Why are my conkers white?
Online Answer
Conkers that aren't ripe have green prickly shells that haven't split, and if you try to open them up with force, the nut is still greeny-white. Conkers that are ripe enough and have turned a nice glossy reddish-brown usually have outers that have already split and just need to be popped open to extract the nut.
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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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