Research at OMU has transformed once-discarded chestnut blossoms into a natural herbal tea rich in antioxidants and believed to support the immune system

Chestnut blossoms that were once left to fall to the ground and go to waste are now being transformed into herbal tea through scientific research. Thanks to the work of Prof. Dr. Ümit Serdar, Head of the Department of Horticulture at the Faculty of Agriculture of Ondokuz Mayıs University (OMU), chestnut blossoms have been converted into a value-added natural product. Harvesting has now begun, with the resulting tea attracting attention for its high antioxidant content and its potential to support the immune system and help protect against various diseases.

The blossoms are harvested from chestnut trees growing at the Ali Nihat Gökyiğit Research Center at OMU. After the flowering season, the male blossoms naturally fall from the trees. Rather than being discarded, they are collected, dried, and processed into a herbal tea with a high antioxidant value. With this year's harvest now underway, the blossoms are being offered to consumers as a natural product, while research has highlighted their promising health-related properties.

"Chestnut Blossoms Are Extremely Valuable"

Speaking about the project, Prof. Dr. Ümit Serdar explained:

"We harvest the blossoms of chestnut trees. These flowers play a vital role in pollination, as chestnut trees produce both female and male catkins. The male catkins are currently in full bloom, and once flowering ends, they naturally fall to the ground. We collect them after they fall and dry them, much like linden flowers. They produce a highly valuable herbal tea."

Dr. Serdar noted that the tea's antioxidant properties have been compared with those of chestnut honey.

"Its antioxidant capacity is many times higher than that of chestnut honey. We believe it strengthens the immune system and may help relieve coughs and similar conditions. It is an excellent tea for supporting the immune system."

He added that the University packages and sells the tea in its pure form, while the Fatsa Chamber of Agriculture produces a tea-bag version blended with rose hips and hawthorn, offering consumers additional product options.

Dr. Serdar also pointed out that a single chestnut tree produces two to three times more blossoms than fruit, underscoring the considerable economic potential of this previously overlooked natural resource.

Serving Suggestions: Lemon or Cinnamon

Dr. Serdar noted that chestnut blossom tea has a naturally astringent taste, similar to that of chestnut honey.

"We recommend using two flower catkins for one cup of tea. Some people find the flavor slightly astringent. We conducted a survey among our students, and the results showed that adding lemon noticeably reduced the astringency. Students also reported that adding cinnamon created an even more pleasant aroma."