Australian Chestnut (Castanospermum australe)

Product description

The seeds of this Australian species are somewhat similar to chestnuts, but with a weight of 30 grams they are much larger. Fresh, the seeds are poisonous, but Aboriginal people have been using them in the kitchen for thousands of years after careful preparation. First, they are cut into small pieces and then washed in running water for at least a week. After being properly roasted, they can be ground into powder and this powder (chestnut-flavored) is used in all sorts of dishes. This is not something to imitate at home due to the risk of toxicity, but historically an interesting ingredient in Australian cuisine. The seeds grow in pods containing 2 to 5 seeds at a time. These are formed after pollination of the yellow-red flowers by birds, butterflies or bats. 

The species grows along the east coast of Australia. On beaches and in stretches of rainforest along the sea. The leaves are beautifully glossy, which makes the plant a popular houseplant. In the tropics the tree is planted mainly for its dense foliage, with which it can provide much shade. As a houseplant, the species likes a light position, but is best protected from the midday sun in the summer months. A mixture of potting soil and sand is suitable as a medium and you can water the plant as soon as the soil becomes dry. 

Sowing description: The short-lived seed can first be soaked in lukewarm water for 24 hours. Then sow to half depth in a mix of sand and potting soil (3:1) and keep constantly slightly moist. Covering with cling film or glass is ideal. Germination at 20-25degC in a light spot.