While the words are contained in one of those “unforgettable” Christmas tunes by Nat King Cole that we sing during the Christmas holidays, have you ever actually experienced “chestnuts roasting on an open fire”?

Roasting chestnuts is a longstanding tradition in the Mediterranean and Asia. The ancient Greeks were known to grind the nuts into flour to make bread, Romans used them in a variety of recipes, and Native Americans were also known to prepare chestnuts. The seed was an essential food source because it contains vitamins and because the nuts ripen during the winter season, which made them popular during the holidays. During the winter season in many European cities, it is hard to pass a corner without seeing a roasted chestnut vendor selling them hot and served in paper cones.

The American chestnut tree formerly was one of the more populous trees in America. Prized for its ability to resist rot, wood from the chestnut tree was used in buildings, flooring, railroad ties, and even caskets. But in the early 1900s, a deadly blight began its march across the country and nearly wiped out the entire population of the American chestnut in just 50 years, a loss that the American Chestnut Tree Foundation is working to reverse.

Today, most of the chestnut supply is imported or grown from European and Asian varieties that are resistant to the blight, but you can also find fresh chestnuts locally at Meador Acres Chestnuts in Pelion, South Carolina. Katrina and James Meadow started their chestnut tree orchard with 20 trees planted in 2010. They now have 50 trees, including some recently planted seedlings. It takes six to seven years before chestnut trees begin producing nuts.

“I grew up eating chestnuts right off the tree up north,” James says, “so we decided to plant our own.” Harvesting season usually begins in September, and depending on weather conditions, can last into December. “In a good season, we will harvest up to 200 pounds of chestnuts,” James says. “We also mill our own chestnut flour. Bakeries like to use it because it is a sweeter nut when cooked and is gluten free. We have also made candied chestnuts.”

Chestnuts can be used in recipes in many ways, such as stuffings, dressings, and chopped up in salads. Another favorite use for chestnuts is in chestnut soup, made from cooked chestnuts, onion, rosemary, bouillon, milk, and butter.

“My brother graduated from culinary school in Charleston,” says James, “and he requests 15 to 20 pounds each year for his recipes. We also fill orders from Europe, where chestnut honey is very popular.”

Looking to start your own tradition of roasting chestnuts? Chestnuts are perishable and should be stored in the refrigerator until time to roast. And while chestnuts may have been roasted over an open fire in days of yore, today they are more commonly roasted in the oven.

Roasted Chestnuts

Start with half a pound of fresh chestnuts. Preheat your oven to 300 F. To keep the chestnuts from exploding, use a sharp knife to cut an “X” on each side of the nut. Arrange the nuts on a baking sheet and roast for approximately 15 to 20 minutes. Place the nuts in a towel and squeeze until you hear a crackling sound, then remove the dark shell from each nut. Toss with a bit of salt, or for a sweeter taste, dust with cinnamon sugar, or dip in melted butter.

In stores — mostly during the holiday season  — you can find chestnuts steamed and jarred, or pureed and canned, in the refrigerated produce section.

Potato and Chestnut Soup

Olive oil for the pot
¾ cup onion, roughly chopped
2½ teaspoons fresh rosemary, finely chopped
½ teaspoon ground cloves
2 pounds Yukon Gold potatoes, peeled and roughly chopped
¾ pound chestnuts, roasted, peeled, and roughly chopped
4 cups vegetable stock
Salt and pepper to taste

Coat the bottom of a large soup pot with olive oil and place it over medium heat. Add the onion and cook until soft, about 7 minutes. Add the rosemary and cloves and stir. Let it cook until it’s very aromatic, about 30 seconds. Add the chestnuts and potatoes. Cook for about 5 minutes, stirring every so often. Add the stock, bring to a boil, reduce the heat to a low simmer, and cover. Simmer the soup until the potatoes are tender, about 25 minutes. Pour the soup into a powerful blender, and blend on high until it’s completely smooth. This should only take about 15 seconds. Season to taste with salt and pepper. Top each serving with the spiced chestnut garnish.

Spiced Chestnut Garnish

¼ cup chestnuts, finely chopped, roasted, and peeled
1 tablespoon olive oil
½ teaspoon fresh rosemary, finely chopped
½ teaspoon brown sugar
⅛ teaspoon chipotle powder (or pinch of cayenne pepper)
⅛ teaspoon salt

In a small bowl, combine all of the ingredients and mix well. Add the mixture to a small saute pan and place it over medium-low heat. Saute and stir just until it’s golden brown, about 2 minutes. Watch it carefully, as it can go from golden to burnt quickly. Set aside until you serve the soup.