Chestnuts are available all over the world. People from many countries are very familiar with using the chestnut in a variety of culinary dishes or eaten as a snack from vendors along the street. For hundreds of years, settlers and Indians used the staple as an essential food source. The trees were so numerous that it was said that a squirrel could jump from chestnut tree to chestnut tree all the way from Georgia to New York without touching the ground.
The trees were also used in other ways. The wood was so strong that it provided settlers with straight-grained, rot-resistant wood to make railroad ties, house frames, barns, fences, furniture, and fuel. It was also used for leather tanning.
Unfortunately, around the beginning of the 20th century a new fungus was introduced to the continent, which destroyed every American chestnut within 40 years. It is estimated that perhaps billions of trees died between the Atlantic and Mississippi River. It was devastating to the economy as well as settler’s livelihood.
Presently, chestnuts that are grown in the US are newer types that are resistant to the blight. There are a number of varieties with different characteristics and sizes. Much research has been developed to aid the farmer to grow more chestnuts and eventually promote the fruit to the American diet again.
NUTRITIONAL INFORMATION
Chestnuts are unlike typical nuts in that they are low in fat. Most nuts are about 50 percent fat while chestnuts are only about three percent. They contain no cholesterol. Carbohydrates consist of about 40 percent of the nut, with 5-10 percent high quality protein. Other nutrients in the chestnut consist of potassium, calcium, iron, sodium, vitamins B1, B2, and vitamin C. They are closely related to the nutritional content of wheat or brown rice.
USING CHESTNUTS
Chestnuts grow in a spiky outer burr. When the nut matures, the burr opens to expose a round brown nut. The nuts fall to the ground where they are harvested. Chestnuts have a glossy, dark brown shell with an inner light brown papery skin called a pellicle. Both must be removed before eating. Fresh chestnuts are sold with the glossy brown shell intact.
As the old classic states, chestnuts are best known as a snack, roasted on an open fire. However, there are also many other excellent ways to enjoy this versatile food. Traditionally, it was common to find them in chestnut stuffing for poultry. They work well in sweet or savory dishes, served like a vegetable, or used in stews or casseroles. The nut can be made into dense flour or used as a paste for tarts, cakes, etc. It also works well as a garnish for soups or salad, a puree for meat, or an addition to a stir-fry. It is common to serve chestnuts with Brussels sprouts or red cabbage. The nut can be boiled, roasted, braised, or micro waved. However, it is very important to slit each nut before heating so it doesn’t explode.
Chestnuts are available fresh from the grower or some stores. They can be purchased canned, vacuum packed, frozen, dried, or as a flour, puree, or cream. When using them fresh, they need to be refrigerated immediately in a plastic bag or container with a little ventilation.
GROWING CHESTNUTS
For further information on starting your own orchard, Dennis Fulbright from Michigan State University has conducted a wealth of research on the subject. You can find all your questions answered at: http://www.chestnutgrower.org. It is possible to grow a tree from a seed, but the best trees are those which were grafted from a nursery.