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The History of Chestnut (Marrons)

Latin Castanea saliva is the European or domestic chestnut (marron). Chestnut fossils were found inthe Mediterranean area and their age is estimated of around. 8 million years. Among other fossils,there is preserved specimen found in France in Ardeche region by the end of 3rd century and it is keptin the palantological museum Voulte. The Chestnut has been used as a food already in Mesolithic(10000 years ago). Much later than 6th century B.C. first culture of using and cultivating of chestnuts

begins.

Biology and spreading of domestic chestnut

There are about ten breeds of chestnuts and it is spread on mild areas of the Northern hemisphere(south-eastern part of North America, southern Europe, north-western Africa as well as western andeastern Asia). The European chestnut is mostly spread in the Mediterranean area, and it coverssomewhere between 1 4 % including forests and plantations. In Croatia, the chestnut is mostlyspread on slopes of Uka Mountain above Lovran, Opatija and Moscenika Draga, in the eastern partof Istria and on island Krk. It develops mainly in moderately humid and sunny environment, whereclimate is mild with long, warm autumns and without frost during the spring. Chestnut trees thrive onacidic soils (between 4-5 ph).

Chestnut belongs to the Fagaceae family, but is the only one eatable and contains a high level ofnutrients.

During Roman Empire, Caesar used to burn away chestnut forests in his campaigns in order todestroy source of food for the domicile population.

Beside European chestnut, there are other kinds such but they are not very spread and not very bigtrees. Their fruits are smaller and grow only one by one (European chestnut fruit grows 2 or moretogether).

The tree of the European chestnut is very pretty and it grows up to 30 meters high. Pectoral diameterreaches up to 1 meter, sometimes even more. In the youth age it has smooth cortex which becomesthicker and cracked with age, and the tree spins. Chestnut tree may live over 500 years. Even trees

old over 1000 years have been found.

There are many different types of the chestnut, varying in shape and color of fruit. One of them isLovrans marun which is appreciated for high quality of its fruit. The word marron usually signifiesbig, improved sort of domestic chestnut by inoculation, while in Italy the word marron signifies aspecial sort of chestnut with high quality fruits.

The chestnut tree (Castanae lignum)

The chestnut tree contains 10 % of tannin and it is moderately hard, it has a fine color and as such itis used in joinery, architecture and wood industry. Furniture, parquet, wood strip flooring and wallcladding, barrels, balks, vineyard pickets, decorative items and music instruments are made ofchestnut wood. Technically unusable wood is used as firewood.

Chestnut leaf (Castanae folium)

Chestnut leaf contains 95 % of tannin, vitamin K, essential resins and other substances. It is widelyused especially for making tea and therapeutic syrups. Boiled dried leaves with added citric acid are abase for various concoctions one of them is marun tea. By adding ingredients such as Thymusserpyllum thyme very healthy syrup is made which can be used for healing hopping cough, diarrhea,back pain, hard breathing and for detoxicating. Since it contains vitamin K, it helps to stop bleedingbecause it narrows blood vessels.

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Chestnut produce (nuts)

Chestnut tree blooms in June. It has spirituous, aromatic scent attracting insects. Since domesticchestnut blooms later than all other fruit, when bees experience lack of pasture, it is almost the onlysource of nectar at that time and important plant for honey production. Chestnut honey is healthy andgood for digestive and respiratory system. European chestnut varies in shape and quality of nutsregarding of different regions. Domestic chestnut ripens during September until mid October. After

falling on the ground, nuts spoil fast, so it is necessary to pick them up daily. Nuts can be preserved ina freezer up to 1 year. Its aroma improves flavor of many dishes.

Edibility: The chestnut is not too rich in calories as other dry fruits. Oil quantity is low (1,8 - 2%) andcalories are double less than in walnuts.

The Chestnut is easily digestible and healthy which is known for long time in the native medicine andrecently in the pharmacology. Because of its fats low level it is recommended in weight-loss diets, andbecause of its edibility and energy value it is recommended in diet-therapies for certain diseases. It isan excellent source of energy and helps in strengthening of immune system. Chestnut is also efficientin healing anemia condition (lack of iron in blood), chronic rheumatic diseases, skin diseases, boweldiseases and hemorrhoids. Especially known and valuable are preparations (active substance betaescin) made for helping with problems of blood circulation, varicose veins and swell legs.

Pharmacology also uses chestnut oils as substance for making various medicaments.

Structure of chestnut nut

Laboratory analyses for chestnut fruit (based on 100 grams of nut)

Energy value..200 kcal

Water....52 %

Protein....4 %

Lipids.................2,5 %

Fats..2 - 4 %

Minerals...530 mg

Magnesium.40 mg

Iron.0,8 2 mg

Vitamin C..3 5 mg

Vitamin B1 0,2 mg

Vitamine B2.0,2 mg

Vitamine B6.0,2 mg

Carbohydrates45 55 %

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Sucrose..approx. 34 %

Tannin..3 %

Use of chestnut

For centuries the chestnut was widely used as simple preparation with milk. In 1882 French explorerClemet Fougier form the Ardeche region, was the first one who made delicious preparation of marronswith chestnut honey, milk and vanilla. This was the revolution of making delicious out of chestnuts.Today we have a dozens of them. One of the most favorable is the marron crme, Biovita, Marondessert, Maron nature, glazed chestnut, bonbons, chocolates and caramels, maron-muss, mashedmarrons, various crmes and cakes. There are also cocktails, liqueurs, syrups, vinegar and beer.

Biovita and Maron dessert are our most appreciated delicious made with milk, vanilla and honey orglucose syrup their biggest fans are young people, sportsmen and children. Maron dessert is alsomade with less sugar for diabetics.

Chestnut cultivation

Intensive industrial production of chestnut specialties starts in 1882.

The most ideal time for planting is autumn but its possible to do it in the spring as well. Everybodycan very simply plant scion in own environment and contribute to next generations.

Example: dig a hole about 40 cm in diameter and about 30 cm deep. Place scion vertically and tie it topicket, bury it with soil and humus and water it during dry days until scion starts absorbing water byitself.

There is no need to sprinkle it with chemicals which is a guarantee for ecologic clean product. Its notunusual that one nicely branched tree gives even up to 300 kg of nuts.

Magazine NATUR& HEILEN No. 10/2006

Mrs. HILDEGARD VON BINDEN is author of text about chestnuts EDELKASTANIEN where sheconsiders chestnuts to be royal and the most precious fruit of Middle Europe. Chestnuts containalmost all kinds of mineral salts, vitamin complexes and purest oils which effect on the human body inthe way of eliminating physical and mental obstructions.

Medical institutions and scientific researches verified vitamin structure, minerals, enzymes and othervital component parts in chestnuts which are of extreme importance for health and therefore chestnutbecame symbol of life!

One sort of chestnut, of higher quality is the marun. Here is the analyses of its components:

Minerals: Chestnuts are very rich in potassium(847,0 mg) beside 10 others organic minerals:

Calcium 50, 0 mg

Magnesium 74, 0 mg

Phosphate 164, 0 mg

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Iron 3, 2 mg

Copper 0, 60 mg

Sodium 11, 0 mg

Manganese 1, 3 mg

Chlorine 18, 0 mg

Zinc 0, 3 mg

Sulfur 126, 0 mg

Vitamins:

Chestnuts are rich in variety of vitamins:

Vitamin A 12,0 mg

Vitamin B1 0, 23 mg

Vitamin B2 0, 4 mg

Vitamin B3 1, 0 mg

Vitamin B5 0, 9 mg

Vitamin C 27, 0 mg

Fat acids:

Chestnuts contain Omega 3 fat acids, Palmithyn acid and 9 more rare sorts of fat acids. It alsocontains organic minerals and high qualitative carbohydrates which have benefit for digestion

Recipes for chestnut-powder:

Chestnut milk: 2 spoons of chestnut-powder melt in little water than add 2 more deciliters of water,stir it well and that drink is chestnut milk. It is very nourishing and is recommended as vitaminrichsupplement in diet for small children and infants, especially in hot summer time.

Chestnut Muesli:minced fresh fruit, dry fruit, seeds and cereal mixed with chestnut powder.

Sauerkraut with chestnuts:Boil sauerkraut with onion, add some white wine, cumin and laurel. At

the end add one chopped apple and roasted chestnuts (on butter and olive oil).