Chestnut

ChestnutHazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It is also known as cobnut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 millimetres (0.59–0.98 in) long and 10–15 millimetres (0.39–0.59 in) in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Hazelnuts are also used for livestock feed, as are chestnuts and acorns. The seed has a thin, dark brown skin, which is sometimes removed before cooking.

Chestnuts produce a better crop when subjected to chill temperatures during the dormant period. Frosts and snowfalls are beneficial rather than harmful to the trees. The dormant plant is very cold-hardy in Britain. Chestnut is hardy to zone 5, which is 22 °C (39.6 °F) lower in average minimal temperature than London in zone 9. But the young growth in spring, even on mature plants, is frost-tender; bud-burst is later than most other fruit trees, so late frosts can be damaging to young buds.

Trees can be found at altitudes between 200 and 1000 metres above sea level; some mention between 300 and 750 m altitude, while the famous Chestnut Tree of One Hundred Horses on Mount Etna stands at 1200 metres.). They can tolerate maritime exposure, although growth is reduced. (Source: Wikipedia)

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