Chestnutbelongs to the beech family. It is one of the few trees from the Mediterranean area that can grow in the ground in our climate. See what thegrowing chestnut in Poland looks like , find out what its properties and nutritional values are, and learn the best recipes for using its sheep.
Chestnut - fruit
Chestnut - properties and nutritional values
Usuallychestnutoccurs as a large tree with a spherical crown and a rather interesting habit.With age, the trunk of the tree becomes grooved, often in a spiral pattern. The leaves are hard, shiny, leathery, up to 18 cm long. Their edges are deeply serrated. Loose, greenish-white or yellowish inflorescences, 15 cm long, appear in mid-summer. Male flowers grow in the upper part of the inflorescence, while female sheds - in the lower part. It is from female flowers that edible nuts grow.
Note! Chestnut (Castanea sativa) is often confused with the commonly planted horse chestnut (Aesculus hippocastanum) in Poland. The fruits of these trees are similar in appearance - in both cases it is a brown round seed surrounded by a thorny shell. However, horse chestnut fruits are not edible.
Chestnut fruits ripen in October and November. However, they will only fully mature if the late summer and fall are warm enough.
The nutritional values of chestnut are highly valuedIts fruit tastes like nuts and is quite easy to digest, although it should be remembered that it is also very caloric - it contains approx.180 kcal per 100 g! However, these 100g of edible chestnuts contain the same amount of vitamin C as 100g of lemon. They are also a rich source of vitamins B1, B2, E, malic acid, lecithin, magnesium, iron and potassium.This makes it worth taking advantage of the
healing properties of chestnut , which it is recommended primarily in times of stress and exhaustion. These fruits can strengthen immunity and counteract infections, and due to the high content of unsaturated fatty acids, they are indicated in the fight against heart and circulation diseases.The spiky inflorescences of the chestnut and its long, serrated leaves are decorative qualities of this plant. However, if you are mainly interested in
decorative properties of the chestnut , it is worth choosing the 'Aureomarginata' or 'Variegata' variety for your garden with green leaves with a creamy-yellow border, and a slightly lower height.
Chestnut 'Aureomarginata'
Chestnut - cultivation
Growing chestnut in Polandis possible but it is successful mainly in warmer regions of the country. For many years, this tree has been growing successfully, among others. in the botanical garden in Wrocław.
Chestnutis perfect for single plantings in larger gardens and parks. Requires warm and sunny positions, sheltered from cold gusts of wind. The best forchestnut cultivationare fertile, light, well-drained and acidic soils.
Cutting chestnut treesis not necessary. Any possible cutting, in order to remove shoots frozen during winter, should be made in the spring, after budding, and when it is known which part of the plant has died as a result of freezing.
Breeding chestnutis possible from seeds and cuttings. Young plants planted in a new location are quite successful, but are particularly vulnerable to frost.Therefore, before the onset of winter, they should be covered with straw mulch or covered with agrotextile. Older copies do not require such care.
Chestnut - leaves and flowers
Chestnut - recipes
Fresh chestnuts can be eaten raw, and when dry they can be baked or preserved in compote. In Hungary and Slovakia,mashed chestnut , fresh or frozen, is a popular ingredient in confectionery and meats. In turn, in Germanychestnut soup is eaten
How to collect chestnuts?
If summer and autumn are warm and sunny enough, we can harvest edible nuts in November. It is worth choosing only those that have a nice shine, are heavy and full, because these are the best for consumption.
Recipe for baked chestnuts
We can easily preparebaked chestnuts For this purpose, the fruits should be cut (not to explode during baking), put on a baking tray and bake for about one hour in an oven at 180 ° C, until their shells are cracked. When the fruit has cooled down, remove the shell and remove the delicate membrane with a knife. The texture of the finished chestnuts resembles well-cooked potatoes, and their taste is sweet and slightly nutty.
Recipe for roasted chestnuts
Chestnuts can also be roasted in a pan. Roast them for about 10 minutes, covered. When they cool down, proceed as with baked chestnuts.
Recipe for cooking chestnuts
Chestnuts are boiled in water for about 20 minutes, until their shells are cracked.
Chestnuts for preserves
Cooked or roasted chestnuts can be marinated with almonds and honey. They can be stored in this form for up to 3 months.
We can also preparechestnut mousse For this purpose, previously roasted chestnuts should be blended and rubbed through a sieve. Then, dissolve 60g of sugar into caramel and add 600g of our mixed chestnuts to it, and then another 60g of butter and an additional 20g of sugar. The whole thing should be warmed up, then, by adding 125 ml of milk and 125 ml of cream, mix until smooth and s alt to taste. The preparedchestnut mousseis perfect for desserts and pancakes. Combined with rosehip sauce, it is a great addition to game.
