Plants Pacific Northwest

Castanea Mollissima - Chinese Chestnut

Note: These plants can be dangerous if improperly used. The author, and/or ernestartist.org assume no liability for experimentation of use.

Plate 117 Plate 118

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Castanea Mollissima: Chinese Chestnut.

Chinese chestnut reaches a height and of spread 30 to 40 feet in a sunny exposure and a well drained soil. The tree is not tolerant of pruning and is hard to transplant. The chief ornamental feature is yellowish white catkins present in early summer. The odor given off by the flowers may be considered offensive to some people. The nuts are edible but not as sweet as the American chestnut. Two cultivars are needed for cross pollination and nut production. In cold climates the growing season may not be long enough for the nuts to mature.

Uses: The bark, leaves, wood and seed husks all contain tannin. Wood - hard, strong, light. Used for fence posts etc. Coppiced for fuel.

Seed - raw or cooked. Eaten raw, there is a distinct astringency, especially if the fleshy inner skin beneath the outer shell of the seed is not removed. When cooked, however, and especially when baked, the seed becomes much sweeter and has a floury texture. It then makes an excellent food and can be used as a staple food in much the same way as potatoes or cereals. The skin (or pellicle) of the seed is easily peeled before cooking rather than after cooking. The seed is low in fats and oils but high in carbohydrates.