Chinese chestnut (Castanea mollissima)

One of the plant species we plan on planting this year on 'The Lab' - Chinese chestnut (Castanea mollissima)



Looking for info on Stratification, Scarification, Seed saving & Germination.

Please post any information or resourses you would care to contribute to the following thread - Chestnuts

I posted on the other thread as well.

In my experience, the squirrels are excellent at planting Chinese Chestnut.

Here is an interesting article on germinating Chinese Chestnuts from seed: http://www.acffarms.org/papers/Growing%20Chestnut%20from%20Seed%20-%20Long%20Instructions.pdf.

I hope this is useful for you.

The flour made from Chinese Chestnuts is very tasty to me. I ate a lot of baked goods made from it in Taiwan one year. The locals also ate them whole roasted. I'll be interested in the results of this one.

Bill Erickson wrote:The flour made from Chinese Chestnuts is very tasty to me. I ate a lot of baked goods made from it in Taiwan one year. The locals also ate them whole roasted. I'll be interested in the results of this one.

Question?
With no gluten, is it more like cornbread or more like wheat-based bread?
I am going to assume it is more like cornbread if so what type of protein do you use?

S Bengi wrote:

Bill Erickson wrote:The flour made from Chinese Chestnuts is very tasty to me. I ate a lot of baked goods made from it in Taiwan one year. The locals also ate them whole roasted. I'll be interested in the results of this one.

Question?
With no gluten, is it more like cornbread or more like wheat-based bread?
I am going to assume it is more like cornbread if so what type of protein do you use?

I honestly couldn't tell you. The stuff I ate primarily started out as a batter, so who knows what stuff went into it. All I know, the stuff I ate was tasty and I went back for fourths, or stopped at four different places to get stuff - it was good.

It reminds me a bit of potato but a hint sweeter

What are you planning on planting under/with it, Philip?