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The fruit is a triangle-shaped shell containing 2–3 nuts inside, but many of them do not fill in, especially on solitary trees. Beech nuts are sweet and nutritious, [7] can be eaten raw by wildlife and humans, [26] or can be cooked. [27] They can also be roasted and ground into a coffee substitute. [7] The leaves are edible when cooked. [7]
[11] [18] Other species commonly mistaken for chestnut trees are the chestnut oak (Quercus prinus) and the American beech (Fagus grandifolia), [21] [7] both of which are also in the Fagaceae family. Brazil nuts, called "Brasil chestnuts" (castañas de Brasil in Spanish) or "chestnuts from Pará" (castanha-do-Pará in Portuguese) are also unrelated.
Beech is not native to Ireland; however, it was widely planted in the 18th century and can become a problem shading out the native woodland understory. Beech is widely planted for hedging and in deciduous woodlands, and mature, regenerating stands occur throughout mainland Britain at elevations below about 650 m (2,100 ft). [35]
Copper beech in autumn Shoot with nut cupules. Fagus sylvatica is a large tree, capable of reaching heights of up to 50 metres (160 feet) tall [4] and 3 m (10 ft) trunk diameter, though more typically 25–35 m (82–115 ft) tall and up to 1.5 m (5 ft) trunk diameter.
The green ball-shaped fruits appear in early summer and remain on the tree until fall. The burs split open when ripe, revealing 1 to 4 edible nuts inside. Dean Schoeppner
Marcescent leaves may be retained indefinitely and do not break off until mechanical forces (wind for instance) cause the dry and brittle petioles to snap. [9] The evolutionary reasons for marcescence are not clear, theories include: protection of leaf buds from winter desiccation, and as a delayed source of nutrients or moisture-conserving ...
A vine is any plant with a growth habit of trailing or scandent (that is, climbing) stems, lianas, or runners. The word vine can also refer to such stems or runners ...
The fall harvest aligns with the growing season (late September to mid-November), when cooler temperatures encourage the berries to develop their characteristic tartness," Langer explains.