Corkscrew hazel nuts are edible
The corkscrew hazel was discovered in the wild in the mid-19th century, where it caught the eye as a spontaneous mutation of the common hazel with twisted branches. Since this shrub reaches a maximum height of 300 cm as a freak of nature, it has taken the hearts of hobby gardeners by storm as a distinctive decorative wood for beds and tubs. The harvest of the small fruits takes a back seat because they rarely appear on a Corylus avellana 'Contorta'. The nuts are still suitable for consumption.
- Freeze nuts and store nuts like squirrels do
- Roast nuts at home
- Only properly stored nuts can be kept for a long time
Tips for a tasty preparation
If a corkscrew hazelnut brought you a few small nuts, you have a wide range of possible uses. Equipped with a powerful nutcracker, nothing speaks against eating it fresh from the tree. Dried and ground for 4 to 6 weeks, the hazelnuts turn into an aromatic ingredient for many a treat. We have compiled a selection for you here:
- Hazelnut cream made from 400 g ground nuts and 1 tablespoon each of cocoa powder and birch sugar (xylitol)
- Muesli made from hazelnuts, almonds, apple rings, hemp seeds, oat and spelled flakes, honey and brown sugar
- Hearty hazelnut herb coating for schnitzel made from 50 g nuts, 2 bags of herbal tea, rapeseed oil and salt
For a sweet hazelnut treat on the fly, conjure up a seductive chocolate-hazelnut cake in 5 minutes. One cup each of sour cream, flour, cocoa, ground nuts and sugar are mixed with 3 eggs, 1 packet of baking powder and half a cup of rapeseed oil. Filled into a greased baking tin, the cake is ready within 45 minutes at 180 degrees top and bottom heat in the oven.
In September and October, the nuts of a corkscrew hazelnut are mature enough to be harvested. As long as the fruits remain on the bush and have a green skin, they are not suitable for consumption. Instead of plucking these off, you better look out for brown hazelnuts that have fallen on the ground.