Chinese Chestnut

Castanea mollissima 'Qing'

tree

Chinese chestnut (Castanea mollissima) is the chestnut to grow in North America, a broad, round-crowned tree to about 40 ft that resists the chestnut blight which destroyed the native American chestnut. In late summer it drops spiny green burs, each holding one to three glossy, sweet, starchy nuts that are roasted, boiled, or milled into flour. Chinese chestnuts are self-sterile, so two or more trees or seedlings are needed within about 200 ft for cross-pollination. Grafted cultivars bear sooner and give larger, better nuts than seedlings.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Clover: A nitrogen-fixing groundcover that suits the acidic orchard floor
• Comfrey: Deep roots gather nutrients and feed a mulch ring under the tree
• Yarrow: Brings in beneficial insects and pollinators

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Chestnut weevil →

  Grubs develop inside the nuts; gather and process or refrigerate nuts quickly, and a hot-water or cold treatment kills larvae before storage

• Asian chestnut gall wasp →

  Forms galls that sap vigor; plant less-susceptible cultivars and prune out and destroy galled twigs in spring

• Chestnut blight →

  Plant resistant Chinese chestnut rather than American chestnut, and remove any sunken, cracked cankers promptly

🌾 Harvest & storage

Chestnuts ripen in fall when the burs split and the nuts drop. Gather them daily wearing thick gloves against the spines, and beat the wildlife to them. Unlike most nuts, fresh chestnuts are moist and perishable: refrigerate or cure them at cool temperatures, and do not let them dry out or mold. A short curing of about a week sweetens the starch into sugar. Store cured nuts cold and use within a few weeks, or peel and freeze.

🥗 Nutrition & benefits

Chestnuts are unusual among nuts - low in fat and high in starch, more like a grain, with a sweet, mealy texture when roasted or boiled, and they can be milled into a gluten-free flour. They are a traditional cold-weather food. The tree is also a handsome, spreading shade tree and a heavy producer once established, feeding both the household and local wildlife.