Chestnut Maraval - Castanea sativa

The Chestnut Tree or Castanea 'Maraval' is a majestic tree, of great size. This creation from INRA is the result of natural hybridisation between a European chestnut tree (Castanea sativa) and a Japanese chestnut tree (Castanea crenata), which gives it a root system adapted to moderately deep soils, abundant fruiting and very good resistance to diseases and insects attacks. The flowering in early summer, nectar-producing, is followed by the formation of large-sized chestnuts, with a shiny mahogany colour, and a sweet flesh. They are harvested in September and keep well. Chestnuts, considered a starchy food, can be used in many culinary ways. This 'Maraval' variety will enjouy southwestern regions without exceeding an altitude of 250 to 300 m (820 to 984ft). It is a tree that prefers acidic (non-calcareous) and well-drained soil.

Originally from the Caucasus and introduced to Western Europe by the Romans, the Chestnut tree is very present in the southern, southwestern regions, and in Corsica. Despite its good hardiness, it can be sensitive to late frosts that hinder the proper development of buds that bloom too early in spring. This tree belongs to the Fagaceae family. It can reach a height of 20 to 30 metres (66 to 98 feet) with a lifespan that can exceed 1000 years. Its lanceolate and dentate leaves, 15 to 25 cm (6 to 10in) long, are dark green and shiny on the upper side and dull green on the underside, revealing prominent veins. The foliage takes on autumnal shades ranging from yellow to reddish-brown before falling off. The Chestnut tree is a monoecious tree, flowering occurs in June-July, with female flowers grouped in cups and male flowers grouped in long cylindrical catkins of golden yellow colour. Fertilisation is carried out by wind and insects, especially bees that collect nectar. Then, the fruits are formed, inserted in pairs or triplets in a spiky burr, and reach maturity in September-October. The fruits, 2 to 3 cm (1in) in diameter, are commonly called chestnuts. They should not be confused with the fruits of the Horse Chestnut (Aesculus hippocastanum) which are not edible. A mature Chestnut tree produces 70 kg to 100 kg of chestnuts per year. When ripe, the fruits fall to the ground, making harvesting easier. To remove the chestnuts from their burr, it is preferable to wear protective gloves. The chestnut tree belongs to the category of nuts or shell fruits like almonds, hazelnuts, walnuts, and pecans.

The 'Maraval' Chestnut is a variety of medium vigour, semi-early to semi-late and quickly bears fruit (3 to 4 years). This variety is self-fertile, but the presence of other chestnut trees allows cross-pollination and thus increases the yield. In September, it produces mahogany-coloured chestnuts, of large size (20 to 25 grams), with a triangular to triangular-elliptical shape, a floury and sweet flesh, and a woody flavour. They are usually cooked and very easy to peel. To store them, they are kept in a dry and well-ventilated place. Chestnuts are high in calories, rich in carbohydrates, vitamin B, and dietary fibre, with the particularity of containing gluten-free proteins. For a shared pleasure by the fireplace, they can be consumed roasted in a perforated pan. Cooked, they can be enjoyed plain, in soups, and veloutés. In sweet dishes, they are used to make chestnut cream or candied chestnuts. As chestnut jam, they are ideal for spreading on a crepe or sweetening a yogurt. Blanched, candied, or braised, the well-peeled flesh pleasantly accompanies savoury dishes. When combined with wheat flour, chestnut flour can be used to make bread or cakes, and with rice or corn flour, a gluten-free dough can be enjoyed.

The Castanea sativa 'Maraval' is a tree with large habit, to be reserved for spacious gardens, large orchards, or parks. The flowering of the chestnut tree is highly appreciated by bees to produce honey rich in vitamins B and C, minerals, and trace elements (iron, potassium, magnesium, etc.). Laden with tannins, this honey does not crystallize because it is low in acidity.