The leaves of the horse chestnut trees become darker in colour when they mature. The nuts of the chestnut tree are sweet, and they have two to three teardrop-shaped seeds. These nuts are brown, and they are also edible. Conkers on the other side are not edible as they have a chemical called aescin which is poisonous and it can cause vomiting and paralysis. Conker nuts are bitter and people often confuse conkers with chestnuts as both the nuts looks quite similar. Conkers needs well-drained soil.
It thrives on any soil type as long as it is well drained. The chestnut trees need moist and well-drained soil. Both the trees require lots of sunlight and moisture in the soil.
Conkers is popular in the South-eastern part of Europe, and it grows in mixed forests. Chestnuts are from the United States of America, and they are found in the Eastern hardwood forests.
Horse chestnuts are carried for good luck and charm. The British schoolchildren tie them to their shoelaces and play with them by smashing it hard on the floor. Do you know how increased exposure to nature creates countless health benefits? Tree , Tree Care December 14, Dear FOT: The weight of the snow and ice is causing my new trees to lean and bend over. What should I do? Will my trees be OK? I wonder how many Read More. We hope you can join us April 18 for our annual Fruit Tree Giveaway!
Both horse chestnut and edible chestnuts produce a brown nut, but edible chestnuts always have a tassel or point on the nut. The toxic horse chestnut is rounded and smooth with no point or tassel. The value of a chestnut is based primarily on its size and most nuts are sold fresh in the shell.
Smaller quantities are available peeled and frozen or in value-added forms like chips, flour and slices. Chestnuts require a two- to three-week curing process to achieve maximum quality and sweetness. Chestnuts purchased from the store should have already undergone the curing process and should be ready to eat.
Stores should be holding whole chestnuts under refrigeration for maximum quality. If you are purchasing chestnuts from a roadside market, be sure to ask if they have been cured.
If you are collecting at a u-pick operation, it will be necessary for you to cure them yourself. During the curing process, starches in the nuts convert to sugar, making the chestnut taste sweeter.
The best way to cure the chestnuts is to take time and store them just above freezing degrees Fahrenheit in your refrigerator for a couple of weeks. This longer, refrigerated curing process will increase their storability. The quickest way to cure chestnuts is to store them at room temperature for a few days; however, room temperature conditions will also dehydrate the chestnuts and so they will need to be consumed in a timely manner.
When selecting cured chestnuts at the store or market, consumers should inspect them carefully for quality just you would inspect a banana or pear. A ripe chestnut should have a slight give when squeezed, indicating they have been properly cured. A rock hard chestnut may require more curing time. A chestnut shell with a great deal of give indicates it is past its prime and has become dehydrated or has internal disorder.
Lastly, when purchasing chestnuts, be sure the store or market is storing them in a chilled environment for maximum quality.
When you get your chestnuts home, keep them cold but do not let them freeze Due to their sugar content, chestnuts do not freeze until 28 F or below. Store them in the produce compartment of your refrigerator where well-cured chestnuts can last for a few weeks. Ideally, place them in a plastic bag with holes made with a fork or knife to help regulate the moisture levels.
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