Chestnuts

Do you know "the poor people's bread"? No? no wonder, because the sweet chestnut, also known as chestnut, has long since departed from this image, because today the noble nut in a prickly dress is particularly sought after by gourmets. Because of its high starch content, it was used as a substitute for grain and in particularly bad harvest years it was even processed into bread.

The sweet chestnut is one of the oldest useful plants, because its fruits have accompanied mankind since the Stone Age. The Romans made the sweet chestnut native to our land. The chestnut was probably first spread only because of its excellent wood and less because of its fruit. The countries of origin are strongly suspected to be Georgia, but also southern France and Italy.

There are basically three types of sweet chestnut. The small chestnuts, which often have a darker skin, and the slightly larger, more aromatic chestnuts, which have a lighter, shiny reddish-brown skin, are particularly well-known. The so-called permanent chestnuts would then also be listed. However, the distinction is very difficult for the layman. However, all three species have the spiny shell, in which up to 3 nuts sit.

Before they can be enjoyed, chestnuts must be peeled and roasted. First roast them in the oven for 15 to 20 minutes. The starch contained in the chestnuts is converted into sugar and the chestnuts become sweet and therefore edible. When peeling, you should also remove the inner brown skin, as it tastes very bitter and dry.

Surely you know "hot chestnuts", but they are also used for cakes and desserts. In France they are also eaten as "Marrons glacés" (candied chestnuts) or as sweet chestnut puree with cream. As soup, vegetable garnish, stuffing, in sauces and even in spaetzle, they also look exceptionally good.

The chestnut is an ideal remedy for digestive problems. It gets the intestines going and helps with stomach problems. Especially after a stomach flu it can help to strengthen the digestive system. It is also said to have an expectorant and anti-irritant effect, which explains its use for colds and especially coughs. The sweet chestnut has a germicidal effect and strengthens the heart and contains a lot of valuable vegetable protein. Chestnuts are not as rich in fat as other nuts and are an ideal nourishment for the nerves due to their vitamin B and phosphorus content and thus a fitter for body and soul.

Tip:
Before you put the chestnuts in the oven, it is important to cut them crosswise at the top. This is to allow trapped air to escape, otherwise the fruit may burst in the oven.