ENGLISH NAME: Common Hazel
LATIN NAME: Corylus avellana
LOCAL NAMES:
Czechia: Líska obecná
Turkey: Yabani fındık
Bulgaria: Лешник (Leschnik)
Georgia: თხილი (Tkhili)
COUNTRY: Turkey, Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: Guria, Imereti, Adjara; widespread across
temperate Europe and western Asia
Elevation: Lowlands to
mountainous regions
Terrain: Woodlands, forests,
hedgerows, mixed deciduous habitats; prefers well-drained soils and moderate
moisture
DESCRIPTION:
Common Hazel is a deciduous shrub or
small tree, typically 3–8 meters tall, with oval, serrated leaves. In early
spring, it bears yellowish-green catkins and later produces edible nuts
(hazelnuts) encased in woody husks. It is valued for its nuts, which are used
raw, roasted, or in culinary applications, and its wood, used for crafts and
tools.
USABLE PARTS: Edible nuts, leaves (for herbal tea), wood
(for woodworking)
MEDICINAL
PROPERTIES:
Not typically used for medicinal
purposes, though traditional systems sometimes use bark, leaves, or nuts for
minor ailments. Scientifically, it is primarily valued for culinary and
woodworking purposes.
UNDESIRED EFFECTS:
Generally safe when consumed as food; however, hazelnuts can cause allergic
reactions in susceptible individuals (itching, swelling, difficulty breathing).
COMBINING WITH
OTHER MEDICINES:
No major known interactions, but consult a healthcare professional before
combining with supplements or medications if you have health conditions.
PREPARATION:
Hazelnuts are eaten raw, roasted, or
used in recipes; leaves can be dried and brewed into herbal teas.
HARVEST TIME:
September, October (when nuts ripen)
HARVEST METHOD:
Harvest by collecting fallen nuts from the ground or by shaking branches to
dislodge ripe nuts. Gather by hand or use nets/tarps beneath the tree.
CONSERVATION
(STORAGE):
Store cleaned, dried nuts in airtight containers in a cool, dry place.
Conservation includes protecting natural habitats, sustainable harvesting, and
preserving genetic diversity.