COMMON HAZEL - CORYLUS AVELLANA
COMMON HAZEL - CORYLUS AVELLANA
Local name: თხილი
Where to find it: All regions of Georgia
Terrain: 1500-1800 m above sea level; undergrowth of oaks, in broad-leaved and coniferous mixed forests, subalpine woodlands
Description:
Corylus avellana, commonly known as European hazelnut or filbert, is a deciduous shrub that typically reaches a height of 3 to 5 meters (300 to 500 cm). It features an open, spreading habit with multiple stems arising from the base. The leaves are broadly heart-shaped, doubly serrated, and have a rich green color, turning yellow in the fall. The branches often bear pendulous catkins, with male catkins elongated and yellow, while female catkins are smaller and bud-like. Corylus avellana produces edible nuts enclosed in husks, and its bark is smooth and grayish-brown.
Usable parts: Leaves; Bark; Nut oil
Medicinal properties:
Leaves: Hazelnut leaves have been used traditionally as a remedy for conditions like diarrhea and inflammation.
Bark: The bark of hazelnut trees contain tannins, which have astringent qualities. Traditionally, hazelnut bark has been used for its astringent and anti-inflammatory properties.
Nut Oil: While not a traditional medicinal use, hazelnut oil extracted from the nuts is often used in skincare and aromatherapy. It is known for its moisturizing properties.
Preparation:
For hazelnut leaf tea, whether using fresh or dried leaves, simply place a teaspoon of dried leaves or a few fresh leaves in a cup, pour hot water over them, let it steep for 5-10 minutes, then strain and enjoy the tea, optionally sweetened with honey.
To make a hazelnut bark infusion, harvest small pieces or shavings of hazelnut bark, steep them in hot water for 15-20 minutes, and use the resulting infusion either as a tea or topically after cooling.
For hazelnut oil, roast hazelnuts, remove their skins, crush or grind them into a coarse powder, place the powder in a jar, cover it with oil, seal the jar, and let it infuse in a cool, dark place for a few weeks. Strain the oil to remove hazelnut particles and store it in a dark glass bottle.
Harvest time:
Hazelnut Leaves: late spring or early summer;
Hazelnut Bark: Late fall to early spring;
Hazelnuts (Nuts): in late summer to early fall.
Harvest method:
Hazelnut Leaves: Harvest hazelnut leaves by handpicking the healthy and mature leaves. Use clean and sharp scissors or pruning shears to cut the leaves, leaving a portion of the stem intact.
Hazelnut Bark: Harvest hazelnut bark with care to avoid damaging the tree. Collect small pieces or shavings of the outer bark using a knife or a small saw. Ensure that you are not removing large strips of bark from a single area, as this could harm the tree.
Hazelnuts (Nuts): Harvest hazelnuts when they are fully mature. You can collect them as they naturally fall to the ground, or you can shake the branches gently to release ripe nuts. Use gloves to protect your hands, as hazelnuts are often covered by a husk that can be prickly.
Conservation:
For hazelnut leaves, a common method is drying. Once completely dry, store the leaves in airtight containers away from moisture and light.
Hazelnut bark can also be conserved through drying. Cut the bark into small pieces or shavings and lay them out to dry in a cool, dry place. Once fully dried, store the bark in airtight containers.
For hazelnuts intended for oil extraction, the process begins with harvesting mature nuts when the husks begin to split open. After removing the husks and cleaning the nuts, roast them in the oven until the skins start to crack. Once roasted, allow the hazelnuts to cool completely and store them in airtight containers in a cool, dark place. If keeping for an extended period, consider refrigerating or freezing to maintain freshness. To extract hazelnut oil, crush the roasted nuts and use a press or a method like cold-pressing. Store the resulting oil in a dark glass bottle in a cool place. This method preserves the nuts and allows for the extraction of flavorful hazelnut oil.