Chestnut picking gone wrong? Here’s how to avoid the classic mistakes and actually enjoy the day

The season starts in mid-October and can last until the end of November, depending on the climate and altitude.

Chestnuts ripen when their hedgehog - the thorny dome that protects them - opens on its own and reveals the fruit inside. If you have to force it, they are not yet ready.

Best time:

• After a few days of gentle rain, when the ground is still wet but the sky has cleared.
• In the morning, with good light and fewer people.
• Avoid days with strong wind: hedgehogs fall before opening and it is easy to get pricked or pick green fruits.

Chestnuts grow under common chestnut trees (Castanea sativa), which are recognizable by their rough bark, serrated leaves and those big hedgehogs with three fruits inside.

Good places to find them:

• Mixed oak-chestnut forests.
• Slopes with acid and humid soil.
• Traditional chestnut-growing areas: El Bierzo, the Genal Valley, the Sierra de Aracena, Ourense or the north of Cáceres.

Important tip: Make sure the land is public or you have permission. Many chestnut groves are private, and harvesting without permission may be prohibited.

Hedgehogs are full of hard and thin spines. Do not pick them up with bare hands.

Wear:

• Thick gloves (leather or gardening).
• Closed, non-slip footwear.
• A stick or stick to move open hedgehogs.
• A basket or mesh sack: air circulates and the chestnuts don't get wet.

How to do it:

• Collect only those that have come out of the hedgehog on their own.
• Discard those that are too light, soft or with holes (they may have worms).
• Do not wash them at the moment: dry them before storing them to avoid mold.

At first glance it may look easy, but not every chestnut on the ground deserves to go in the basket.

A good chestnut is firm, has shiny, smooth skin, weighs more than it looks and does not rattle when shaken. Its color should be uniform dark brown, with no cracks or dull areas.

Those that should be left behind:

• Those that float in water (indicating that they are hollow or dry).
• Those with holes (a sign of worms).
• Those that are open or with wrinkled skin.

There is also a difference in taste: the wild ones are usually smaller and with a more intense taste; the cultivated ones are sweeter and easier to peel.

• Collect chestnuts green or with the hedgehog closed. They will not ripen well.
• Store them wet or washed before drying: they rot quickly.
• Use plastic bags: they favor mold.
• Leaving leftovers in the forest: always carry a bag for your leftovers.

Roasted on the fire, cooked with aniseed, in sweet cream or as a savory garnish with game meats: chestnuts are one of the most versatile fruits of autumn.

If you want to give them a more original touch, try:

• Chestnut cream with mushrooms and leek.
• Chicken stewed with chestnuts and white wine.
• Chestnut flour sponge cake with honey.