Xanthoceras sorbifolium

Xanthoceras sorbifolium – Yellowhorn or Chinese Flowering Chestnut

A compact ornamental tree or large shrub native to northern China and very rare in Australia. Xanthoceras sorbifolium is cherished for its striking appearance, edible seeds, and cultural significance. In mid to late spring it bursts into clusters of beautifully fragrant, star-shaped white blossoms with golden centres that deepen to red-orange with age, creating a brilliant display in the garden. As the seasons progress, the tree develops green, chestnut-like pods containing edible seeds, widely used in Chinese cooking for their sweet, nutty taste that is similar to macadamias. The leaves and nectar rich flowers are also edible.

Beyond its culinary and ornamental allure, Xanthoceras sorbifolium holds a spiritual resonance in certain Chinese traditions, symbolising renewal, resilience, and abundance. Its hardy, drought-tolerant nature echoes these qualities, making it an excellent choice for Australian gardens where water-wise practices are key. Whether grown for its spectacular blooms, edible seeds, or deeper cultural meaning, Xanthoceras sorbifolium presents a compelling blend of beauty and heritage.

Yellowhorn produces flowers on old wood, so any pruning should occur immediately after flowering to avoid cutting off the next season's flowers. If interested in the seeds, it is good to know that the species is considered semi self-fertile: although a single specimen should still produce fruit some, planting multiple trees encourages heavier fruiting.

Key Characteristics

• Mature height: 2–6 m, can easily be kept smaller if desired
• Mature width: 2–4 m
• Growth rate: Slow to moderate
• Fragrance: Yes
• Edible parts: Flowers, leaves, seeds
• Light needs: Full sun to part shade
• Frost tolerant: Yes 

Seed kernels can be eaten raw, but roasting removes a slightly bitter aftertaste

Roasted Seed Recipe

• 40 seeds
• 500 mL water
• 3 1/2 tsp salt
• 1 tsp liquid smoke

Place seeds, salt and water in a pan and bring to a boil. Boil for 8 minutes. Remove seeds from water, pat dry and place in a pre-heated 180C oven for 8 minutes. After roasting, remove and shell the seeds and put the kernels in an extra cup (250 mL) of water mixed with the liquid smoke. Soak for 5 minutes, remove nuts from solution, pat dry, and toss in extra salt if desired.