The sweet Chestnut (Castanea sativa) is a species of the Beech family. The natural range of this species is the Mediterranean region. Today it is also cultivated in other countries of the world. The largest harvest of edible chestnuts is obtained annually in China. The fruits of the edible Chestnut — chestnuts — are baked and used for food. In several European countries, such as France, fried chestnuts are a traditional Christmas treat. These trees are also used to obtain wood.

   Edible Chestnut is a large tree that grows up to 35 m high, with a wide crown. It is distinguished by an original and exotic appearance – the trunk is covered with deep cracked gray bark, the branching is thick, and ball-shaped, and the leaves are serrated, which beautifully change their color in autumn. Flowers are aromatic and bloom in July. Fruits are edible, trihedral, and flat in places of contact, 3 of them are enclosed in a prickly shell.

   Fresh, roasted, and cooked chestnuts are used for food in Mediterranean countries, especially in Spain, Turkey, and Corsica. Chestnut is a nut that, unlike other nuts, contains much less oil, and instead contains about 40-50% water, the same amount of carbohydrates, and a little protein. Even before potatoes were actively used in the European menu, chestnuts were one of the main sources of carbohydrates because they contain twice as much starch.

   Chestnut wood is hard with a brown core, high-quality for furniture upholstery and the manufacture of musical instruments.

   Chestnut will love a sunny location and leeward. The land should be rich in nutrients, preferably clayey, and slightly acidic.