So we spent the morning picking chestnuts. We harvested a lot of nuts and then we sat down to remove the husks. Inside are these really attractive looking nuts. Naomi gave Nicole a call and she remembered the husks being brown before being roasted. Interesting. We stopped removing the husks until we could figure out a little more about the whole process, but I did think that in the meantime I would roast the ones we have. Apparently 15-20 minutes in the oven is all it takes at 400 degrees farenheit. I had to put a little slit in on the rounded side to prevent them from exploding. I tried a raw nut and the first bite was pretty tastles, the second bite was horrible - perhaps I picked them too soon? Oh well, let the roasting continue. As it turns out, they didn’t explode, but they squirted all over the oven. I opened a warm nut and found the inside to look just like that of a baked potato. It tasted like a baked potato too. The second bite, again was just horrible, I had to remove the contents from my mouth. Perhaps they sweeten up a little when they’re full ripened.
People seemed to really enjoy these chestnuts from what I could read on the internet, but that wasn’t my experience. Strange. It turns out that these are infact poisonous chestnuts, horse chestnuts to be exact. Here is the description from a web site:
HIGHLY TOXIC, MAY BE FATAL IF EATEN!
Poisonous Part: Seeds and tea made from leaves and sprouts.
Symptoms: Muscle weakness and paralysis, dilated pupils, vomiting, diarrhea, depression, paralysis, and stupor.
Toxic Principle: Glycoside aesculin, saponin aescin, possibly alkaloids.
Here’s how the whole miracle unfolded. I had a few pieces of the chestnuts, while no one else had had any of it - the girls were taking a nap during the roasting process. We were going to Linda and Jan’s house for the evening along with Mike and Eileen. We get talking about what we had done this weekend and I mentioned the chestnuts wondering if anyone knew how to raost them or when to pick them. Linda had cookbook detailing how chestnuts are roasted, but she also pulled out some tree/plant identification books so we could be sure of what the tree was. I plop open this book on a page with the horse chestnut and it looks exactly like the nuts we just picked. The picture has a skull and crossbones next to it, this couldn’t be good - it turns out it’s highly toxic. I thank God for taking care of us, I suffered no ill effects and that we were blessed to know that they’re toxic before we took this little venture any further. We were not going to be able to make it to Linda and Jan because Naomi so sick with a bug that had been going around. That was the last chestnut we pick from this tree. No wonder the squirrels don’t want the nuts, those that did are all dead.