There are four main chestnut species grown around the world: American, European, Japanese, and Chinese. Each has its strengths and weaknesses.

• American chestnuts are legendary for their sweet flavor, but the nuts are quite small — and unfortunately the trees are highly susceptible to blight, which makes commercial production nearly impossible today.

• European and Japanese chestnuts (and their hybrids, like the well-known “Colossal”) can produce very large nuts. The downside? They tend to be lower in flavor and quality, and European chestnuts in particular have little resistance to disease.

• Chinese chestnuts strike the best balance. They offer natural resistance to blight and, compared to the European and Japanese types, usually win out on flavor, ease of peeling, storage quality, kernel texture, and appearance.

We grow Chinese chestnuts because they're the best fit for our farm and for our customers who want a nut that’s not just big, but also delicious and reliable.

Yes! Our chestnuts are the starchy, edible nuts of the chestnut tree (Castanea). Because they look similar, they’re often confused with horse chestnuts or their cousin, the buckeye — but those are bitter and actually toxic.

Water chestnuts are another common mix-up. Despite the name, they’re not nuts at all but an aquatic vegetable grown in warm Asian climates and often used in stir-fries and other dishes.

In contrast to other nuts, the chestnut's meat is soft and starchy and more grain-like than traditional nuts that contain higher fat and oil contents. Other nuts have their own sets of nutrients and health benefits, but none are as nutrient-dense as the chestnut.

High concentrations of tannic acid in chestnuts can cause stomach irritation. To avoid digestive problems, chestnuts should typically be roasted or boiled before eating.