Ashley Nguyen5 said:So, I guess we’re just picking up where we left off last year, right? Does anyone actually know how to make that wild chestnut brandy people use for rheumatism and arthritis?
CHESTNUTS
Fall is basically when you go out and start gathering all those chestnuts. The thing is, they’ve got starch, oils, proteins, vitamins B1, C, K, and a bunch of other medicinal stuff in them.
If you want to make an extract, you take maybe 12 to 15 fresh ones, grate them up really fine—keep the brown hulls on there too—and then slowly pour about a cup of hot brandy over them. Once it cools down, you just strain and filter everything through. You could also just pour cold brandy over the grated nuts and let it sit in a glass bottle with a stopper for like 6 to 8 weeks before filtering it.
These extracts are meant for internal use, like taking drops to help with circulation, hemorrhoids, or varicose veins. It might even help with sinus issues, bronchitis, or some lung and gut problems, I think.
Usually, you’d take 15 to 20 drops in some water three times a day. But if you’re dealing with really bad hemorrhoid pain, you might need to do 40 drops, six times a day.
The extract is the main way to go, though people also drink tea made from the chestnut buds and flowers.
Then there's this tea made from young bark and the brown outer shell (just leave out the yellow part), which helps with hemorrhoids, prostate issues, inflammation, and swollen veins, plus it settles the pain from all that.
You can toss some walnut hull, willow bark, or plantain into that tea too, simmer it for about 10 minutes, let it sit for ten more, then strain it. Drink a cup in the morning and one at night, and it’s supposed to help with gout.
For swollen or varicose veins, there’s a salve you can make by mixing 20 grams of that wild chestnut extract with 60 grams of lanolin (that fatty stuff you get from sheep wool). You just rub it on and wrap the area with a bandage.
And if you have a fever or a cold, you can apparently eat a quarter of a grated chestnut on an empty stomach with a little water for two or three days.