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This is the description page for Hazel (Corylus avellana) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Hazel.  The Common Hazel, Corylus avellana, (also known as Cobnut) is a species of hazel and a member of the Betulaceae (beech) family. This deciduous shrub (which rarely grows more that 7m tall) is native to Europe and Asia. It bears dark green leaves that are rounded, 6–12 cm long and across, softly hairy on both surfaces, and with a double-serrate margin. It is the hazel that bears the classic catkins (also known as 'labmbs' tails' of carly spring (though these can appear any time from December to April. The plant is monoecious (ie bears separate male and female flowers on the same plant) with the female flowers being very small and largely concealed in the buds, with only the bright red 1-3 mm long styles visible. The fruit is a true nut, produced in clusters of one to five with each nut held in a leafy husk (an involucre) that encloses up to 3/4 of the nut. The nut falls from the involucre when ripe (generally in October) some eight months after pollination. The common hazel is an important component of traditional hedgerows where they were interleaved to form impenetrable boundaries to domestic livestock. The wood was also traditoinally grown as a coppice with poles used for wattle-and-daub housing as well as for agricultural fencing. Common Hazel is cultivated for its nuts in commercial orchards in Turkey, Europe, China and Australia. This hazelnut or cobnut, the kernel of the seed, is edible and used raw or roasted, or ground into a paste. When collecting your own clean with a dry cloth and leave the nuts in their shells, they will then keep over winter and only need to be cracked open for use. Hazelnuts work well in both sweeet (pralines and chocolate) or savory dishes (they can be used in salads, stews and even make a flour if roasted and ground). They also make a refreshing drink if ground in a blender and mixed with milk. In the 15th century the leaves were used to make a highly-spiced pork stew called 'Noteye' (literally 'nutty', a recipe derived from HARLEIAN MS 279 c 1420). Recipes Utilizing Hazel Noteye |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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