Hazelnuts

Hazelnuts can be divided into two groups – roundish European filbertsand the longer and larger Lamberts. Hazel or lombardanuts are the king of nuts. This is the nut I most associate with Latvia and my childhood when we would pick them in the forests and crack them open with a rock to see if there was a nut inside or not.

Hazel trees reach a height of 3‒5 m and they only give the first harvest 5‒10 years after planting. Harvesting traditionally takes place in September and October – the bunches are picked or shaken off the tree, cleaned, washed, and sorted by size. The shells are crushed in rollers. Damaged nuts are used to produce oil and the whole ones are sold.

These nuts have long had magical properties. They have served to ward off evil spirits, mice, and even lightning, and young maids used them to predict their futures. In times of bad harvests, they have also warded off starvation. The ancient Celts carried hazelnuts in their pockets because they believed it cured rheumatism. It was also one of the five sacred foods gifted to humans by God.

Hazelnuts contain В, В1, В2, С, Е, and РР vitamins, as well as iodine, copper, manganese, cobalt, and iron. Its oil prevents cholesterol buildup, reduces the risk of venous diseases, and is vital for growth and development – that is why they are good for children and older persons. They are low in sugar (up to 7%), but high in fat. They also contain substances for cleansing the body and can be used for chronic fatigue, diabetes, hypertonia, excess weight, and tiredness.

Purchasing
They should be clean with a fresh aroma and taste. They should not be bitter or musty.

Store
At room temp a few weeks, 0 to -3 degrees about 12 months.