Can you stop conkers going Mouldy?
Online Answer
THE ONLY way to actually harden conkers, despite what many people say, is to store them in a cool, dry place for at least one year. It is best to store about twenty or more in a shoebox in a garage. Many of the conkers will go mouldy and the insides will become full of a green dusty substance, but one should survive..
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The story goes that conkers contain a noxious chemical that repels spiders but no-one's ever been able to scientifically prove it. There's hearsay that if a spider gets close to a conker it will curl its legs up and die within one day. Others say spiders will happily crawl over conkers with no ill effects at all.
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No. Conkers contain a poisonous chemical called aesculin. Eating a conker is unlikely to be fatal, but it may make you ill.
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When are conkers ready to pick? Conker season is thought to start around August, and lasting through September and October, however, this can be affected by the climate and environmental factors. Conkers are ready when they have fallen from the tree as this is when they've hardened and ripened in the middle.
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Put your conker in the oven for one minute and 30 seconds. Take you conker out of the oven and leave on a hard surface until lukewarm. When the conker is cool enough to pick up, ask an adult to pierce a hole in your conker.
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Conkers contain a poisonous chemical called aesculin. Eating a conker is unlikely to be fatal, but it may make you ill. They are poisonous to most animals too, including dogs, but some species such as deer and wild boar can eat them.
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