The first tree planted in 1858 in Oregon's Umpqua Valley by an English sailor, Sam Strictland.    The tree grew and thrived.

About twenty years later, a Frenchman, David Gernot, sent to France for seeds of the thin-shell variety. Fifty trees produced from these seeds were planted in the Willamette Valley along a fence row, as was the practice in the Old Country. There they thrived with little attention, providing food for the family and surrounding wildlife.

Around 1885 Felix Gillet, a French horticulturist, introduced the Barcelona variety.   With a short growth time of only six years to commercial production and a productive life of up to forty years, Hazelnuts became a viable crop in the Pacific Northwest.    The first tree planted in the Umpqua Valley of Oregon is still standing.

Barcelona variety is extensively grown today in the western United States and Canada.  Oregon produces between 98 and 99 percent of the total U.S. Hazelnut crop. The cool summers, gentle winters, rainfall, and rich soil produce Hazelnuts that are prized worldwide for their large size and quality.  

The Hazelnut

The shell is smooth and round, like a Roman helmet.   Each shell holds a plump, sweet kernel.  It is related to the Filbert.   "Filbert" is thought by some historians to have originated from the Old English name, "full beard," because of the long husk that entirely covers the nut in some varieties. Others thought the name was derived from St. Philibert; August 22, the day dedicated to him, corresponds to the time, in England, of the ripening of the earliest filberts.   The bushes grow wild.  They sometimes form fence rows and produced tiny nuts - hazelnuts.

At different times, this nut has been called the Cobb, the Cobb Nut, the Spanish Nut, the Pontic Nut, and the Lombard.

Oregon growers refer to their crop as the hazelnut for marketing reasons just like Idaho refers to their potatoes by the state name.

Looking backwards int time

This nut has been around for a long time.   According to a manuscript found in China from the year 2838 B.C., the hazelnut took its place among the five sacred nourishments God bestowed on human beings. This tells us that hazelnuts, in some form, have been around for over 4500 years.

About 1800 years ago, the Greek physician, Dioscorides, thought he had a cure for baldness. His ointment-a mixture of burnt hazelnut shells and suet-was smeared on balding heads in the hope that the wily strands of hair would reappear.  It was also thought that filberts, mixed with black pepper, cured the common cold. . He treated nagging coughs with a mixture of pounded hazelnuts and honey. Although the curative powers of this combination aren't proven, the sweet taste at least diverted attention from the ailing throat.

    Many other ancient writings extol the curative properties of the hazelnut, or filbert. Mashed filberts and figs or raisins were used as a paste on the bite of a scorpion to take away the pain. Filbert leaves, boiled in water, were thought to be a blood purifier. The light coal produced by burning filbert wood was powdered and eaten as a cure for stomach problems.

While most of these remedies may seem futile by modern standards, the ancients were on the right track. Hazelnuts are nutritious. They are high in fiber and in minerals and vitamins such as calcium, potassium, magnesium, and Vitamin E. They are also a good source of protein and monounsaturated fats.
And they taste good too!

Storage, Equivalents, & Definitions

Storage:
The best place to store shelled hazelnuts is in the freezer at 27 degrees or less. They will last up to two years if stored in plastic bags or containers.

The next best place to store shelled hazelnuts is in the refrigerator at 32 to 35 degrees. They last up to one year if packaged in airtight plastic bags or containers so they do not pick up odors. Before using, let nuts warm to room temperature in unopened bag.


Definitions:
Hazelnut Meal: Very finely ground hazelnuts used in commercial preparations as a binding agent or flour.
Finely ground toasted hazelnuts: Hazelnuts that are chopped with a knife a little more coarsely that finely ground.
Medium chopped toasted hazelnuts: Hazelnuts that are chopped with a knife into 1/16 to 3/8-inch pieces.
Coarsely chopped toasted hazelnuts: Hazelnuts that are chopped with a knife into 1/4 inch or larger pieces.

Roasting

    Hazelnuts are delicious eaten right out of the shell. They have a sweet taste and a creamy texture. But they really shine when they are toasted (roasted). The flavor then turns smoky and robust and the texture is crisp and crunchy.
    To toast hazelnuts, I prefer slow roasting in a pre-heated 275-degree oven. Spread shelled nuts in a shallow baking pan and roast at 275 degrees for 20 to 30 minutes, until the skin cracks and the meat turns light golden.
    Hazelnuts may also be roasted at higher temperatures. At 350 degrees, they will toast in only eight to ten minutes, but watch them closely, as they can go from toasted to scorched in a very short time at this temperature. If using a microwave, roast nuts at full power for three to four minutes.

    To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly, making a hobo pack. Let stand to steam for about five minutes. Vigorously rub the warm nuts in the towel until most of the skins are removed. Remove the nuts and shake the towel outside in the garden.

Don't be concerned if some of the skins tenaciously cling to the nut. This is their nature, and the light-dark colors give hazelnuts a distinctive look.

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