Whilst browsing for seeds to take with us to the island in a few weeks time, I noticed that one of the online smallholdings that I was shopping from had filberts, or cobnuts, for sale.
Husband loves nuts, and has reminisced often about eating fresh filberts as a boy in Istanbul. I recall picking them too as a child, where they grew in the woods adjacent to our house in Dorset.
As soon as I saw these I couldn’t resist.
The small box arrived at the house yesterday, hand-packed with a layer of hazel leaves on top of the nuts to keep the dampness in. Opening them released the scent of woodland.
They have a unique taste and texture quite unlike dried hazlenuts. Slightly sweet, nutty and milky. They are only semi-hard with a moist, almost chewy texture. If anything could taste of ‘green’, this is it.
It’s inspired us again to make sure that we plant plenty of hazel on the croft.
The hazelnuts that don’t get eaten in handfuls off the tree can be dried and stored, chopped or whole, for use in bread, cakes or puddings. Or preserved in jars of honey for spooning as luscious toppings over cooked apples, pears or ice-cream.