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bluntly
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Where everyday life becomes stories
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Hello and welcome to Unverblümt
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Where everyday life tells stories
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Hello to Sascha
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Hello Sarah
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Well, my dear, how are you?
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It's autumn.
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The autumn?
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Yeah, you're right.
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It seems
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It was autumn.
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The
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Days are getting shorter,
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Temperatures are more pleasant
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And whatever you do
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I have to say the trees are
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colorful.
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Yeah, isn't that nice?
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The whole foliage
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And also the animals, hedgehogs.
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You can see more of them, right?
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Yes, but also more rain. But I don't think it's that bad.
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By the way, do you know that we published the last episode "Umverblüm" on 13.06.2023?
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No, it's been so long?
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Surprisingly, it has 4,600 downloads.
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At least for the fact that it was so long ago. Then I would have said, "Hello again my friends,
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We still exist. We welcome you with a new episode.
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That's right. You kind of evaluated a topic.
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Yes, actually, I had met with a friend a few days ago and I thought,
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You could give her a podcast for fun. So, dear greetings go out to you,
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Tatiana. It's nice. And what did you evaluate? Well, we've got a little bit about the
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I'm talking about autumn and I don't know the exact context anymore. So I think it went like this
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if you were at a team meeting, what you could talk about and then
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I came up with the topic of chestnuts so spontaneously, because on our right side there is a
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Chestnut tree was where beautiful brown chestnuts have been lying on the ground. And after this beautiful
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and excellent conversation she gave me the idea, you could have a podcast
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Doing about it. And what do we do now? Yeah, well, then I guess let's do this
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First, scientifically. I'd love to. Do you like to say something about it? So basically there are two
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Types of chestnuts. Once there are the edible chestnuts, the Castanea sativa, which are edible,
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and the rust chestnuts, the asceulus hypocastanum. Please do not mofft me for the debate,
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I didn't have Latin at school. Yes, but they are often somehow in parks,
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To be found on the road. Yeah, you mean the rust chestnuts? Yeah, this thing, everywhere.
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We also have a few pieces behind the house. Yes, they are always nice to look at
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Really. Yeah, they're old. There aren't that many S-Kastanien trees.
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I don't know if I ever saw a chestnut tree.
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They are also called chestnuts.
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Boah, so once I saw one, because there are also the spikes outside different, much finer.
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That's why I saw them, yes.
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Can you tell me what they look like from the outside? I've never seen this before.
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With the rust chestnut, these pointed thorns are so isolated.
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It looks like a morning star.
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Yes, yes.
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And with the S chestnut, that was a lot more spines, a lot more, and then finer.
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Wait, let me think about it.
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Looks like it's almost so green hair that's so out there and that's
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It's so soft, what's so good about it?
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No, they were a bit more stingy, too.
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But perhaps such a sea urchin would be a good comparison.
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In any case, I will have to look at a picture on Google later.
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I only know what the chestnut itself looks like, but what the shell of it looks like,
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I've actually never dealt with that before.
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And I probably wouldn't recognize a chestnut tree like that if I saw one outside.
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would see.
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Neither do I, no.
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Only on the fruit.
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We had looked at how many varieties there are of chestnuts and that was not so many.
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Yes, in fact, there are only 10 to 13 recognized species worldwide and I will just mention a few, as an example.
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So on the one hand we would have the Castanea sativa, European chestnut, so in Europe and Asia Minor.
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So the variety that is pretty much most common in Europe and is the variety we know here.
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Then we would have the Castanea denata, American chestnut, formerly often in the United States.
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They were found, but due to fungal infestation they no longer exist and they were severely decimated.
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And then there is the Castanea mulissima, which is a Chinese chestnut.
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And then there is the Castanea grenata, the Japanese chestnut.
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And then I would have here the Castanea pumilla and the Castanea henry and these are
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Smaller regional species.
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And yet another fact, in agriculture, hybrids, i.e. crossings of
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European and Asian chestnuts are used because they are more resistant to diseases.
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There's this chestnut bark cancer, I think. That's really interesting. So until
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I had never heard of Datu before.
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No, neither do I.
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No, no.
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Yes, but in agriculture they will probably be fed.
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I strongly believe in animals.
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Yeah, well, the Esskastanie, we're eating a whole bunch of them.
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This is also used for some fillings for some roasts.
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Actually, yes.
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Actually, yes.
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And the normal chestnut, which also has a few uses, but I'll get there later.
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In Germany, I have found out that there are not so many varieties that are grown there.
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Actually only the Kastanea sativa and that comes originally from the Mediterranean.
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In Germany, this is actually so widespread in the southwestern regions.
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So Rhineland-Palatinate, so in the Palatinate Forest, then Baden-Württemberg, for example here
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in the Kaiserstuhlen and in Hesse, where the wine-growing climate is everywhere.
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And stop by climate change, because the tree prefers warmer areas,
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Just like the wine-growing areas.
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Is this a winner from global warming?
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Yes, because it used to be colder,
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The trees did not grow so well.
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In other words, global warming has the advantage of
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The trees can now grow better, even in Germany.
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Exactly. Then with the rust chestnut is the origin.
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The rust chestnut for everyone again is the chestnut,
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Which you can't eat.
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Exactly.
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Originally in the Balkans,
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In Germany it is very popular as an ornamental and avenue tree.
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Almost every city in the park
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or a chestnut tree on playgrounds.
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I've seen them everywhere in my childhood.
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Yeah, me too.
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So I'm not gonna come up with a place now,
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There were no chestnut trees.
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Especially since he played with it as a child.
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You've either thrown things off your head or you've been tinkering with them.
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Yeah, definitely.
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Yes, yes.
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Speaking of which, there is still such a fun fact on the side.
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They're wonderful shots, aren't they?
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Chestnuts. Yes, I say yes.
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But of course, what's even better than throwing chestnuts like that?
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Chestnuts with shell.
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Oh, yeah, they really hurt.
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Yes, children, please don't imitate.
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And beware of falling chestnuts.
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Wear a protective helmet when collecting chestnuts.
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And put on thick gloves when you collect chestnuts.
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That's very dangerous.
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You could also slip and bang your head on a chestnut.
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Imagine that.
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Yes, crop numbers and variety distribution.
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Did you find anything there?
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About cultivation numbers?
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Yeah, actually.
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In Germany there are several
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Hundreds of thousands of hectares of chestnuts
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and, above all, there are these in Rhineland-Palatinate,
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The S-Kastanien.
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In the Palatinate Forest, on the other hand, there are about 3000 hectares of chestnuts.
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However, production is not sufficient for self-sufficiency.
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The chestnuts in our trade come mainly from Italy, France and Spain.
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And in Germany, old regional varieties are cultivated in particular, such as the rock chestnut, which we know more traditionally.
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And then there's a strain called Marsol, which is hybrid and robust.
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Compared to the pest infestation and especially against this chestnut rust disease.
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Chestnut bark cancer.
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Yes, chestnut bark cancer.
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Okay, yeah.
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And then there's a French variety, and it's called,
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I can't speak French, but I'm going to try.
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I didn't have French at school. Boucher de Bézizac. It's almost a French
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Variety that is probably very large and ripens very early. I only know the traditional
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Chestnuts at the Christmas market and if you look at Christmas time you can also see them in the
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Business already prepared or even as loose goods?
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Yes, they always smell so good when they are prepared. I think they smell a little too.
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Like boiled potatoes with a nutty note of smell.
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Yes, that's how the taste could be compared. Have you ever done it yourself?
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Eskasaia, you cut them in the top so that you make such a cross and then you push the
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into the oven and they stay in there for a very long time. Yes, and then it's delicious.
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Good and ready. But in fact, I've only eaten this standard version of it so far
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or stop when you were at the Christmas market, there was also such a bag there with warm
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Chestnuts. That was really great. They are also relatively small,
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Somehow about the size of such a 2 Euro piece.
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Maybe so. Yes, but 2 Euros is actually quite good.
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That's the size I'd say.
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The shell is relatively thin compared to roasted chestnuts.
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That's true.
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I agree with you.
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They are really delicious.
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I haven't eaten for many years.
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Maybe I'll see you at the Christmas market this year.
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There are differences that can be seen in the chestnuts and the rust chestnuts.
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And the shell, I already said, is thin, shiny brown with small flat light scars below.
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Yes, this navel is probably this tip in the chestnut, which can be seen in the front.
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Then this spike cover, I didn't even know that's what it means, is very many fine,
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dense sting. Almost igelig. Yes, I said so, in my memory. Usually inside
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One to three fruits, and I also noticed that in these fruit bodies,
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this barbed shell, holding more than one of the chestnuts in it, in contrast to the rust chestnut,
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There's only one in there and rarely two. Yes, although I've had it many times,
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There were twins in the normal chestnuts.
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Exactly. And then stop the taste. Sweet, nutty, can be eaten raw. But that's supposed to be
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Not to be delicious. I didn't even get the idea to eat such a thing raw.
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Neither do I.
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So roasted yes, but so as a filling, now I consciously did not have that yet.
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No, neither do I.
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And then stop the differences now to the rust chestnut, shell thicker, matt brown, that's right,
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Because the others really shine and they are as easily sent radiant, so dull.
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And then usually a single fruit per shell. Yes, the spike cover has less spikes,
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But it is much thicker, looks almost pimpled.
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Fruit is round without a flat navel.
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Yes, and then stop this poison.
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Oh, God, how do you say that?
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Aesculin.
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Aesculin.
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Yes, yes.
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Is definitely quite dangerous for children and in adults does this
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keep quite stomach discomfort and nausea. I haven't tried chestnut yet.
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Well, neither do I. What do you have to say when you put a chestnut in the ant,
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As you described, it's so beautiful brown. Sometimes it has a certain pattern,
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that there are darker spots, teller spots of brown tone. In the middle you always have
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such a white circle, which is probably then in the chestnut of the navel. What's total
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It's interesting because I've never thought about chestnuts having navels.
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Yeah, and it's pretty shallow. So if I imagine such a chestnut now,
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As I remember it, that's true. You've got this pretty round,
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unbrown part and the part, which is then just so bright, almost white, grayish, it is quite flat, so straight.
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You know what I was wondering?
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No.
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In our mammals, we have an umbilical cord that then leads to the belly button.
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This becomes so with most living beings, it becomes such a deepening.
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But with the chestnut, it's just so smooth.
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So sometimes you have it that they're completely round,
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So you hardly notice any difference from the transition from brown to white.
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But with some you also have such slight depressions.
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That's really interesting,
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But I never came up with the idea that this is a navel.
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And if you then imagine that this chestnut matures in its cave by the tree, then
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The question is, is there such a thing as navel smear?
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So many fruits have that, but that they are somewhere so, where then the
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Connect point is to the tree or shrub so that the nutrients can go back and forth.
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Of course, of course.
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Of course, of course.
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Yes, and the fruit or even the seeds, they must also have that, so that something arrives.
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0:19:13 – 0:19:16
Yes, that's true.
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0:19:16 – 0:19:20
Definitely very interesting facts about chestnuts.
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0:19:20 – 0:19:30
We usually use the rust chestnuts for handicrafts or they are used as animal feed
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0:19:30 – 0:19:32
used, for example, for wild boars and deer.
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0:19:32 – 0:19:33
Exactly.
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0:19:33 – 0:19:48
Exactly. Or even in industry, for the extraction of certain cooking products.
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0:19:48 – 0:19:58
Oh, where did I get that? So for household and cosmetics, natural detergent. You can use them
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0:19:58 – 0:20:08
put the rust chestnuts in seedlings and the whites in water, then an environmentally friendly
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0:20:08 – 0:20:20
Soap liquor, because the saponin, I can't pronounce it, contains.
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0:20:20 – 0:20:28
This is a wash-active substance and is also used in hair and skin care,
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0:20:28 – 0:20:35
it is also beneficial through bleeding and is also intended to help with heavy legs and broom tearers.
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0:20:35 – 0:20:49
Because the main material is, oh God, ascetic. It's vascular-strengthening.
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0:20:49 – 0:20:56
Well, and then it's just that you use it for handicrafts. So small figures,
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0:20:56 – 0:21:00
Small wreaths, mobilizers.
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0:21:00 – 0:21:03
Yes, you know, these chestnut men,
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0:21:03 – 0:21:05
so with the matches
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0:21:05 – 0:21:08
or with the toothpicks,
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0:21:08 – 0:21:09
Which you can put in.
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0:21:09 – 0:21:11
Yes, or better yet, matches,
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0:21:11 – 0:21:12
Where you put the head
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0:21:12 – 0:21:15
and then spikes,
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0:21:15 – 0:21:16
When you put them in,
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0:21:16 – 0:21:17
Because they are a bit thicker
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0:21:17 – 0:21:18
as a toothpick.
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0:21:18 – 0:21:22
But the leaves are also used,
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0:21:22 – 0:21:25
Flowers and bark from the trees.
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0:21:25 – 0:21:39
Pyrotherapy uses flower extracts to treat contractions, swelling and inflammation.
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0:21:39 – 0:21:49
And what is that? Bee pasture, chestnut blossom, delivery, Reichlach.
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0:21:49 – 0:21:59
They are also interesting for insects because they have a lot of nectar due to their massive number of flowers.
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0:21:59 – 0:22:07
The leaves and bark were formerly used as a home remedy for cough and inflammation, as tea.
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0:22:07 – 0:22:13
And today mostly in natural medicine.
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0:22:13 – 0:22:16
Very interesting, anyway.
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0:22:16 – 0:22:25
What I also like is that you can make necklaces from chestnuts.
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0:22:25 – 0:22:29
You can make these wreaths for upside down.
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0:22:29 – 0:22:36
Yes, but a mobile or something I've never actually made with it. What I've already done
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0:22:36 – 0:22:44
I have built buildings with chestnut trees, for example a pyramid. As a child I found
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0:22:44 – 0:22:52
I'm thrilled with toothpicks. Yes, yes. Of course, the wood is also used,
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0:22:52 – 0:22:59
especially the S chestnut, because it is particularly durable and weather-resistant.
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0:22:59 – 0:23:05
Will it also be used to build furniture?
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0:23:05 – 0:23:10
Yes, you can use this as timber for indoor and outdoor use.
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0:23:10 – 0:23:17
You can make furniture out of it, parquet, embellishments.
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0:23:17 – 0:23:24
You can make barrels out of it, much like a lark.
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0:23:24 – 0:23:26
Is that lark?
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0:23:26 – 0:23:34
from the oak, oak barrels, oak, for wine and liqueur and then they give again such a
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0:23:34 – 0:23:40
Special taste then. And of course, because it has such a super fine grain,
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0:23:40 – 0:23:47
the wood, this is also popular with artists who make objects out of it,
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0:23:47 – 0:23:54
Because of the interesting grain. Yes, I can imagine that very well.
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0:23:54 – 0:23:58
Then, of course, there are also industrial uses.
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0:23:58 – 0:24:08
Tannery extraction, formerly the bark and wood of the noble chestnut were used for this.
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0:24:08 – 0:24:14
In fact, in some regions, such as France,
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0:24:14 – 0:24:29
Chestnut drink and sugar are produced and, of course, animal feed. But you still had
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0:24:29 – 0:24:33
It was an interesting fact and I didn't know it at all. No,
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0:24:33 – 0:24:41
Didn't you know that? No. You mean the story with Haribo? Exactly, so this is possible
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0:24:41 – 0:24:47
such as game enclosures and animal parks. Do you know how much it gets around?
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0:24:47 – 0:24:55
So in recent years, several hundred tons of chestnuts have actually come together.
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0:24:55 – 0:24:56
That's a lot.
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0:24:56 – 0:25:01
Especially when you consider that a ton is 1000 kilos,
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0:25:01 – 0:25:06
This is really impressive.
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0:25:06 – 0:25:13
I didn't even know that Mario was doing Bo, but we've always collected them.
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0:25:13 – 0:25:19
And then they took them to the old pharmacy and they stopped there, yes they were.
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0:25:19 – 0:25:25
At that time, pennies or if we didn't have enough, then we also have a
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0:25:25 – 0:25:28
It was a newspaper or something that was in vain anyway.
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0:25:28 – 0:25:35
Which is kind of stupid if you get a magazine where it's free anyway.
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0:25:35 – 0:25:43
Yes, but such a kilo of chestnuts is already a certain amount.
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0:25:43 – 0:25:50
So and well, so many chestnut trees we didn't even know where they were.
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0:25:50 – 0:25:54
And yes, you have to collect them first.
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0:25:54 – 0:26:01
Yes, so to collect 10 kilos of chestnuts, to exchange for them,
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0:26:01 – 0:26:08
I think it's tough, too, anyway. But I think we should go back to the
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0:26:08 – 0:26:16
Chestnuts are coming back, because we just talked about eating chestnuts.
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0:26:16 – 0:26:23
Get it at the Christmas market. By the way, these are the roasted chestnuts and they find
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0:26:23 – 0:26:30
It's pretty much every Christmas market. Yeah, that's part of it. They will either be in the oven.
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0:26:30 – 0:26:36
or over an open fire. But there are other recipes and I find,
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0:26:36 – 0:26:41
We should also go a bit further, because there are really things in it,
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0:26:41 – 0:26:46
I've never heard of them before. But I find it mega interesting
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0:26:46 – 0:26:50
Maybe you will try one or the other of them.
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0:26:50 – 0:26:53
Do you have any?
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0:26:53 – 0:27:03
Yes, on the one hand you can also cook chestnuts and because you can cook chestnuts, they form quasi
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0:27:03 – 0:27:10
A basis for puree, for example. You can also use potatoes, for example.
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0:27:10 – 0:27:16
Then add the potato stamen to the chestnuts. What I know is almost
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0:27:16 – 0:27:23
Puree with carrots or puree with bread beet, but as an autumn dish or wintery dish
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0:27:23 – 0:27:29
Meal so puree with chestnuts also sounds very interesting, because the chestnuts also
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0:27:29 – 0:27:38
I have such a funny note. Of course, you can also use them for various fillings,
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0:27:38 – 0:27:45
which you cook and puree so, for example, to fill for meat. You could of course
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0:27:45 – 0:27:49
Of course also Ravioli or Maultaschen or something like that.
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0:27:49 – 0:27:56
And you can actually use them in soups when you've peeled them.
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0:27:56 – 0:28:03
So instead of potatoes, you can use some chestnuts.
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0:28:03 – 0:28:07
I think that's a nice thing.
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0:28:07 – 0:28:13
Yes, the puree had been sweet and savoury, hadn't it?
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0:28:13 – 0:28:22
Yes, you can make sweet and savoury puree from it, then you have a dessert.
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0:28:22 – 0:28:31
Or you can also make a mixture of sweet purees for chocolates or cakes.
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0:28:31 – 0:28:39
And where it is also mega popular, quasi chestnut puree in hearty, is actually with game dishes.
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0:28:39 – 0:28:41
I wasn't familiar either.
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0:28:41 – 0:28:45
But since I don't eat wild meat like that,
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0:28:45 – 0:28:47
'Cause I'm not the biggest meat lover, anyway,
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0:28:47 – 0:28:50
I wasn't even aware of that.
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0:28:50 – 0:28:53
But the Kastanienbüri definitely belongs
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0:28:53 – 0:28:57
The dishes I would definitely like to try.
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0:28:57 – 0:29:00
What I knew was that there was chestnut flour.
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0:29:00 – 0:29:05
Yeah? How did you know that?
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0:29:05 – 0:29:08
Budgetary reform.
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0:29:08 – 0:29:09
Oh, that's it.
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0:29:09 – 0:29:12
You just walk along it and then you can see the different types of flour,
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0:29:12 – 0:29:20
So besides these typical things, there are also other grains like Kev
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0:29:20 – 0:29:26
and single-grain, so old varieties, grain varieties.
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0:29:26 – 0:29:30
At some point a chestnut flour comes over and you think, hey, there's
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0:29:30 – 0:29:37
I looked at it and what stuck in my head was definitely that it was gluten-free.
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0:29:37 – 0:29:41
That's super important, especially for people who don't tolerate gluten.
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0:29:41 – 0:29:45
It is a great alternative to use chestnut flour.
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0:29:45 – 0:29:50
And now in the research on the subject
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0:29:50 – 0:29:52
It was ideal for bread.
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0:29:52 – 0:29:58
Yes, because it is slightly sweet, you have a slightly sweet bread dough.
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0:29:58 – 0:30:02
Of course, you can also use the chestnut flour,
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0:30:02 – 0:30:04
Baking for cakes.
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0:30:04 – 0:30:06
But we had already talked about it.
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0:30:06 – 0:30:10
With cakes, then you can almost beside the filling
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0:30:10 – 0:30:13
Make the soil out of it too.
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0:30:13 – 0:30:16
Yes, and if this and if the flour is good, stop for bread,
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0:30:16 – 0:30:20
You can also make pancakes and pasta.
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0:30:20 – 0:30:22
It's pasta.
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0:30:22 – 0:30:24
That sounds cool, doesn't it?
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0:30:24 – 0:30:28
If you go to such a five-star restaurant and there you order for example
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0:30:29 – 0:30:37
Chestnut noodles with truffle sauce and a nice beef fillet.
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0:30:37 – 0:30:40
That would be the court.
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0:30:40 – 0:30:45
What I find interesting is that in the past the Esskastanier,
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0:30:45 – 0:30:49
the noble chestnut also called bread tree,
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0:30:49 – 0:30:55
because the flour was used in bad harvest years.
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0:30:55 – 0:30:59
Yes, as a grain substitute, so to speak.
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0:30:59 – 0:31:04
But I also knew that the bark of birches used to be taken.
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0:31:04 – 0:31:11
My aunt had a war cookbook.
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0:31:11 – 0:31:18
There were recipes for making cookies from as little dough as possible.
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0:31:18 – 0:31:20
And in which you have given things to it.
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0:31:20 – 0:31:35
There were ground limes in there, then ground pebble limestone and that's what my aunt did.
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0:31:35 – 0:31:41
These cookies were so delicious, because they were so
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0:31:41 – 0:31:44
It tasted like you licked a school chalk in it.
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0:31:44 – 0:31:55
So I haven't done that yet. No. You used to do that as a kid? Yes, yes. Should I
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0:31:55 – 0:32:01
Give you a pack of chalk for Christmas? By the way, Fun Fact, there is also edible chalk,
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0:32:01 – 0:32:05
I've seen it. That was such a huge TikTok trend. Maybe I should give you some edible
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0:32:05 – 0:32:08
Order chalk for Christmas. Yes, there are also some
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0:32:08 – 0:32:14
Licorice manufacturer, yes also school chalk. That's just Leckritz, where on the outside such a white
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0:32:14 – 0:32:22
It's crust. No, I like the yellow chalk best because it's a bit lemony.
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0:32:22 – 0:32:30
Yeah, that's what I was thinking. Imagine if it were a banana.
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0:32:30 – 0:32:34
No, I don't like the brown one at all, it tastes a bit like a toilet. No,
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0:32:34 – 0:32:42
No, I'm sorry. I don't know why, but I've tried before.
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0:32:42 – 0:32:48
Would you say that this is an experience you have to try in your life?
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0:32:48 – 0:32:55
No, not at all. But what I would like to try would be such pure chestnut honey.
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0:32:55 – 0:33:04
Honey. So that's when the bees are so mainly in such a catchment area,
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0:33:04 – 0:33:11
where there are chestnuts, then they mainly collect from the flowers, there sometimes the honey,
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0:33:11 – 0:33:15
It has such a special taste. You know that, a forest honey,
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0:33:15 – 0:33:21
it also has such a special taste and flowers, so summer flower honey also has
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0:33:21 – 0:33:28
A different taste like a rapeseed honey. I'd be really interested in that.
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0:33:28 – 0:33:35
This is then almost so obtained from the noble chestnut blossoms and it is then also
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0:33:35 – 0:33:44
darker and stronger and slightly tartier in taste, I was told.
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0:33:44 – 0:33:50
Yes, and then there are the liqueurs and spirits that you make from it.
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0:33:50 – 0:33:54
I have no idea how to make chestnut beer.
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0:33:54 – 0:33:57
I don't know.
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0:33:57 – 0:34:03
Do you take the flower for it or throw the chestnuts in there?
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0:34:03 – 0:34:10
I think that the chestnuts may be in beer or something or in the water of it or in the yeast,
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0:34:10 – 0:34:17
I don't know, with shopping, because I can't imagine you crushing the chestnuts or
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0:34:17 – 0:34:21
That sort of thing. Could be natural, because there is also this purity requirement for beer brewing in
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0:34:21 – 0:34:30
Germany. Yes, but you also need sugar so that the alcohol can be produced during the fermentation process.
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0:34:30 – 0:34:37
I don't know. Yeah, and then stop here chestnut fire. Then again you have any
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0:34:37 – 0:34:43
Chestnut broth you made and it starts to ferment and you distill it again,
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0:34:43 – 0:34:49
So you can win the alcohol. Yes, self-adhesive, a black burner.
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0:34:49 – 0:34:57
He'll let you go blind. In any case, one should only take the noble chestnut for it,
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0:34:57 – 0:35:02
because the rust chestnut is a bit poisonous and makes Auerbauch.
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0:35:02 – 0:35:11
Yes, and a little nausea. But actually Krastalien are mainly
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0:35:11 – 0:35:17
for children and immunocompromised people a problem and older people, healthy people
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0:35:17 – 0:35:25
Yes, you can. If you look at it that way, you could use it as a refractive agent.
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0:35:25 – 0:35:30
Because you don't have a lot of intoxication for a long time, because you basically vomit it out again.
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0:35:30 – 0:35:35
It's almost a problem that gets resolved by itself.
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0:35:35 – 0:35:39
Yes, so during the research I found out,
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0:35:39 – 0:35:45
For the most part, there are stomach problems and then a nausea arises.
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0:35:45 – 0:35:52
Except that children and small and weakened people have a problem with it,
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0:35:52 – 0:36:02
It is the loss of fluid. That's the problem. But let's come here to
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0:36:02 – 0:36:13
Beautiful and sensual part of the podcast. Your childhood memory of castadia.
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0:36:13 – 0:36:23
I remember when I was in kindergarten, we had chestnut trees,
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0:36:23 – 0:36:31
in kindergarten. We had picked them up and made them into chestnut males and
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0:36:31 – 0:36:38
Necklaces. I remember then with my best friend the chestnuts together
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0:36:38 – 0:36:47
We had collected it and then we had collected it in such small sand buckets. Nice with them
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0:36:47 – 0:36:57
Rain boots and the raincoat, which was also funny classic yellow. And
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0:36:57 – 0:37:04
It was really nice to collect the chestnuts. So I found this one right
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0:37:04 – 0:37:10
beautiful action, but I also did that when I was with my parents or so in the forest
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0:37:10 – 0:37:16
For a walk or with friends, we always collected chestnuts. I've always found it totally
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0:37:16 – 0:37:21
great. I think it's great even as an adult. Two years ago I also had a few
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0:37:21 – 0:37:28
Chestnuts collected. Yes, that's right. As an excuse, of course, I gave it to my nephews.
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0:37:28 – 0:37:37
But actually I found it nice to collect chestnuts. It gave me childhood vibes.
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0:37:37 – 0:37:47
And I really liked that. So we used to collect chestnuts, at the city park or when we
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0:37:47 – 0:37:54
walking in the city, then we passed a few, two from chestnuts and
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0:37:54 – 0:38:03
Then we just collected the things, then took them home and made males out of them, at the kitchen table.
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0:38:03 – 0:38:13
And of course, if there were toothpicks, then we took the toothpicks, otherwise toothpicks.
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0:38:13 – 0:38:20
But then Mom had to do that, because we didn't have the strength to push them in there.
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0:38:20 – 0:38:33
And yes, then they stood there and I remember that we always liked to take big acorns for feet and so for the head.
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0:38:33 – 0:38:39
And sometimes even then just make it a bit thicker for the arms.
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0:38:39 – 0:38:42
Yes, these are my memories of it.
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0:38:42 – 0:38:47
I only know that we sat there a lot then in the kitchen and made the things.
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0:38:47 – 0:38:49
Then, of course, it was also happy when they stood there.
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0:38:49 – 0:38:55
And after some time, I noticed that the things have dried up a bit.
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0:38:55 – 0:39:00
Yes, they will become a bit darker and shrunken.
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0:39:00 – 0:39:06
Yes, those are my childhood memories, there were.
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0:39:06 – 0:39:10
We didn't do anything else with it.
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0:39:10 – 0:39:17
And I must honestly say, I actually ate chestnuts for the first time as an adult, consciously.
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0:39:17 – 0:39:27
I had a job during my training as a nurse in psychiatry.
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0:39:27 – 0:39:30
There was a patient who wanted to do it.
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0:39:30 – 0:39:33
And then he bought them.
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0:39:33 – 0:39:39
And then we prepared the stop in the station kitchen, everything served together.
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0:39:39 – 0:39:44
And then put those things in there. That's when I think three or four baking trays were full.
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0:39:44 – 0:39:52
Then the whole station smelled so intensely afterwards and there I have some
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0:39:52 – 0:39:57
I tried it and it was the first time I had eaten chestnut.
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0:39:57 – 0:40:01
Have you ever eaten them at the Christmas market?
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0:40:01 – 0:40:05
No, I used to think, yeah, chestnut, you can't eat that.
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0:40:05 – 0:40:09
My parents weren't that much of a fan either.
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I love it, as I said, at the Christmas market.
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I have to get some chestnuts this year.
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I feel like it.
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Yes, either at the Christmas market or at Aldi, Lidl, around the corner.
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Yes, you have to do it yourself.
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0:40:31 – 0:40:39
I mean, the apartment smells great then, but it's also a bit lavish,
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If you have to cut them.
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I think they taste best when they're still warm.
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Therefore, if you get such a bag of chestnuts at the Christmas market, the
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0:40:52 – 0:40:53
They are also nice and warm.
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0:40:53 – 0:40:56
They must not be too hot, otherwise you burn yourself massively.
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0:40:56 – 0:41:02
But if they are still a bit warm, and it's so cold outside, then they taste the best.
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0:41:02 – 0:41:05
So you still have to be a little warm.
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0:41:05 – 0:41:12
This year, too, costs 10 euros 100 grams or so.
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0:41:12 – 0:41:18
If that's enough. They were really expensive back then, but I can't remember what they cost.
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0:41:18 – 0:41:23
I ate them for the first time, even as a teenager, somewhere at the Christmas market.
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0:41:23 – 0:41:28
I was so excited about the chestnuts. That was great.
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0:41:28 – 0:41:35
I had seen them sometime as an adult, peeled them,
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Ready cooked in a glass. Like peeled potatoes with such a water liquid and there
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0:41:47 – 0:41:53
I thought to myself, who would buy that? Interestingly, when you do this
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0:41:53 – 0:42:02
I'm watching American movies that are there for Thanksgiving.
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0:42:02 – 0:42:10
This is a bit later than ours or even at Christmas time,
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0:42:10 – 0:42:14
When the Christmas dinner is ready. They often have a mixture of bread.
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and chestnut filling for their Trudhahn.
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That's true.
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I use very, very many chestnuts to fill meat.
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0:42:27 – 0:42:31
Yes, and there it is actually prepackaged,
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This mass is fixed and ready.
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0:42:32 – 0:42:37
So not that you have to cut bread and soak it and so,
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0:42:37 – 0:42:42
but you get it ready and ready that it can then just put in.
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0:42:42 – 0:42:46
Yes, but you get the meat already ready and ready filled.
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0:42:46 – 0:42:48
That's crazy, isn't it?
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0:42:48 – 0:42:56
This is generally the case with the Americans. Very little has to be done by yourself.
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0:42:56 – 0:43:01
There are all sauces, even in all sizes already ready to buy.
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Everything you can imagine.
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0:43:02 – 0:43:15
Yes, but with us in the family, chestnuts have never been such a big issue. There were then rather so
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0:43:15 – 0:43:25
other things. If you were at the fair, there are, I say, so autumn fairs,
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0:43:25 – 0:43:32
Then there were chestnuts, but my parents have something like burned
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0:43:32 – 0:43:39
Almonds favored and I think this is still such an apple of paradise today.
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0:43:39 – 0:43:47
Well, as I said, this year you will be able to eat Esskastan from the Christmas market for the first time
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0:43:47 – 0:43:56
And this will definitely be a very special highlight in this regard. I'm really looking forward to it.
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0:43:56 – 0:43:57
Yes, yes.
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0:43:57 – 0:44:10
Yes, and otherwise, what else is there to say about chestnuts? One should have the necessary vibe for chestnuts.
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0:44:10 – 0:44:21
Yes, you mean as a spiritual element. Of course, it's also about, many say
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0:44:21 – 0:44:26
They always have trouble finding chestnuts. You have to go there with the
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0:44:26 – 0:44:33
The right mindset. Yes, you need the right vibe. That's yes, such a chestnut
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0:44:33 – 0:44:39
And if it falls from the tree and bursts or something like that,
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0:44:39 – 0:44:46
this is like a birth, then the chestnut comes to earth, it is brought into the world
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0:44:46 – 0:44:57
It's almost mythical or spiritual. You should just be humble.
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0:44:57 – 0:45:05
When you see a chestnut tree, you have to humbly go there. You have to be very conscious,
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0:45:05 – 0:45:14
Be very mindful of yourself and nature and then you step on the tree
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0:45:14 – 0:45:22
approach and of course walk very carefully over the ground, because you do not want chestnut
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0:45:22 – 0:45:30
hurt. Yes, and the root. Yes, of course, the chestnuts have feelings and feelings,
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0:45:30 – 0:45:40
In other words, life has a soul. If we come up with the wrong thoughts,
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0:45:40 – 0:45:46
Of course, we won't find any chestnuts either, so I think
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0:45:46 – 0:45:53
As I said, you should be respectful and respectful, even if you
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0:45:53 – 0:46:02
Chestnut in hand, yes, then you should perhaps stroke the chestnut or
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0:46:02 – 0:46:11
liposuction. This is very important, so for the soul hygiene of chestnut. You should also be grateful
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0:46:11 – 0:46:20
for the fact that it exists in the world, that it has been given to us.
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0:46:20 – 0:46:27
Right, and that you can pick them up now and give their lives into our hands,
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0:46:27 – 0:46:32
We should just be grateful for that.
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0:46:32 – 0:46:41
It is also pure life. Such a chestnut tree is almost the origin of a new tree.
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0:46:41 – 0:46:50
Of course, if you take the chestnut and plant it, new life will come from it. The
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0:46:50 – 0:46:59
Circle of Life. The eternal circle of life. Hakkuma Matata. It's really spiritual.
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0:46:59 – 0:47:06
One could almost say the birth of chestnutism.
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0:47:06 – 0:47:09
Kastaniism?
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0:47:09 – 0:47:15
Yes, maybe we should start a religious community there,
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0:47:15 – 0:47:21
But you can think about it somewhere else.
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0:47:21 – 0:47:22
Yes, yes.
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0:47:22 – 0:47:29
In any case, chestnut is sacred in its existence.
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0:47:29 – 0:47:40
It has a certain meta-level. Yes, it is almost God, Jesus in one
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0:47:40 – 0:47:49
round, perfect fruit cover combined. Yes, you have the Trinity. You have
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0:47:49 – 0:47:57
the tree, then the fruit and from it a new tree or a stuffed stomach arises.
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0:47:57 – 0:48:05
Exactly, in the name of the Father and the Son and the Holy Spirit.
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0:48:05 – 0:48:09
Kastania, the Saint Kastania.
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0:48:09 – 0:48:19
In the name of the earth, the light and the eternal circle,
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0:48:19 – 0:48:26
Praise the chestnut
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0:48:26 – 0:48:47
In the silent hall where light breaks
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0:48:48 – 0:48:54
Rise up, fearful, the green,
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0:48:54 – 0:49:01
A tree sprouted, holy pure,
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0:49:01 – 0:49:09
Consecrated in a circle that never ends.
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0:49:09 – 0:49:14
Its fruits shine like crowns,
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0:49:14 – 0:49:18
Singing from the heart, pondering from the sky,
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0:49:18 – 0:49:21
O Kastani, you divine gift,
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0:49:21 – 0:49:29
In silence you preach from eternity.
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0:49:29 – 0:49:36
Lobeti, Kastani, blessed be her tree,
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0:49:36 – 0:49:40
From seed grows life,
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0:49:40 – 0:49:43
In circulation strong and frond.
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0:49:43 – 0:49:50
God created them as a sign of humility, strength and time.
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0:49:50 – 0:50:01
Holy be the chestnut in the name of nature, the earth of the seed of light.
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0:50:01 – 0:50:09
He who dwells under their canopy feels the breath of creation close.
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0:50:09 – 0:50:16
In the shadows knowledge grows, the soul rests, man becomes clear.
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0:50:16 – 0:50:24
O man, bow down, take and give, know their silent oath.
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0:50:24 – 0:50:31
In the fall lies the becoming, in the end rests the origin.
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0:50:32 – 0:50:39
Globe the chestnut, praise her tree,
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0:50:39 – 0:50:46
From seed grows life, in the cycle strong and pious.
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0:50:46 – 0:50:53
God created them as a sign of humility, strength and time.
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0:50:53 – 0:51:05
Holy be the chestnut in the name of nature, the earth, the light, with it.
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0:51:05 – 0:51:12
Chestnut, tree and seeds round, three-one, mysterious,
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0:51:12 – 0:51:20
like body, mind and silent ground united in the sacred symbol.
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0:51:20 – 0:51:24
In truth, it carries on the future,
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0:51:24 – 0:51:27
In the germ, the place of heaven.
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0:51:27 – 0:51:31
O circle of life, deep and pure,
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0:51:31 – 0:51:38
in your joy and God's salvation!
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0:51:38 – 0:51:42
O Christall, never you saint,
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0:51:42 – 0:51:46
Keep us humility, strength and meaning.
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0:51:46 – 0:51:49
Your splendour enlightens our heart,
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0:51:49 – 0:51:55
until we move on in circles
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0:51:55 – 0:52:10
[Music]
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0:52:10 – 0:52:30
[Music]
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0:52:30 – 0:52:32
Amen.
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0:52:32 – 0:52:36
And if you liked what we discussed here,
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0:52:36 – 0:52:39
Turn it on next time, too.
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0:52:39 – 0:52:43
I hope it doesn't take another two and a half years for the next edition to come out.
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0:52:43 – 0:52:45
From "Unblooming".
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0:52:45 – 0:52:45
Exactly.
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0:52:45 – 0:52:53
As I said, this episode we have made in the dedication to dear Tatiana and I hope,
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0:52:53 – 0:53:00
that you especially liked the last part of our podcast,
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0:53:00 – 0:53:08
Because you are such a spiritual person and I hope
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0:53:08 – 0:53:11
We were able to give you great pleasure with it.
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0:53:11 – 0:53:18
That's right. Let's say thank you and goodbye until next time.
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0:53:18 – 0:53:21
And if you don't want to miss anything,
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0:53:21 – 0:53:24
Don't forget to like and subscribe.
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0:53:24 – 0:53:28
And we'd also love to hear about comments
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0:53:28 – 0:53:30
happy, positive as well as negative.
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0:53:30 – 0:53:34
Constructive criticism is always great.
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0:53:34 – 0:53:37
Oh, yeah. Bye bye.
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0:53:37 – 0:53:39
goodbye
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[Music]
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This sequence of bluntly is very special – it was created at the request of our dear friend Tatjana 🌰🍂
Together we dedicate ourselves to a topic that at first glance seems quite commonplace, but on closer inspection is full of stories, knowledge and symbolism: The chestnut.
We talk about childhood memories and the special magic that chestnuts unfolding in autumn. About walks under a colorful canopy of leaves, about collecting activities in the kindergarten and the fun of crafting little chestnut men at the kitchen table.
Then we enter the world of botany: We explain the differences between chestnut and horse chestnut, tell about different varieties, growing areas, distinguishing features and traditional uses.
Of course, the Culinary part Not missing: From roasted chestnuts at the Christmas market to chestnut puree and gluten-free chestnut flour to honey, liqueurs and old wartime recipes, chestnut has an astonishing number of uses.
Cultural and historical anecdotes are also not neglected, such as the Haribo collection campaigns or the role of chestnut as a ‘bread tree’ in difficult times.
Finally, let's take the whole thing to an almost spiritual meta-level: Chestnut as a symbol of the cycle of life – tree, fruit and new beginning in perfect trinity. We recite a small ‘sacred chestnut song’ and show with a wink how even a seemingly simple autumn motif can unfold depth.
Between humor, knowledge, nostalgia and poetry, an autumnal conversation emerges, which proves: A chestnut can also tell a story – blunt, alive and soulful. 🍁✨

📝 Thematic breakdown
- Welcome & Emergence of the episode
– Why this episode is dedicated to Tatjana
– Review of the last episode & little autumn mood - Beginning of autumn & Chestnuts in everyday life
– Changes in nature
– Childhood memories of chestnut trees - Botany & Variety diversity
– Noble chestnut vs. horse chestnut
– Worldwide species, production areas and specificities
– Characteristics of fruits and husks - Usage & Meaning
– Chestnuts in the kitchen (e.g. chestnuts, flour, puree)
– Horse chestnuts for detergents, handicrafts and naturopathy
– Wood use & industrial purposes - Cultural & historical aspects
– Chestnuts in agriculture & Haribo collection campaigns
– Chestnuts as a bread tree & war recipes
– Chestnut honey, liqueurs & spirits - Spiritual meta-level & ‘holy song’
– The chestnut tree as a symbol of the cycle of life
– Trinity: Tree – fruit – new life
– Chestnut as a mythical, almost religious element
– Recitation of the ‘sacred chestnut song’ 🌰✨ - Closing & Outlook
– Thanks to Tatjana for the inspiration
– References to upcoming episodes
– Call to Like, Subscribe and Comment
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Contributors to this episode
Playing time: 0:56:51
Date of admission: 01.01.70
This episode is from season 4, there are a total of 4 seasons.
One According to Funk Publication Cartel Production - Where stories are transmitted unmistakably.
Podcast license:
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