Treasured Tree

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This is dedicated to a once well-known tree with delicious fruit that had lost its fame. Well, it’s time for a grand comeback! (Ingredient Special on Chestnuts).

Let’s go back to about 120 years ago. Great parts of the Northern hemisphere were still largely covered by majestic trees. Among those tree were some that had a special splendor. They towered above the common forest, their large fingered leaves shading the lower regions of the lush green realms. Magnificent clusters of flowers rose like feathered sculptures in late spring – attracting a whole host of buzzing creatures – and in autumn, the load of fluffy pods burst open, covering the ground below with sweet, nutty fruits. The animals of the forest loved them. And as for the human population at that time, these polished brown treasures inspired a variety of dishes and a culture of coziness by the fire, with a delicious roasted aroma in the air.

Then, within the juvenile phase of one of these trees, everything changed. A fungal disease wiped out the wealth, leaving deep scars across vast landscapes and devastated ecosystems.

For a long time after that, the chestnut trees had lost their magnificence and meaning in our food culture. Now, they are coming back. As it turns out, they are not only very nutritious – who would expect content of Vitamin C and antioxidants in something that looks like a nut? – but the trees are also extremely resilient when it comes to unreliable weather patterns.

Plus, of course, they really are delicious, and amazingly versatile as an ingredient. The fruit from the cousin of oaks and beeches – not closely related to the horse chestnut, by the way – is finding its way back into dishes, stomachs and hearts all across the planet.

I came across the chestnut out of pure curiosity. On a trip through France, I had noticed quite a lot of dishes and products that contained chestnuts, so when I saw those slightly shriveled looking, beige fruits in their jar one day on the shelf, I thought: “Can’t be that hard. Let’s go and explore.” And that was it. Nowadays, it’s like: “Darling, we are running out of pre-cooked chestnuts. Make sure to put them on the shopping list.”

All in all, they are definitely a treasure worth enriching and sharing, I’d say.

Go Chestnut!

Side Notes:

  • Of course, there is a recipe to accompany this Ingredient Special [‘Treasure Chest Pasta’]. It’s a very simple take on this delicious ‘un-nut’, just to show you what is possible. Also, on the [InfoByteSized] page, there are some links to additional info sources. Such as some projects that are trying to reestablish the chestnut in various regions.
  • Yes, I like to use chestnuts in cooking and baking. There are already some examples, like [Mushroom in Pyjamas], [King of Spears] (sauce and soup with asparagus), [Soup Waltz] (soup with king oyster mushrooms, inspired by a Viennese specialty), [Pasta con Mezzo Balcone] (herbal pasta), [Sammy Fredo] (basil dessert), [Lucky Bowl], [Pearful, but Hearty] (hearty pear cake), [Fellow Coot Soup], [Nick’s Cookie Dream – Take 5]. And even more are on the way.
  • Like already mentioned, chestnuts – or ‘Maroni’, as they are called in Italy – are not actually tree nuts, since they are related to oaks and beeches. But they contain something like a natural gum – which is an excellent proposition for using them in cooking and baking. But, on the downside, there have been cases reported where people who are heavily allergic to latex – like, they cannot even eat bananas and such – showed allergic reactions to chestnuts. So, like I always say: Find out what is best for you! If you are not sure, discuss your optimal nutrition with your doctor and a (certified) nutritionist.