Chestnut

Names and distribution: The chestnut, also known as the sweet chestnut or sweet chestnut, belongs to the Fagaceae family (beech family) like beech and oak. Castania sativa was introduced to Germany by the Romans along with wine. Cultivation is limited to the Rhine-Main region. The sweet chestnut is native to Italy, France and other countries bordering the Mediterranean. It thrives best in submontane-mediterranean forests with an average annual temperature of 8-15 degrees C. The main staple food of the rural population in the late Middle Ages and afterwards. Chestnut festivals are still very popular in Italy and France today.

Wood appearance: The heartwood is brown (“maroon”), clearly set off from the whitish-yellow sapwood. Pores large and ring-porous, simple structure, seldom fissured, medullary rays in a stockwork pattern. Occasional twisted growth, appearance similar to that of oak.

Properties: The spec. weight is given as 0.54 t/m³ at a wood moisture content of 12%. The swelling and shrinkage values are given as radial 3.8% and tangential 6.5%. Chestnut is therefore more dimensionally stable than oak. Planks over 50 mm thick should be dried carefully, otherwise there is a risk of cracking. Easy to work with all tools. Shiny surfaces are created. Good elasticity, medium hardness, high natural durability (class 1-2). As with oak, iron-tannin reactions must be taken into account – risk of discoloration.

Uses: Interior wood (solid and veneered), parquet, furniture, special wood for wagon and shipbuilding, stakes in viticulture, playground equipment, etc.