The American Chestnut, once an important feature on the American landscape, is now little more than a memory and the subject of a popular holiday tune. In 1904 a blight was brought to the American Chestnut trees, perhaps by an imported Chinese Chestnut, and has since nearly wiped out this species. Chestnuts were once so plentiful that they were a staple, especially in the diets of those who weren’t wealthy. They provided protein, satisfied a sweet tooth, and were even ground into flour at a time when wheat flour was too expensive for the common person.

Today most Chestnut trees in Indiana are Chinese Chestnuts. The fruit is one of the most contrasting packages found in nature. The nut is covered with a spiny husk so sharp that it’s painful to hold in an ungloved hand. But it has a velvety-soft lining, in which lies the “chestnut”. When the nuts are ripe they fall to the ground and out of their husks. The nuts can be picked off the ground and kept in the refrigerator for a couple of weeks.

When you are ready to roast the chestnuts, cut an “X” or a cross in the outer shell of the nut. Then roast them either over an open fire with a special roasting pain, in a hot (400 degree) oven, or over hot coals until they start to brown and the shells turn back. Then peel and enjoy them while they’re hot! They have a nutty, yet sweet taste.

We were introduced to a chestnut recipe by a friend whose family is from Germany. She says no holiday meal is complete in their home without this delicious chestnut dish. We served it last year as an appetizer. The smell of chestnuts simmering on the stove while the meal is being prepared is still a holiday tradition for many folks.

Chestnut Recipe: Roast chestnuts and peel. Put the peeled nuts in a saucepan and cover with chicken broth. Add one cup of brown sugar and one stick of butter. Simmer about three hours, or until the sauce is reduced and chestnuts are tender.