Castanea sativa - sweet chestnut

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• published: 20 Mar 2015
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Castanea sativa or sweet chestnut is a species of flowering plant in the family Fagaceae, native to Europe and Asia Minor, and widely cultivated throughout the temperate world. A substantial, long-lived deciduous tree, it produces an edible seed, the chestnut, which has been used in cooking since ancient times. The tree is commonly called the "chestnut", or "sweet chestnut" to distinguish it from the horse chestnut Aesculus hippocastanum, to which it is only distantly related. Other common namesinclude "Spanish chestnut", "Portuguese chestnut" and "marron" (French for "chestnut"). The Latin sativa means "cultivated by humans". Some selected varieties are smaller and more compact in growth yelding earlier in life with different ripening time: the Marigoule, the Marisol and the Maraval. The species is widely cultivated for its edible seeds (also called nuts) and for its wood. C. sativa was probably introduced to the region during the Roman occupation. As early as Roman times, it was introduced into more northerly regions, and later was also cultivated in monastery gardens by monks. Today, centuries-old specimens may be found in Great Britain and the whole of central, western and southern Europe. A tree grown from seed may take 20 years or more before it bears fruits, but a grafted cultivar such as 'Marron de Lyon' or 'Paragon' may start production within five years of being planted. Both cultivars bear fruits with a single large kernel, rather than the usual two to four smaller kernels. According to Cancer Research UK, "there is no scientific evidence to prove that flower remedies can control, cure or prevent any type of disease, including cancer". The raw nuts, though edible, have a skin which is astringent and unpleasant to eat when still moist; after drying for a time the thin skin loses its astringency but is still better removed to reach the white fruit underneath. Cooking dry in an oven or fire normally helps remove this skin. Chestnuts are traditionally roasted in their tough brown husks after removing the spiny cupules in which they grow on the tree, the husks being peeled off and discarded. Once cooked, chestnuts acquire a sweet flavour and a floury texture similar to the sweet potato. The cooked nuts can be used for stuffing poultry, as a vegetable or in nut roasts. They can also be used in confections, puddings, desserts and cakes. They are used for flour, bread making, a cereal substitute, coffee substitute, a thickener in soups and other cookery uses, as well as for fattening stock. This tree responds very well to coppicing, which is still practised in Britain, and produces a good crop of tannin-rich wood every 12 to 30 years, depending on intended use and local growth rate. Tannin is found in the following proportions on a 10% moisture basis: bark (6.8%), wood (13.4%), seed husks (10 - 13%). The leaves also contain tannin. The tannin renders the young growing wood durable and resistant to outdoor use, thus suitable for posts, fencing or stakes. The wood is of light colour, hard and strong. It is used to make furniture, barrels (sometimes used to age balsamic vinegar), and roof beams notably in southern Europe. The timber has a density of 560 kg per cubic meter, and due to its durability in ground contact is often used for external purposes such as fencing. It is also a good fuel, though not favoured for open fires as it tends to spit. http://en.wikipedia.org/wiki/Castanea_sativa COMPARE to Aesculus hippocastanum, the horse chestnut: http://youtu.be/ocQN-b0KaPA