Page 181 - The Forager’s Guide to Wild Foods

Chestnut (American), Castanea

dentata (FAGACEAE)

AMERICAN CHESTNUT once dominated the hardwood
forests of eastern North America. Today, you’ll often see
small multi-stemmed sprouts grow from the stumps of
Choess, CC-BY-SA-3.0
dead trees, reaching no more than 15 ft. (4.5m).
FLOWER AND FRUIT: Male catkins are yellowish and
4-8 inches (10-20cm) long. Smaller females produce
clusters of nuts encased in spiny green burr-like husks.
Each husk is 2-3 inches (5-7.5cm) across, while the 1-3
nuts within are each 0.75 inches (2cm) long with flat-
tened sides and glossy brown shells. Between Septem- Matt Lavin, CC-BY-SA-2.0 Nicholas A. Tonelli, CC BY 2.0
ber and October, the fruits drop from the tree.
after the husks have been split open by the first frost.
LEAF: Yellow-green leaves are alternate and 6 inches
Use a mesh bag to store them in a dry place.
(15cm) long. Blades are oblong to elliptical with smooth
ROASTED CHESTNUTS: Soak chestnuts in water for
hairless surfaces and coarsely toothed edges.
30 min. With a knife, score the flat side of the chest-
EDIBLE PARTS: nut nut with an x-pattern. Arrange chestnuts in a cast-
KEY MEDICINAL USES: This plant is an astringent. iron pan with the x-pattern facing up. Place pan over
HOW TO HARVEST AND EAT: Raw chestnuts, while ed- the coals and cook for 10-15 min., stirring occasion-
ible, are bitter and difficult to peel. The flesh becomes ally. Remove from fire. When cool enough to handle,
soft and sweet after the nuts have been boiled, steamed, peel, and enjoy.
or roasted. Chestnuts can also be dried, pounded into POISONOUS LOOK-ALIKES: Horse Chestnut, Aescu-
flour, or ground into a coffee substitute. Gather the nuts lus hippocastanum

Chinquapin (American),
Castanea pumila (FAGACEAE)

AMERICAN CHINQUAPIN or Dwarf Chestnut is a de-
ciduous multi-stemmed tree that can grow 10-30 ft. (3-
9m) high, preferring dry acidic soils. Its reddish twigs
are densely hairy when young. As the tree matures, its
bark becomes light brown and furrowed.
FLOWER AND FRUIT: In May-July, pale yellow catkins
are borne in clusters. In fall, bristly greenish-brown
husks, about 1.5 inches (3.5cm) wide, encase single,
shiny brown nuts. Unlike American chestnuts, chinqua-
pin nuts are not flattened. They have broad bases and Summit Metro Parks, CC-BY-4.0
narrow tips.
make confections. Gather the nuts after the husks
LEAF: Yellow-green foliage is simple and alternate with have been split open by the first frost.
coarsely toothed edges. Measuring 3-5 inches (8-13cm)
PUMPKIN WITH CHINQUAPIN: Ingredients: 1.75 lb.
long, the blades are lanceolate to oblong.
(800g) Hokkaido pumpkin or any squash (minced),
EDIBLE PARTS: nut salt, 9 oz. (255g) chinquapin (cooked and peeled), 2-3
KEY MEDICINAL USES: This plant is an astringent and onions (chopped), 3 sprigs thyme, 4 tbsp. oil, pepper,
febrifuge. nutmeg. Boil pumpkin for 5 min. in salted water. Drain
HOW TO HARVEST AND EAT: Chinquapin flesh be- well. In a large pan, fry onions until translucent. Add
comes fluffy and sweet after the nuts have been boiled, pumpkin, cooked chinquapin, thyme, and cook for 10-
steamed, or roasted. They can be enjoyed as a snack, 15 min. Season with salt, pepper, and nutmeg.
cooked in stuffings and soups, pounded into flour, POISONOUS LOOK-ALIKES: Horse Chestnut, Aesculus
ground into a coffee substitute, or dipped in syrups to hippocastanum
180