planting chinese chestnut trees from seed Chinese Chestnut Tree Seeds

planting chinese chestnut trees from seed Chinese Chestnut Tree SeedsThe blight survivor. The tree that kept the chestnut alive. Castanea mollissima, the Chinese Chestnut, is the species that saved the chestnut from complete extinction in North America, carrying the blight resistance that the American Chestnut lacked and producing the genetics that made every blight resistant hybrid possible. In its own right it is an excellent nut producing tree, bearing large, sweet chestnuts in spiny husks every fall that are edible

The blight survivor. The tree that kept the chestnut alive.

Castanea mollissima, the Chinese Chestnut, is the species that saved the chestnut from complete extinction in North America, carrying the blight resistance that the American Chestnut lacked and producing the genetics that made every blight-resistant hybrid possible. In its own right it is an excellent nut-producing tree, bearing large, sweet chestnuts in spiny husks every fall that are edible fresh, roasted, or preserved, and developing into a beautiful, wide-spreading shade tree with attractive dark green foliage and creamy white flower spikes in early summer. It is the foundation species for Dunstan Chestnut and numerous other blight-resistant hybrids, and growing it directly from seed remains one of the most reliable ways to establish productive chestnut trees. If you are looking to buy Chinese Chestnut seeds or grow blight-resistant chestnut from seed, this is the species that the restoration of chestnut to the American forest is built on.

• The blight-resistant species that provided the disease resistance essential for all blight-resistant chestnut hybrids
• Produces large, sweet, edible nuts in fall, excellent fresh, roasted, or used in cooking
• Wide-spreading shade tree with attractive dark green foliage and early summer flower spikes
• One of the most reliable and productive nut trees for home orchards across a wide range of climates
• Begins producing nuts in 3 to 5 years from seed, faster than most large nut trees

Things you probably did not know about the Chinese Chestnut

It has been cultivated in China for over 6,000 years. Chinese Chestnut cultivation is documented in Chinese agricultural texts dating back to the Zhou Dynasty and the tree appears in Chinese botanical literature throughout recorded history as a major food and timber crop. The diversity of Chinese Chestnut varieties developed through millennia of Chinese cultivation is extensive, with hundreds of regional selections for nut size, flavor, shell thickness, and ripening date.

The flowers smell intensely unpleasant but are critically important to pollinators. Chestnut flowers, like those of many trees in the beech family, produce a catkin-based bloom with a strong, musty fragrance that some describe as unpleasant. Despite this, the flowers are intensely attractive to native bees, wasps, and beetles that are critical pollinators. The smell that deters humans is precisely the signal that the pollinator species are responding to.

Cross-pollination between two different chestnut trees dramatically increases nut production. Like most chestnuts, Chinese Chestnut produces better and more reliable nut crops when cross-pollinated with a different individual. A single isolated tree may produce some nuts but two or more trees of different genetic origins consistently outperform isolated trees by a significant margin. Seed-grown trees, each being genetically unique, cross-pollinate freely with any other chestnut.

The nuts can be ground into flour as a gluten-free grain substitute. Chestnut flour produced from dried, ground Chinese Chestnut has been used in cooking across Europe and Asia for centuries. It is naturally sweet, gluten-free, and has a distinctive flavor that works well in cakes, pasta, and porridge. Traditional Italian preparations including castagnaccio, a dense chestnut flour cake, and French châtaigne crepes are made exclusively from chestnut flour. The low-fat, high-carbohydrate profile makes chestnut flour nutritionally different from other nut flours.

Growing Details

• Botanical Name: Castanea mollissima
• Stratification: Required, 60 to 90 days cold moist stratification, recalcitrant seed, keep moist
• USDA Zones: 4 to 8
• Soil: Well-drained, slightly acidic, avoid compacted or waterlogged conditions
• Light: Full sun
• Height: 40 to 60 feet
• Spread: 40 to 60 feet
• Growth Rate: Moderate to fast, 2 to 3 feet per year

Plant two or more for cross-pollination and maximum nut production. In five years you will have chestnuts. In twenty years you will have shade and chestnuts.