Hazelnut: what it contains, how to use it, and what tradition credits it with

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The hazelnut is the nut of the hazel, Corylus avellana, a bushy shrub of the Betulaceae family native to the northern hemisphere. This page covers the kitchen side — nut, oil, pairings — and the folk side, where the leaves and the bark of young sprigs have their own long history. Useful if you have a hazel in the garden, or a bag of nuts in the cupboard.

What it is credited with

• Naturopathy treats the hazelnut as a concentrated energy food, useful in vegetarian and vegan diets for its protein and mineral load.
• Tradition considers it a restorative food for tired or convalescent people, eaten in small daily handfuls rather than in large amounts.
• Its fibre is credited by naturopathy with supporting a comfortable, regular intestinal transit.
• Herbalists class hazel leaves as astringent and toning for the veins, and traditionally use leaf decoctions on the legs for a feeling of heaviness and for the discomfort of varicose veins.
• The same astringency gives leaf preparations a reputation in folk herbalism for settling loose bowels.
• Leaf decoctions have a traditional external use on irritated, weepy or reddened skin, applied as a cool compress.
• The bark of young hazel sprigs was used externally in old country herbalism as a soothing compress for haemorrhoidal discomfort.
• Hazelnut oil has an old domestic reputation as a gentle vermifuge — a use now best left to a qualified practitioner, especially for children.
• Cosmetically, the cold-pressed oil is valued as a light, fast-absorbing oil for oily and combination skin.

How to use it

Eating the nuts

• A small handful a day is the usual naturopathic serving — they are rich, and easy to overdo.
• Fresh nuts, picked early autumn, are milky and soft; they keep only a few days in the fridge.
• Dried nuts in the shell keep for months in a cool, airy place.
• Toast shelled nuts in a dry pan over medium heat until they smell nutty, then rub off the skins in a tea towel.
• Chop them into porridge, salads, green beans, roast carrots, or pair them with dark chocolate, pears and coffee.

Hazelnut oil

• Buy cold-pressed and use it raw: it loses its flavour with heat.
• A spoonful whisked with cider vinegar makes a dressing that suits lamb’s lettuce, beetroot and chicory.
• Keep the bottle closed, dark and cool — it turns rancid faster than olive oil.

Leaf infusion

• Pick young, healthy leaves from late spring to midsummer, dry them flat in the shade and store in a jar.
• Use a small handful of dried leaves to a mug of boiling water, cover, and leave to steep for ten minutes.
• Green and mildly bitter; a slice of lemon or a little honey softens it.

Leaf decoction for external use

• Simmer a generous handful of dried leaves in a litre of water for about ten minutes, then leave covered until cool.
• Strain, soak a cloth and apply to tired legs, working from ankle upwards.
• Traditionally used cool rather than warm, over short sessions of a week or two at a time.

Bark decoction

• Take thin bark from young sprigs when the shrub is bare, in late autumn or midwinter.
• Simmer briefly, strain well and use only as a cool external compress.

Frequently Asked Questions

The one thing to remember: eat a small handful of hazelnuts a day for the food value, and keep the leaves and bark for external compresses.

How many hazelnuts should I eat in a day?

Naturopathy generally suggests a small handful, eaten as a snack or scattered over a meal. They are very rich — around 680 kcal per 100 g — so more is not better. Unsalted, unsweetened nuts are the ones to choose.

When do I pick hazelnuts and hazel leaves?

Nuts ripen from late summer into early autumn, when the husks turn from green to fawn and the nuts drop easily. Leaves are picked young and healthy from late spring to midsummer, then dried flat in the shade. Bark from young sprigs is taken when the shrub is bare, in late autumn or midwinter.

What does hazel leaf tea taste like?

Green, faintly bitter and noticeably astringent — it dries the mouth a little, which is exactly what herbalists value in it. Steep a small handful of dried leaves in a covered mug of boiling water for ten minutes. Lemon or a spoon of honey rounds off the edge.

Can I use hazelnut oil on my skin?

Yes — cold-pressed hazelnut oil is light and absorbs fast, which is why it is a favourite in natural cosmetics for oily and combination skin. Patch-test on the inner forearm first, and avoid it altogether if you have a tree-nut allergy.

Is hazelnut oil safe for children?

As a food, in a dressing, it is simply an oil. The old domestic use of hazelnut oil as a de-wormer for children is not something to try at home; worms need a proper diagnosis and a pharmacist or doctor’s advice.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.