Fresh Chestnuts are available in markets from September to March,
and are most often enjoyed simply boiled on top of the stove or
roasted in the oven or over an open flame. 

When selecting Chestnuts, be sure to choose ones that are plump
and free from blemishes or cracks. 

To prepare them for cooking, first wash the Chestnuts well. Then
make a long slit through the shell on both sides of the nut. There are
two methods you can use to cook the Chestnuts. 


Place chestnuts in a single layer on a baking or cookie sheet; bake
at 300 degrees F. for 1 hour. Cool.


Place Chestnuts in a large saucepan, and cover with water. Bring
water to a boil; reduce heat and simmer 30 minutes. Drain and cool.

After cooking, the outer shell and inner skin should slip off easily. 

Fresh Chestnuts should be stored in a cool, dry place. Shelled nuts
should be placed in a covered container. They can also be stored in
the freezer compartment.

See also:

Nuts & Grains
for recipes
using Chestnuts


Northeren Nut Growers Association
Northern Nut Growers Association

Indigenous Plants
to learn more about the plant itself.