts of youth and beauty

Chestnuts can turn back time and return us to the charm of youth. They promote the production of elastin and collagen - proteins involved in cell and tissue renewal.

The microelements contained in medicinal nuts have a beneficial effect on the skin, hair and nails, improving their condition and appearance. And zinc and phosphorus, in addition, strengthen teeth and gums.

Cure for many diseases

In the pharmaceutical industry, horse chestnuts, which are familiar to us, are more often used, which in the spring decorate the streets with fragrant “candles” of inflorescences, and in the fall they are filled with fruits in a prickly shell, which are so well suited for crafts.

However, Castánea sativa nuts also have healing properties. They are shown when:

1. dysentery;
2. hemorrhoids;
3. cystitis;
4. painful menstruation and menopause;
5. mastopathy;
6. edema of various origins;
7. circulatory disorders and thrombosis, as they thin the blood;
8. vascular spasms;
9. atherosclerosis;
10. neuralgia;
11. respiratory diseases;
12. rheumatism.

Externally crushed edible chestnut pulp can be used as a hemostatic, wound healing and disinfectant. The fruits also effectively help with burns, accelerating the process of tissue regeneration.

Calorie content

As can be seen from this table, boiled or baked fruits will bring the greatest benefit, but fried and pickled fruits should be eaten little by little (no more than 40 g at a time).

When following a diet, it is better to eat chestnuts in the first half of the day, then the energy with which they charge the body will have time to be completely used up. But for dinner you can allow yourself only 2-3 nuts.

Who shouldn't eat chestnuts?

A product saturated with carbohydrates, for all its usefulness, is a heavy food. Therefore, it is not advisable to give it to children younger than five or six years of age. The fragile bodies of babies are unlikely to be able to fully digest chestnuts, which can lead to indigestion, flatulence and colic.

It is better to introduce healthy nuts into a child’s diet in boiled form, making a puree soup. If a product causes discomfort in a child, it is advisable to postpone “acquaintance” with it for some more time and consult a doctor.

Nursing mothers will also have to give up chestnuts so as not to cause excessive gas formation or an allergic reaction in the baby.
Fruits are contraindicated for the following diseases:

• diabetes mellitus
• kidney and bladder stones
• hypotension
• liver and kidney failure
• inflammatory processes of the gastrointestinal tract

Attention!

Healthy people should definitely eat chestnuts, but in moderation, so as not to gain excess weight and not provoke the pancreas.

Raw nuts are considered the hardest to digest. They are allowed to be consumed only in their ripe form, then we will improve our health and treat ourselves to a tasty product without side effects.

How to choose chestnuts

We have found that the greatest benefits come from nuts that have reached full maturity. But how to choose exactly these fruits in a store or market?

1. You need to buy fresh chestnuts in season - from September to February. Nuts spoil quickly, so it is not possible to enjoy them during the rest of the year. If you are unable to buy fresh fruits, you should pay attention to frozen or pickled ones - they are also easier to prepare because they do not require peeling.
2. The shell of nuts should be hard, smooth, without stains or damage, with a uniform, dark color and glossy shine.
3. Ripe, high-quality chestnuts are heavy and large, approximately the same size.
4. Round-shaped nuts are tastier than their more flattened “relatives”.
5. The freshness of the fruit is determined by pressing on it with a finger. If the shell is soft, the shelf life has clearly been extended.

Attention!

The greenish layer between the kernel and shell of the nut is an indicator of insufficient ripeness. It is better to boil, stew or fry such chestnuts, but do not eat them raw.

Storage rules

Fresh chestnuts are a capricious and perishable product. At room temperature in a dry, preferably dark place, they can lie for no more than 5 days, after which they dry out and wrinkle.
If you put the fruits in the refrigerator, along with other vegetables and fruits, they will “last” for 2 weeks, provided that they are wrapped in a plastic bag with holes for ventilation. Otherwise, the nuts will quickly become moldy.

If you want to eat fresh or roasted chestnuts out of season, it is better to freeze them. The product will not lose its qualities for six months.

Attention!

When frozen, fresh chestnuts should be placed in a vacuum container or wrapped in foil, but never use plastic wrap, otherwise they will spoil. This warning does not apply to fried fruits.

Another option: storing raw, unshelled nuts in sand poured into wooden boxes or barrels. The containers are placed in the cellar and kept at a temperature of 2 – 5ºС until spring.

Instead of sand, you can take dry chestnut leaves.

Chestnuts are one of those foods that, once you try them, you won’t want to give them up. And why limit yourself to such a healthy delicacy?

Well, let's buy it and start cooking.

Useful video

A little background information about chestnuts:

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Beneficial properties of edible chestnut, storage and harm



The chestnut trees that we constantly see on the streets of southern cities are attractive not only for their unprecedented beauty and grace, but also for their many useful properties. Nowadays, not only the fruits of this wonderful tree are used for medicinal purposes, but also the flowers and bark. But it is worth noting that you need to assemble these components yourself only in environmentally friendly places, that is, away from the road and industrial enterprises.

Since ancient times, chestnut fruits have been widely used in folk medicine. And this is not surprising, because chestnut is rich in vitamins and other beneficial properties that can treat many modern diseases.

What are the benefits of chestnut?

The main beneficial properties of chestnuts are:

• increasing the resistance of blood vessels
• blood clot resorption
• decreased blood clotting
• sharp drop in blood pressure

In addition, horse chestnut has excellent properties that can treat rheumatism, varicose veins, gout and thrombophlebitis. All of the above diseases are treated with a tincture made from chestnuts. It’s quite simple to prepare it at home: take fresh crushed chestnut fruits, add 1:3 vodka and leave for two weeks (preferably in a dark place).

In cases of salt deposition in the body, as well as hypertension, chestnut tincture is also recommended. It quickly and effectively cleanses the body of harmful substances, and also saturates it with useful substances and minerals that are necessary for normal human well-being.

As mentioned earlier, chestnut peel also has a proper effect on the condition of the body: it is considered an effective remedy in the treatment of prostatitis, varicose veins and cardiovascular diseases.

Many doctors claim that chestnut is the fruit of health and youth. This statement is based on the fact that in addition to the therapeutic effect, the beneficial substances of chestnut also have a beneficial effect on the skin, improve hair color, and the condition of the whole body.

That is why many modern specialists use the fruits of this tree in their treatment, because they will always help with almost any disease.

The benefits and harms of chestnut

Chestnut is famous for the presence of fats, tannins and protein. They are the “weapons” of many modern diseases. In addition, chestnut fruits contain a huge amount of starch, unlike, say, modern nuts or seeds. But, unfortunately, many types of this wonderful fruit cannot be eaten due to the high content of tannins.

The fats and proteins present in chestnuts can treat heart and muscle diseases, and tannins relax the body, for example, helping to get rid of heaviness in the legs.

The harm of chestnut is revealed by daily consumption, as well as in the presence of certain diseases:

• gastrointestinal diseases
• heart
• kidneys
• allergic reactions to the product

Many people get poisoned after eating chestnuts, this is due to the fact that you most likely confused the edible fruits with the horse ones. Or they consumed chestnuts that grew in non-ecological conditions. In any case, you must be extremely careful, because chestnut fruits can cause not only poisoning, but also an allergic reaction to its constituent components.

Chestnut storage

Nowadays, chestnuts (edible and inedible) should be stored fresh. After all, this is the only way you can preserve all the beneficial properties of the fruit. In order for the chestnut to be preserved for a very long time (more than a year), it must be thoroughly dried in the sun or in a well-ventilated area. It is important to note that the fruits must be dried in a thin layer so that they do not rot or spoil.

Thoroughly dried chestnuts must be placed in boxes or large barrels, periodically covering the layers with dry leaves (preferably chestnut, but any other can be used). Fruits are best preserved at temperatures from +2 to 5 degrees.

You can also successfully store unpeeled chestnut fruits. To do this, you need to put them in a dry container and leave them in a cool place. Unpeeled chestnuts are stored only until spring.

Edible fruits can be safely stored in canned form. This way they will not only retain all their beneficial properties, but will also last for a long time. Candied chestnuts are another way to store the fruit. But it is important to note that they are not stored for long, as they quickly begin to get soggy.

Useful properties of edible chestnut

Nowadays, people more often use horse chestnut for medicinal purposes. However, edible fruits also carry a huge number of beneficial properties. Sweet fruits contain a number of microelements that are necessary for the treatment of many diseases:

• mastitis
• haemorrhoids
• swelling
• thrombosis
• dysfunction of the respiratory organs
• chronic bowel diseases

In addition, chestnut is a powerful vitamin fruit, containing a number of vitamins and microelements necessary to maintain the normal functioning of the body: K, A, potassium, copper, manganese and so on.

• Vitamin K has a powerful antihemorrhagic property, which is now almost nowhere to be found. In addition, it perfectly protects the body from the development of external bleeding.
• Vitamin A has a beneficial effect on the optic nerve and also has wound healing properties.
• Manganese is able to normalize the condition of the body's bone tissue. In addition, it regulates blood glucose and is actively involved in metabolic processes.
• Copper actively controls the production of sex hormones and also monitors the condition of connective tissues.
• Potassium relieves the body of stress and fatigue. In addition, it actively removes salts and excess fluid from the body.

As you may have noticed, chestnut is an excellent medicinal fruit that can treat many diseases of the body. It is important to note that its price is low, but its therapeutic effect is quite broad.

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How to store chestnuts | Guide to Life

Many housewives will be interested in learning how to store chestnuts correctly. Indeed, in addition to the fact that they are rich in vitamins and mineral salts, they can be used to prepare various dishes. Chestnuts are used to make puree, stuff game with them, and use them to prepare a side dish for baked meat and to prepare various culinary products. Currently, they are used to bake bread for dietary nutrition, pies, and cakes. Roasted chestnuts can be used instead of coffee. The oil is used in the culinary and confectionery industries.

Several ways to store chestnuts

Before storing fresh chestnuts, they need to be dried in a well-ventilated, sunny place. Then the dried fruits are poured into barrels or large boxes, layered with dry chestnut leaves. Fruits are best stored at a temperature of 2 to 5 degrees. You can store unpeeled chestnuts in a cool, dry place in a large container. In this form they can be stored until spring.

Chestnuts can also be stored in canned form. For example, make jam from chestnuts.

To do this, you will need one kilogram of intact and large chestnuts, washed and boiled in not too much water. Cooked hot fruits should be peeled from the inner and outer shells. Then pass through a potato press or through a meat grinder. Next, the resulting puree should be dipped into the prepared syrup (dissolve a kilogram of sugar in 250 ml of water) and cook, stirring continuously over low heat for about thirty minutes. The finished jam is removed from the heat, flavored with bergamot or lemon essence and poured into prepared jars. Chestnut jam should be stored in a cool place.

You can store chestnuts in the form of candied fruits.

To do this, large chestnuts of the same shape and size should be baked on a wire rack or stove. First, you need to make a cut on the shell with a sharp knife. Then the baked chestnuts are peeled and dipped, pricked one at a time with a toothpick into the prepared thick sugar syrup (per kilogram of chestnuts: 100 ml of water and 500 grams of sugar). Then place them on a greased baking sheet. To prepare the syrup, water and sugar are first heated over low heat and then boiled over high heat. The syrup should be brown and not very thick. The cooled candied fruits are placed in boxes and stored in a cool, dry place.

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Chestnut - product description on Gastronom.ru

Product Description

The homeland of the edible chestnut, known throughout Europe, is Asia Minor, but already in ancient times it spread over very wide territories.

Chestnut fruits are especially popular in France, Italy and Spain. The French even celebrate Chestnut Day every year - on the third Tuesday in October. And on the island of Corsica there is an interesting custom: the bride’s family must place 22 chestnut dishes on the wedding table as proof of their wealth.

The texture of chestnuts is similar to potatoes: they have a lot of starch; baked, they crumble almost the same.

Chestnut is a good honey plant: chestnut honey does not sugar for a very long time, it is brown in color, tart and slightly bitter. Moreover, a honey plant can be not only chestnut with edible fruits, but also decorative types of chestnut.

Types and varieties

Types of chestnut trees are divided into those that produce edible and inedible (even poisonous) fruits.

The classic chestnut fruit, known in European cuisine, is produced by the chestnut tree (Castanea sativa). It grows in southern Europe, Asia Minor, Western Transcaucasia (Dagestan), Crimea, Moldova and Ukraine. This species includes, in particular, Spanish chestnuts from Galicia, protected by geographical name (IGP Castaña de Galicia).

In terms of nutritional value and taste, the American chestnut (Castanea dentata) and the crenate chestnut, also known as the Japanese chestnut (Castanea crenata), which originates from Japan, successfully compete with the chestnut.

All three named species produced numerous valuable varieties. Hybrid varieties were also bred using the softest chestnut, also known as Chinese (Castanea mollissima) and low-growing chestnut (Castanea pumila).

Different varieties of chestnuts differ from each other, for example, in the size of the fruit. Thus, chestnuts growing in Russia (in the Caucasus and Crimea) are small, like walnuts, while in Europe they can be the size of a good tangerine. Particularly large chestnuts are highly valued in Europe and are usually not exported. You can meet them in Southern France, Spain and Italy (the best ones are in Sicily, the best ones are in the north of the country). In Piedmont, in Lombardy, you can see signs on the streets warning about the seasonal fall of chestnuts; During this very fall, passers-by, without hesitation, pick up the harvest, arrange it, satisfied, in their cases and bags - of course, because you don’t have to pay three euros per kilo, like in a supermarket! In the north of Italy, wild chestnut forests, extremely rare for Europe, have been preserved, where in September-October whole groups go with baskets.

In Japan, Tamba chestnuts (Castanea crenata var. tamba), a local variety of crenate chestnut, are highly valued. This chestnut grows in the northern regions of Osaka Prefecture and the surrounding areas of Hyogo and Kyoto Prefectures. These chestnuts are larger (often about the size of a chicken egg) and tastier compared to chestnuts from other regions, and their price is correspondingly higher. Harvested fresh in the fall, Tamba chestnuts are so sweet that there is no need to add sugar.

All edible types of chestnut are good honey plants. Chestnuts with inedible fruits (for example, horse chestnut) can also be honey plants.

Let us add that the Guinea chestnut, also known as Pachira, has only an external resemblance to the named chestnut species: it is a plant of a completely different biological family. The genus includes 24 species, the fruits of three of them are suitable for human consumption. These fruits are oval, elongated olive-colored nuts up to 25 cm long with edible seeds.

How to cook

Chestnuts all over the world are perceived everywhere as a staple food product, that is, the main purpose of chestnut dishes is to feed people. Chestnuts are very filling and in their nutritional characteristics are similar to potatoes and rice.

Chestnuts do not have a pronounced taste and aroma. Their taste is rather neutral, so chestnuts are very convenient for preparing salads, appetizers, soups, main courses, desserts, and baked goods. Chestnuts go equally well with salt and sugar - they simply absorb the taste of the added ingredients.

The number one recipe in Europe is chestnuts roasted over an open fire. This is a long-standing European, not only French, tradition: in the fall, especially in September-October, people go on picnics, sit in gardens and bake chestnuts. Hot chestnuts, straight from the roasting pan, are peeled and eaten, washed down with either fresh apple cider or just ripened young wine.

What kind of delicacies are prepared from chestnuts: boiled, fried, stewed, baked, served as a side dish for meat and fish, added to pastries, cakes and sweets, put in soup and pilaf, stuffed with turkey, goose or pig, made from them flour and bake bread and pies, even prepare a drink that replaces coffee.

In France, there are two desserts made from chestnuts that are especially popular. For the first - Marron glacé - chestnuts are peeled and boiled in sugar syrup, after which they are dried for three to four days. This crunchy sweet is considered a delicacy in France (unlike many other chestnut dishes). The second recipe - Mont-Blanc aux marrons, chestnut puree - is much simpler: boil the chestnuts and beat them in a blender, and then add sugar to the resulting mass.

Since peeling chestnuts is quite a process, there are some tricks that can make the process easier. Chestnuts can be easily peeled if you cut their peel in a circle and boil them for three minutes, to which a tablespoon of vegetable oil is added. It's best to clean them before they cool down. Another trick is to put the chestnuts in the freezer overnight, then drop them into boiling water and almost immediately run them under cold running water. This will also make the cleaning process much easier.

If chestnuts are cooked with the peel, it must be pierced in several places or a cross-shaped cut must be made on it. If you do not break the integrity of the shell, the chestnut will explode when heated.

What to cook with chestnuts: Christmas gooseChestnuts in the Ceven styleChestnuts in the Provençal styleZucchini stuffed with chestnutsTurkey stuffed with chestnutsGalkan fillet with shellfishDessert "Saint Germain"

Season

The chestnut season in many countries begins in September (and in Japan even earlier: at the very end of summer). However, the main season for chestnuts is October and November. The last fresh chestnuts (not preserved or frozen in any way) can be bought in Europe in time for Christmas.

How to select and store

We sell edible chestnuts in three forms: fresh, unpeeled, fresh-frozen, peeled, and pickled (canned). Marinated ones are a ready-made product; without additional processing they can be added to a salad, for example, in combination with orange or smoked duck breast fillet.

Freshly frozen chestnuts need to be pre-fried and then used, say, in soup with porcini mushrooms. Fresh, unpeeled chestnuts should be cut, covered with foil and baked in the oven for about 20 minutes, then salted and eaten simply as you would eat seeds or corn.

When purchasing fresh chestnuts, look for round, firm chestnuts without spots or damage to the shell.

Chestnut nuts are almost half water, so they cannot be stored for long: after 4-5 days they become dry and wrinkled. You can determine the freshness of a chestnut by pressing on it with your finger: if the shell is deformed, it means that the nut has been on the counter for several days.

Chestnuts should be stored at home in a cool, dry place, but no more than 4-5 days. They should not be stored in plastic bags as they may become moldy.

Both raw and roasted chestnuts can be stored in the freezer for about six months.

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Chestnuts

Edible fruits of the chestnut tree in the form of a large nut, containing a very high percentage of starch in combination with vegetable oil. The European chestnut, Castanea sativa, belongs to the same family as birch and oak trees. It is native to the northern hemisphere and has long been grown and consumed in Asia, Europe and America. Chestnuts have been grown in the Mediterranean region for at least 3,000 years.

It is very important not to confuse edible chestnuts with decorative ones. Edible chestnuts have sweet, crumbly flesh and, unlike other nuts, they are low in fat. Roasted chestnuts are a traditional winter treat, cooked over an open fire or in the oven or in a frying pan.

Use: Used in the national cuisines of the peoples of Southern Europe, Asia Minor, and in our country - in Transcaucasia. Cooking chestnuts is quite difficult. They are used in sweet and savory recipes, stuffings, sweets and desserts.

Storage: Chestnuts are 50% water and should be stored in the refrigerator to prevent them from drying out.

Preparation: Make a small cut in the shell. Bake in a preheated oven for 10 minutes at 200 degrees C or dip in boiling water and cook for 10 minutes, then peel. Do it in small portions, since you can peel the chestnuts only while they are hot.

Candied chestnuts

Also known as marron glace, canned, candied chestnuts are a delicious dessert. Used in desserts and ice cream or simply for decoration. Can be stored in a cool, dry place for up to 6 months.

Chestnut puree

A dark brown grainy puree sold in cans. Used to stuff chicken and turkey, added to savory sauces to add nutty flavor and thickening, and added to soups and mashed potatoes. Can also be mixed with whipped cream for delicious desserts and creams for cakes and meringues. Store in a cool, dry place for up to 2 years. An open jar should be used within 4 days.

Sweet chestnut puree

Chestnut puree or creme de marron is a grainy, dark brown sweet puree with a distinctive nutty flavor, especially good with chocolate. Used in desserts and ice cream, especially with nuts and chocolate. Also used in cake creams.

Ready chestnuts

Cooked and peeled whole chestnuts or chestnut pieces can be purchased vacuum packed - these can be used in recipes or simply served cold or hot as is. They can also be purchased in cans and cardboard packages. Add them to salads, fillings, pies and cakes. Store in a cool, dry place for up to 6 months. Use opened packaging within 1 week. see also

Recipes with chestnuts

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benefits and harms, contraindications, how to cook edible chestnuts

Edible chestnuts belong to the beech species, being essentially a nut. They grow in North America, some European and Asian countries. In the Russian Federation there is a chestnut that is not eaten. Everyone has long known about the benefits and harms of edible chestnuts, successfully using knowledge in the culinary, medical and cosmetology fields.

Composition and types

In terms of the amount of carbohydrates and starch, chestnut is equal to potatoes and rice. The fruit is quite nutritious with the presence of tannins, fats and proteins. The benefits and harms of edible chestnuts are suitable for people watching their figure, despite its high nutritional value - the main thing is not to overeat. The fruits are also suitable for vegetarians due to their high vegetable protein content.

There are approximately 30 varieties of chestnut trees used for food on the planet. But only three types are considered the most popular:

1. European sowing - with a fluffy surface resembling a cocoon. The fruit has excellent taste and large size.
2. The softest from China. The fruits are medium in size and very tasty. They do not even require additional preparation; they are consumed fresh.
3. The Japanese chestnut nut is the largest with a diameter of 6 cm and a weight of 80 grams.

Chestnut fruits are also filled with sugars, microelements and vitamins - C, A and B. There is less fat in the composition than in any other nut, which makes it a dietary product.

Benefits of edible chestnuts, properties

The benefits of edible chestnuts also extend to wood and bark, which are used to stop bleeding of internal organs and heal kidney ailments. Dry fruits and leaves can be used to successfully treat sore throat. The ability to relieve inflammation is widely used in the cosmetology field, preparing hair creams and shampoos based on them. In addition, chestnut can have a positive effect:

• By expanding the arteries and accelerating the movement of blood through the vessels and arteries. This reduces blood clotting and strengthens capillaries, improves the tone of dilated veins and resolves blood clots. Pharmacists use seeds with chestnut bark to eliminate blood clots and hemorrhoids;
• The fruit perfectly restores tired legs, increasing muscle tone. The juice of the plant's inflorescences along with baths in the decoction will relieve enlarged veins on the legs. The nasopharynx area with the same problem is treated with a decoction of tree bark - pour 50 g of boiling water (1 liter) and then infuse for half an hour. Rinse the nasopharynx with the resulting solution in the morning and evening;
• Bleeding is stopped with fresh juice from chestnut flowers. Take drips – 30/1 tbsp. l. water twice a day;
• Edible chestnuts contain tannins that can bind, heal wounds and treat burns. Properties are used to eliminate problems in the gallbladder, heal rheumatism, the digestive system and long-lasting wounds;
• High energy value helps eliminate ailments and fatigue. To do this, it is enough to eat only 2 nuts a day.

For breast diseases in women, it is necessary to put a small chestnut fruit in the bodice, using it for massage.

How to cook edible chestnuts

Many people are interested in the question of how to prepare edible chestnuts. In fact, the recipes are very simple and accessible to everyone. A common dish is roasted chestnut. To do this, the fruit is cleared of the upper shell and the membrane is removed. The nut is cut with a cross or side cuts are made.

If this is not done, the fruit will explode. After which the chestnuts are laid out in a frying pan and covered with a cloth moistened with water. The nuts are covered with a lid and fried in this form for half an hour. During the procedure, be sure to stir and wet the drying fabric. Roasted chestnuts are consumed hot with salt.

We will discuss further how to prepare edible chestnuts and what to serve them with. They are used to prepare pureed soups, a side dish for pork and lamb, and are also combined with chocolate and coffee sauces. You can use your imagination and come up with a tasty and healthy dish yourself.

Chestnut dessert recipe

There is a recipe for preparing a delicious dessert for ice cream made from edible chestnuts:

• Half a kilo of chestnuts;
• Cognac – 100 ml;
• Butter – 2 tbsp. l.;
• Sugar to taste.

Cut the chestnut nuts, put them in boiling water for a couple of minutes, peel them and cook for another 5 minutes. After this, the fruits are laid out in a (fireproof) mold and mixed with sugar and butter and placed in the oven (200 degrees). Sprinkle the cooked fruits with cognac and set them on fire.

The dish is eaten with ice cream.

Chestnut soup

Fans of culinary exotics are invited to prepare chestnut soup. First, frying is done with onions, carrots and celery. Separately, chestnuts are poured with meat broth and placed on the stove. Fry the flour and combine with the roasted vegetables.

After softening the chestnuts, add vegetables and spices to them and cook for another 10 minutes, then strain the broth. The vegetable mass is whipped in a blender until mushy.

The broth is combined with puree, mixed and served, seasoned with sour cream.

Chestnuts baked in cheese, stewed in milk or pureed are delicious. Ground chestnut nuts are added to flour and porridge.

Contraindications for edible chestnut – 5 prohibitions

Contraindications and beneficial properties of any product always coexist. Even Paracelsus mentioned this, arguing that any product is endowed with poison if consumed in excess.

Excessive use will lead to a severe allergic reaction and poisoning. Many people mistake horse chestnut or Acorn for an edible product, which leads to digestive system upset. To avoid this, you must purchase the product only from trusted retail outlets. Contraindications to the use of edible chestnut, despite its beneficial properties, include:

1. For people with low blood pressure.
2. For any liver diseases.
3. For people with bladder stones.
4. For renal dysfunction.
5. For pregnant women and nursing mothers.

You should not eat chestnuts if you have an individual intolerance or diabetes of any type.

Selection and storage

The absence of edible chestnut trees in Russian gardens leaves only one option for purchasing fruits - in retail outlets.

You should choose fruits that are round in shape, have a hard surface and are not damaged.

Chestnuts perfectly retain their beneficial properties in plastic bags placed in the refrigerator for 2 weeks. They will last in the freezer for at least 5 months.

Interesting things about chestnuts

Statistics show that the Chinese consume more than 40 percent of the world's crops. In this country, chestnuts are also used as animal feed to improve the quality of meat. The most delicious dish is dried pork sausages from animals that ate this product.

In France, it is customary to celebrate a real chestnut festival every year, when chestnuts are roasted en masse on the streets using huge frying pans.

According to Corsican tradition, on the wedding day the bride treats the guests to many dishes - at least 20, made from chestnuts. Nature has endowed this plant with a lot of positive properties for humans, which cannot but be taken advantage of.

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In addition, chestnut has other advantages: it is a honey plant, its leaves are used in folk medicine, and the wood is used to make high-quality wine barrels, and in general is highly valued as a building material.

Considering the huge demand for chestnuts abroad. The lack of competition in this sector of crop production in Ukraine, planting chestnut orchards over large areas can be a good source of income.

If you are not at all familiar with the technology of growing edible chestnut, and also do not know whether you will be able to sell its fruits and seedlings, start by planting one tree on your site.

Characteristics

Chestnut blooms annually and profusely, after the leaves bloom, from mid-May, for 15-16 days. The flowers are collected in long spike-shaped inflorescences. In inflorescences located at the ends of branches, pistillate (female) flowers are located on the lower part of the floral shaft, and staminate (male) flowers are located above.

Male flowers are whitish with a yellow tint, smell pleasant and are collected in three or more balls; after flowering they fall off along with the spikelet..

Greenish female flowers form balls, usually of three flowers, surrounded by a four-parted plus (involucre) with spines.

The fruits are nuts and ripen from mid-September to mid-November. When ripe, they fall to the ground. They have a characteristic chestnut color with a clearly visible light spot at the base.

The apex of the fruit is elongated into a spout formed from the shriveled perianth and pistil columns. Usually the fruit contains one seed, sometimes two or three.

How to propagate real chestnut?

Chestnuts are propagated by seedlings from shoots and by sowing fruits. I harvest fruits in the fall from the best trees, select the largest ones and immediately, without delay, mix them with damp (not wet) sand or steamed sawdust and lower them into a cold (temperature no higher than 9 ° C) basement for storage until spring, that is, until moment of sowing.

If there are few seeds, they can be placed in a regular refrigerator.

Our advice:

To prevent the chestnuts from drying out, which is why their germination rate is significantly reduced, in winter I constantly monitor the moisture content of the sawdust.

If necessary, I moisten them with several handfuls of snow; if there is no snow, I spray them with melt water.

In the spring, at the beginning of May, I take the seeds out of the basement and inspect them. During this time, almost all chestnuts germinate and produce roots 10-20, and sometimes 30 mm long.

I sow them in prepared holes to a depth of 7-9 cm.

Necessary care

I mulch the surface with humus. Care consists of timely weeding and loosening. I don’t feed the seedlings with anything.

In the northern regions, sowing of seedlings of southern crops should be carried out later, planning for the emergence of seedlings in mid-June.

Chestnut seedlings are quite shade-tolerant. At first they need protection from frost.

At a young age, transplantation is well tolerated.

Our advice:

They grow better on acidic brown forest loams, develop well on fertile, moist soils, and do not withstand droughts.

They can grow on rocky, infertile soils, but are very inhibited on heavy, waterlogged soils. They do not withstand high lime content in the soil.

The chestnut tree blooms in the seventh year after planting.

What kind of crop can be harvested?

An adult tree produces 50-60 kg of nuts, and from 1 hectare of chestnut forest you can collect from 1 to 3 tons of fruits.

Abundant fruiting is repeated every 2-5 years.

How to store chestnut fruits?

Chestnuts are 50% water and should be stored in the refrigerator to prevent them from drying out:

• fresh chestnuts in shell are stored at room temperature for a week;
• keep fresh in the refrigerator for a month;
• frozen - up to six months.

Beneficial features

Real chestnut, or edible chestnut (another name is sowing chestnut), is an extremely valuable honey-bearing and nut-bearing crop of the beech family.

Its fruits contain a lot of easily digestible carbohydrates (up to 70% in dry fruits), 5-7% proteins and 2-3% fats (this is more than in wheat), about 1% malic and citric acid, raw fruits even contain B vitamins and S.

Excellent honey plant

Chestnut is a honey plant. In a chestnut forest, bees collect almost as much honey as in a linden forest.

Chestnut honey is dark in color, liquid, slightly bitter (the bitterness is removed by heating), but has high healing properties.

It is used mainly in the confectionery industry and for winter feeding of bees.

How to use the fruits of real chestnut in cooking?

• On the island of Corsica they replace bread.
• In pre-Columbian times, when potatoes had not yet been introduced to Europe, entire families of poor people were saved from hunger thanks to the fruits of the chestnut.
• At the same time, chestnut is a frequent ingredient in haute cuisine and gourmet menus. Chestnuts are eaten raw, baked, boiled and fried.
• Dried flour is used to make flour, which is almost as nutritious as wheat.
• A small admixture of chestnut flour to wheat flour improves the taste of bread.
• In Italy and France, chestnut flour is valued twice as much as flour made from peas, beans, beans and lentils.
• Confectioners use chestnuts to make pastries, cakes and sweets.
• Roasted chestnuts are used as a coffee substitute.

Larisa MARUSHCHAK
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