Corylus americana
Hazelnut is a deciduous, thicket-forming shrub found in woodlands and edge. The American hazelnut which can grow to 15 ft. (4.5m), has a rounded crown, greyish bark, and bristly glandular-hairy twigs.
Growth Rate: This shrub grows at a medium to fast rate, with height increases of anywhere from 13″ to more than 24″ per year.
Sun Preference: Full sun and partial shade are best for this shrub, meaning it prefers a minimum of 4 hours of direct, unfiltered sunlight each day.
Soil Preference: The American hazelnut grows in acidic, alkaline, loamy, moist, rich, sandy, well-drained and clay soils. It is drought-tolerant.
Shaping: Hazelnuts will naturally grow into a shrub, but you can also prune them into the shape of a tree. To form a tree, choose six strong branches near the upper part of the bush and trim everything below, as well as any low-hanging branches.
If you allow them to take their natural shape, you won’t need to do much pruning. Snip the suckers that grow out of the roots and thin the bush evenly on occasion in the winter when the plant is dormant.
Fertilizing: Fertilize the plants in spring with well-rotted organic matter or a well-balanced fertilizer sprinkled into the drip line of the tree. Granular fertilizer should be worked into the earth surrounding the tree. Use 2 pounds of fertilizer per 100 square feet of soil.
Flower and Fruit: In early spring, yellow-brown male catkins of up to 3 inches (7.5cm) long droop from year-old twigs. Tiny female flowers, solitary or paired, are crowned with red styles. Hard-shelled nuts ripen between July and September. Measuring 0.4-0.6 inches (1-1.5cm) across, they are arranged singly or in clusters of 2-6. Beaked hazelnuts are entirely enclosed in bristly husks that form narrow beaks.
Leaf: Foliage of both species is simple, alternate, and coarsely double-toothed with hairy undersides. Blades are oval to elliptic, with pointed tips and slightly heart-shaped bases. Beaked hazelnut leaves are 1.2-4 inches (3-10cm) long, while the leaves of American hazelnut are 2-6 inches (5-15cm) in length with hairy stalks. Autumn foliage is yellow to crimson.
The American Hazelnut can be expected to grow in Hardiness Zones 4–9
Wildlife Uses: The nuts produced by this shrub are a preferred by squirrels, deer, turkey, woodpeckers, pheasants, grouse, quail, and jays. The male catkins are a food staple of ruffed grouse throughout the winter.
Other facts: It is also known as the American filbert.
Ethnobotanical Information (Ethnobotany is the scientific study of the traditional knowledge and customs of a people concerning plants and their medical, religious, and other uses.)
Food or Forage Uses
EDIBLE PARTS: nuts
Hazelnuts can be eaten raw or cooked. Like most nuts, hazelnuts are healthy for you. They are rich in many essential nutrients including 14 grams of protein per serving. Hazelnuts are rich in B vitamins and also have high amounts of thiamine B1 Niacin B3. They have 21% recommended daily value of Vitamin E and are rich in iron and magnesium.
Hazelnuts have heart-healthy omega-6 and omega-9 fatty acids. They are high in fiber and antioxidants particularly proanthocyanins which have been shown in studies to fight cancer.
How to Harvest and Eat: Gather hazelnuts as they fall to the ground from late summer to October. Foraging them before the autumn rains increases your chances of foraging nuts that have not yet been attacked by mold. Once you’ve collected your harvest, separate the good nuts from the bad by submerging them in water. The non-keepers will float. Next, spread the nuts out on a tarp to dry in a warm, dry place for 2-4 weeks. Fully cured nutmeat will have transformed from white to cream-colored throughout. Cured hazelnuts will keep in their shells for a few months in a cool, dry area. They’ll last for up to a year in the fridge and up to 2 years in the freezer. Enjoy these nuts as a snack, or in salads, hot meals, and baking. The nutmeat can also be processed into flour, butter, and oil.
Recipes
HAZELNUT APPLE AND PARSNIP SOUP:
½ cup blanched hazelnuts (chopped),
2 cups parsnips (peeled, diced),
2 apples (peeled, diced), 2 tbsp. oil,
4.5 cups veritable stock.
Toss hazelnuts, parsnips, and apples together with 2 tbsp oil and roast until tender. In a pot, combine with vegetable stock. Mash while simmering. Add salt, pepper, and seasoning.
HAZELNUT PRALINS
Melt one tablespoon butter into a pan
Add 3/4 cup brown sugar
3/4 cup granulated sugar.
Stir until dissolved.
Add 3/4 cup cream
3 tablespoons butter.
Stir the mixture constantly until everything is melted and has turned a caramel color.
Toss in your hazelnuts and bring to a soft boil. Stir occasionally. Once the syrup has reduced, scoop out the nuts and place them on parchment paper to dry.
Medical Uses
American Hazelnut is emetic and astringent. The bark can be applied to abrasions and skin diseases.
Other Uses
Hazelnut wood has a long history of use for fencing, walking sticks, fishing rods, garden poles, and baskets. The long, malleable branches are perfect for coppicing in wattle fences and thatching spars. They were traditionally used for fences in Europe and early America.
