Q&A for How to Store Chestnuts

Bring to the boiling point, peel, and freeze for up to a year. For best results, peel as soon as possible after harvest and get as much air as possible out of the bag before storing.

They can be stored In a cool, dry place, but they are unlikely to last more than a week at room temperature, as they dry out very quickly. Also, make sure you check each chestnut for a small round hole, as they are very susceptible to little worms, so discard any with holes in or they will quickly infect the others. It's best to cook and freeze them for later use or puree them and freeze them.

Scratch the soil, place the chestnut on (not in) the soil. Cover with leaves. In the spring, you will have a small sapling (as long as the squirrels don't find it before it sprouts). With this method, almost every chestnut will sprout. However, the chestnut must be planted when fresh, before it begins to dry out.

They can keep in refrigeration, in a sealed container, for about a week.

You do not peel them. Score the nut with an X on the flat end, then roast in the shell.

Yes, you can. I saved a bag in the freezer for about a month, and when I roasted them they were still the same quality as the day I purchased them.

I've had raw, in-peeled chestnuts in my fridge for over two weeks. I just cut about 12 of them in half and microwaved them. They are still very good.

That thin skin is part of the chestnut and perfectly edible.