Hazelnut
Corylus avellana — Betulaceae
Italiano: Nocciolo — Nisula/Nusola
Description
Hazelnut (Corylus avellana) belongs to the Betulaceae family and is native to Europe. It thrives in Mixed woods, Hedgerows, Hills, Fresh valleys environments across regions including Italy, France, Germany, UK, Spain, Turkey. Botanically, Hazelnut is nutritious nuts omega-3 vitamin E. Young leaves edible.. It is also known locally as Nisula/Nusola. The edible parts include Nuts, Leaves. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during October and September. Nutritionally, Hazelnut stands out for its Vitamin E (15.0mg, 100% DV), Magnesium (170.0mg, 40% DV) and Iron (4.7mg, 26% DV). It also provides 15.0g protein and 9.7g dietary fiber per 100g serving. In the kitchen, Hazelnut offers a Sweet oily flavor profile. Raw toasted biscuits butter milk. Common culinary applications include toasted, butter, biscuits, milk. Popular preparations include Hazelnut butter, Hazelnut milk, Hazelnut biscuits, Toasted nut snack. For storage, dried 12mo Toasted 6mo. Safety note: No toxicity. Allergen tree nuts. Antinutrient content is phytates reduced soaking toasting. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Hazelnut butter
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: toasted, butter, biscuits, milk Storage: Dried 12mo Toasted 6mo
Recipes
- Hazelnut butter
- Hazelnut milk
- Hazelnut biscuits
- Toasted nut snack
- Nut flour bread
- Nut butter spread
- Wild winter pesto made from Hazelnut
- Traditional Hazelnut soup
