A hazelnut is the nut of the hazel and is also known as a cob nut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice as long as it is round. The nut falls out of the husk when ripe, about 7–8 months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Hazelnuts are also used for livestock feed, as are chestnuts and acorns. The seed has a thin, dark brown skin and can sometimes be removed before cooking.

Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B₆, as well as smaller amounts of other B vitamins. Additionally, 1 cup (237 ml) of hazelnut flour has 20 g of carbohydrates, 12 g of which are fibre.

Hazel nuts are harvested annually in mid autumn. As autumn comes to a close, the trees drop their nuts and leaves. Most commercial growers wait for the nuts to drop on their own, rather than use equipment to shake them from the tree.

For more information:

http://en.wikipedia.org/wiki/Hazelnut

http://www.5min.com/Video/How-to-Grow-Hazelnut-18630202

http://www.songonline.ca/nuts/hazelnuts.htm

http://www.lrconline.com/Extension_Notes_English/pdf/nut_trs.pdf

This entry was posted on Friday, February 5th, 2010 at 8:00 am and is filed under Prairie Fruit.