A deciduous tree, growing to 15 m (50 ft.) with dark grey, furrowed bark, and Narrow, glossy, serrated-edged leaves. The small white flowers, appearing in spring, are followed by clusters of prickly green spherical fruits, containing 1-3 edible brown nuts. Trees grown in cool, northerly regions do not produce the same quality of large, succulent fruits as those grown in warmer, Mediterranean climates.
History and traditions
Sweet chestnut trees were grown in ancient Greece and Rome. The Greek physician, Theophrastus, wrote of their medicinal virtues and the Romans enjoyed eating them. They were probably introduced to Britain by the Romans and there are records of chestnuts grown in the Forest of Dean being paid as tithes, during the reign of Henry Il, 1154-1189. Writing in the mid-17th century Culpeper considered the “inner skin” of the chestnut would “stop any flux whatsoever” and that the ground, dried leaves made into an electuary with honey made “an admirable remedy for the cough and spitting of blood”. Their culinary diversity was praised by the 17thcentury diarist and gourmet, John Evelyn, as “delicacies for princes and a lusty and masculine food for rusticks”, while he regretted that all too often they were mere animal fodder.
Growth
Grows best in well-drained loam in sun or partial shade. Propagated by seed sown in autumn.
Uses
Medicinal
Infusions of the leaves are taken for coughs and colds and used as a gargle for sore throats. Also said to be helpful for rheumatism.
Culinary
Chestnuts are equally suited to savory and sweet dishes. They are the classic stuffing ingredient for turkey, other poultry and game, make excellent soups, pates, and accompaniments to vegetable and meat dishes. Sweetened purée forms the basis of desserts, especially in France, where chestnuts are also crystallized as “marrons glacés”.
