Food and Drink

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(Food and Drink): chestnuts sweet uncooked in shells 7 JR.jpg
D=2005-11-15 [Nov 15, 2005]; S=4MB, 3072x2304; T=JPEG image [MIME:image/jpeg].

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• chestnuts sweet = sweet chestnut, Spanish chestnut, edible chestnut, Castanea vesca, Castanea sativa, Fagaceae = DO NOT confuse edible chestnuts with the semi-poisonous nuts of the common Horse-Chestnut tree (ie conkers) which ripen at the same time and are of a similar size, shape and colour: edible chestnuts have a point at the top of the nut and conkers do not. Wikipedia says:

  Sweet Chestnut is widely cultivated for its edible nuts. As early as Roman times it was introduced into more northerly regions, and later it was cultivated in monastery gardens by monks. Today, centuries-old specimens may be found in Great Britain and the whole of central and western Europe. The nuts, which are very tasty, are used by confectioners and are also eaten roasted.

  According to the Northmoor Trust,

  [the tree] grows well on neutral to slightly acid soils in the south and midlands of England, and in parts of Scotland and Wales. It grows fast when young and and coppices well. Chestnut timber is extremely durable and easy to split so it is widely used in fencing products. It is a good carpentry and joinery timber resembling oak although less strong.

  How to roast sweet chestnuts (see recipies4us.co.uk):
  1. Preheat your oven to 200C, 400F, Gas Mark 6.
  2. With a sharp knife make a slit through the shell of each chestnut about 2.5cm/1" long to prevent the nuts from bursting.
  3. Place in a roasting tin and roast for about 20 minutes or until tender.

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