Chestnuts: Autumn’s versatile gift from decor to dinner
Autumn is the time when chestnuts drop to the ground, awaiting their second life in our homes. For years, these small, brown spheres have inspired not only various decorations but also have many practical uses.
When autumn begins, chestnuts appear in parks and forests, becoming excellent materials for home arrangements. Children love to make small figures out of them, as well as various mosaics. All you need are a few chestnuts, matches, and a piece of fabric to create your own unique decorations. For adults, they can be used to create elegant table compositions that add charm to the interior.
Chestnuts as a spider repellent
However, not everyone knows that chestnuts can also be useful for practical purposes. According to some reports, spiders are not fond of their smell, making them a natural insect repellent.
What should you do? Place a few chestnuts on windowsills, by doors, and in other places where spiders might enter the house. It's important that the chestnuts be slightly cut – this way, they will release the characteristic smell that deters spiders.
What's more, chestnuts can be used not only as protection against spiders but also as a charming decorative element. Combined with other natural materials, they harmonise perfectly with the aesthetics of rustic or Scandinavian interior styles.
How to prepare edible chestnuts?
Edible chestnuts are highly appreciated in Western Europe. They are used to prepare soups, poultry stuffings, or as an ingredient in cakes and desserts. They are rich in fibre, which regulates intestinal peristalsis, and minerals, especially potassium, which supports metabolism.
When buying edible chestnuts, pay attention to their skin, which should be shiny and free of discolourations or holes. Before baking, each chestnut should be cut into a cross and baked for 15-20 minutes at 200°C. After baking, peel them and eat while still warm.
Chestnuts can be boiled, peeled, cooled, ground, and mixed with butter, yolks, cream, and spices. The resulting mixture can be used to stuff turkey, goose, or chicken and then baked.
