Hungarian chestnut varieties

Nagymarosi 22

A variety developed in southeastern dry locations on heavy clay soil. It grows to medium size, forming a rounded crown. It is very high-yielding, producing an average of 1.3 burs on 44% of the shoots. This is the earliest ripening variety, with harvesting starting at the end of September. The nuts are very large (12.4 cm³), with the largest diameter reaching 39.8 mm. Each bur contains an average of 2.1 nuts, of which 18% are rounded and 71% are flattened on one side. The shell is attractive, light-colored, smooth, thin, and relatively large at the hilum (the corky scar where the nut is attached to the bur). The flavor is sweet and aromatic, with pale yellow flesh. The nuts store well. It is best suited for cultivation in dry, warmer southern exposures on fertile soils. Its very early ripening is advantageous for the early market season and helps spread out the harvest workload. Its earliness is paired with excellent commercial quality.

Nagymarosi 37

Developed on heavy soils in northern exposures. It is a vigorous variety with an upright, tall-growing crown shape. High-yielding, producing an average of 1.5 burs on 51% of the shoots. It ripens late, with harvesting beginning in mid-October. The nuts are large (10.8 cm³), with a maximum diameter of 38 mm. Each bur contains an average of 1.6 nuts, 13% rounded and 68% flattened on one side. The nuts are characteristically conical. The shell is evenly light brown, fine-textured, and easy to peel. The flavor is rich, with a full chestnut taste, and the flesh is brownish-yellow. The nuts store very well. It is best suited for balanced, cooler sites with fertile soils. Its late ripening and excellent storability extend the marketing period.

Nagymarosi 38

Északi fekvésben, kötött talajon kialakult fajta, közepesen erős növekedésű. Rendszeresen, bőven terem. A hajtások 42%-a átlagosan 1,6 kupacsot hoz. Közepes érésű, érése október elején kezdődik, lefolyása gyors. Nagy gyümölcsű (11,3 cm3), legnagyobb átmérője 37,8 mm. Kupacsaiban átlagosan 1,8 makk van, 76%-ban egyoldalt lapított. Barnássárga héja sötéten csíkozott, tetszetős. A héj fényes, nem bordázott, viszonylag nagy pecséttel. Héja finom szerkezetű, vékony, könnyen hámozható. Íze telt gesztenyeíz, húsa világossárga. A gyümölcs jól tárolható.

Kiegyenlített hűvösebb fekvésben, mélyrétegű talajon termeszthető. Értéke a Nagymarosi 37 fajtához hasonló, de korábbi érésű, azzal együtt telepíthető.

Kőszegszerdahelyi 2

A variety developed on stony, pale forest soil with crystalline slate bedrock in a southeastern exposure. It has medium vigor, forming a tent-shaped crown. Its foliage is characteristically thick and leathery. It is high-yielding, with 53% of shoots bearing an average of 1.2 burrs. Medium ripening, with harvest starting in mid-October. The nuts are very large (12.6 cm³), with a maximum diameter of 37.2 mm. Each burr contains on average 1.3 nuts, 39% rounded and 57% flattened on one side. The dark brown shell is attractive, glossy, of medium thickness; flavor is rich, with light brown flesh. Suitable for planting in mountainous sites. Produces excellent market quality.

Kőszegszerdahelyi 29

A variety developed on stony, pale forest soil with crystalline slate bedrock in a southeastern exposure. It has strong vigor, forming a spreading crown. It produces regularly and very abundantly, with 80% of shoots bearing an average of 1.6 burrs. Medium-late ripening, starting in mid-October, a few days later than Kőszegszerdahelyi 2. The nut size is medium (9.8 cm³), with a maximum diameter of 36.7 mm. Each burr contains an average of 1.6 nuts, 21% rounded and 67% flattened on one side. The shell is yellowish-brown, of medium thickness, and easy to peel. The flavor is slightly sweet, with yellowish-brown flesh. Suitable for planting in mountainous areas; its value lies in its consistent high productivity.

Iharosberényi 2

A variety developed on loess soil in the South Transdanubian region. It has strong vigor, forming a spreading crown. It bears abundantly, with 52% of shoots producing an average of 1.9 burrs. Early ripening, beginning in early October — sometimes already at the end of September — with a rapid ripening period. The nuts are very large (12 cm³), with a maximum diameter of 37.9 mm. Each burr contains an average of 2.2 nuts, 24% rounded and 70% flattened on one side. The shell is dark brown and thick, with an intense aroma and a chestnut flavor well suited to domestic tastes. The flesh is light brown. Early ripening and, on fertile loess soils, produces excellent market quality.

Iharosberényi 29

A variety developed on loess soil in the South Transdanubian region. It has medium-strong vigor, forming a broad crown. It is highly productive, with 46% of shoots bearing an average of 2 burrs. Late ripening, with harvest time in the last third of October. The nuts are very large (11.4 cm³). Each burr contains an average of 2.3 nuts, 8% rounded and 76% flattened on one side. The shell is brown, smooth, glossy, medium-thick, and easy to peel. The flavor is intensely aromatic, with light brown flesh. Its late ripening extends the harvest and marketing period. On fertile loess soils, it can produce high yields and good market quality.

Iharosberényi 57

A variety developed on loess soil in the Transdanubian region. It bears regularly and abundantly, with 44% of shoots producing an average of 2 burrs. Medium ripening, beginning in early October, with a very long ripening period. The nuts are large, with a maximum diameter of 34 mm. Each burr contains an average of 2.4 nuts, 10% rounded and 84% slightly flattened. The shell is light brown, slightly wavy on the surface, with a large, irregular hilum (“seal”). The flavor is strongly aromatic, typical of the Iharosberény varieties, with yellowish-brown flesh. It is the variety with the longest ripening period, yielding regularly and abundantly on fertile loess soils.