European Chestnut, Spanish Chestnut Castanea sativa

Detailed Listing For
Botanical Name:

Castanea sativa







Common Name:

European Chestnut, Spanish Chestnut

90 feet
Minimum Hardiness Zone:
Recalcitrant seeds need refrigeration. Since shipping times are out of our control, we are not liable for seed condition upon arrival.

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  • Castanea sativa

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Growing Info, follow in order:
Scarification: Soak in water, let stand in water for 24 hours.
Stratification: cold stratify for 60 days.
Germination: sow 1-2" deep, tamp the soil, mulch the seed bed.
In a Nutshell:
* Named after Felix Gillet, the French born nurserymen that founded Barren Hill Nursery in California (1869) more...
* This variety ripens about 3 weeks after the Colossal variety and is a later ripening variety. more...
* Larger dark brown, sweet nut that peels very well. more...
* Vigorous grower, wood may not be the strongest. more...
* The seed can be eaten raw or cooked. A somewhat astringent taste raw, it improves considerably when cooked and is delicious baked with a floury texture and a flavour rather like sweet potatoes. The seed is rich in carbohydrates, it can be dried, then ground and used as a flour in breads, puddings, as a thickener in soups etc. The roasted seed can be used as a coffee substitute. A sugar can be extracted from the seed. more...