Sweet Chestnut

This genus includes about 12 species of deciduous trees and shrubs from warm temperate parts of the northern hemisphere. Castanea sativa has been planted since Roman times. Cultivars vary in flavor, keeping qualities and ease of peeling. Culpeper wrote in The English Physician Enlarged (1653) that chestnuts "provoke lust exceedingly" and are "an admirable remedy for the cough and spitting of blood." Leaves of American Chestnut (C. dentata) are also used to relieve coughs. The genus is named after Castania in Greece, which was renowned for its chestnuts.

Deciduous tree with spirally furrowed bark, and oblong-lanceolate, toothed leaves, to 24cm (10in) long. Tiny, yellow-green, musky-smelling flowers appear in summer, followed by prickly fruits, containing 1-3 brown nuts.

Common Name:	Sweet Chestnut
Other Names:	Spanish Chestnut
Botanical Name:	Castanea sativa
Genus:	Castanea
Family:	Fagaceae
Native Location:	S Europe, N Africa, SW Asia; widely naturalized.
Cultivation:	Deep, well-drained, neutral to slightly acidic soil in sun or partial shade.
Propagation:	By seed sown in autumn; by budding in summer; by grafting in late winter.
Harvest:	Leaves are gathered in summer and dried for infusions and liquid extracts. Seeds are collected in autumn and cooked before use.
Variations:	Albomarginata syn. Argentomarginata Has white margined leaves. Marron de Lyon Produces fruits with a single kernel, preferred for commercial use.
Height:	30m (100ft)
Width:	15m (50ft)
Hardiness:	Z6-8
Parts Used:	Leaves, seeds
Properties:	An astringent herb that controls coughing and has anti-rheumatic effects.
Medicinal Uses:	Internally for paroxysmal coughs, whooping cough, excess mucus, diarrhea, and rheumatism (leaves). Externally as a gargle for pharyngitis (leaves).
Culinary Uses:	Chestnuts are used in sauces, soups, stuffings, and desserts, and eaten roasted or boiled as a snack or vegetable. They are also puréed (purée de marrons), crystalized (marrons glacés), ground into flower (farine de châtaigne) for breads and cakes (castagnaccio). Leaves are used to wrap cheeses in France. Chestnut honey is popular in Italy.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pps. 157-158