Interesting facts about chestnut.

\ In Geneva, for 2 centuries, there has been a tradition to declare the onset of spring by a special decree when the first leaf blooms on the "official chestnut" growing under the windows of the cantonal government building. According to statistics, most often spring was announced in March, although often earlier, and in 2002 the chestnut blossomed on December 29. The most paradoxical year was 2006: first, spring was announced in March, and then again in October, as the tree suddenly bloomed again.

In 1969, the chestnut became the emblem of Kiev - due to the fact that it was pleasant to look at, and its leaves and flower had a well-ordered shape. The oldest and thickest tree in the world grows in Sicily. Chestnut is recorded in the Guinness Book with a trunk circumference of 57.9 m and its age is from 2000 to 4000 years. Chestnut is the only nut with vitamin C. Chestnuts are the only low-calorie nut: 1 gram of fat and 70 kcal per 30 grams of baked or dried chestnuts. Spiders never weave webs in chestnut tree buildings. This is why so many European castles were built using chestnut beams. As with popcorn, the inside of the chestnut shell contains moisture. When it heats up, this moisture can forcefully break the shell (which happens with the characteristic sound), so you always need to cut the chestnut shell to allow steam to enter, otherwise a small explosion will occur. Chestnut nuts are rich in carbohydrates and more closely resemble potatoes than other nuts.

Due to their high starch content, chestnuts are ideal for grinding into a nutritious flour. Not all chestnuts are edible. Chestnut trees live 500 years or longer. They have existed since prehistoric times. By 378 BC the Romans actively cultivated chestnuts and ground the nuts into flour for baking bread. Chestnuts have been called "tree rice" since their nutritional properties are extremely similar to brown rice. The Chinese eat 40% of all chestnuts in the world.

They bake them in hot sand, stew and cook them in soups. In France, at Christmas and New Years, a special treat is served - candied chestnuts, which are called marron glace. If we are used to cooking Easter cakes and painted chicken eggs, the Corsicans consecrate chestnuts in the church. In folk medicine, a decoction of dry chestnuts is used to treat colds, diarrhea and as a diuretic for edema. The nuts are poured with water in a ratio of 1:10 and boiled for half an hour, the liquid is allowed to cool and filtered. Take 2 tbsp. spoons 3-5 times a day