In all seasons, nature provides everything our body needs to experience a deep sense of well-being. Our body interacts with the Earth and welcomes its fruits.
Here are the properties and history of the hazelnut as well as some recipes for this nut full of resources.
THE SECRETS OF THE HAZELNUT TREE
Men have been eating hazelnuts since the Neolithic period and they were one of the first nuts found in archaeological excavations in Europe.
The plant on which they grow, the hazelnut tree, is in fact a shrub that rarely exceeds six metres. It is ideal for planting a hedge because of its fast growth and its multiple trunks. It is a great species to use as a hedge to delimit land or to start reforesting a wasteland.
It acts as a protector for many plants, especially herbaceous plants and other species of young trees. Its leaves can also intensively nourish the soil with vital organic matter.
The hazelnut symbolizes fertility and is associated with the moon; it is a celestial womb, a miniature universe. In certain cultures, a year rich in hazelnuts brought prosperity.
The hazelnut also produces a delicious oil, that shouldn’t be cooked, and that is good for the heart thanks to its oleic acid content. It contains 63% saturated fatty acid. It also contains vitamins A, B1, B2, B3 and C and many minerals, and is rich in fibre and antioxidants.
HOMEMADE HAZELNUT SYRUP
Hazelnut syrup produces delicious flavours in desserts, coffee and hot chocolate. Here’s our recipe for making a bottle of homemade, natural syrup.
You will need:
500 g sugar
500 g spring water
250 g hazelnuts
First of all, roast the hazelnuts to enhance their flavour. To do this, place the shelled hazelnuts in an oven at 200°C for 10 minutes. Then chop them into large pieces.
Mix the sugar, water and nuts in a saucepan over low heat. Cook for about 30 minutes until you obtain a syrup as the liquid evaporates.
Once cooked, use a very fine-mesh sieve to retain all the deposits from the syrup and pour it into a sterilised glass bottle to preserve it. Placing it in the refrigerator will allow you to enjoy it longer.
You now have a syrup that will flavour your treats.
For a light and easy dish, we suggest our seasonal recipe for two, made with good garden vegetables.
You will need:
1 raw Chioggia beet
2 yellow radishes
1 spring onion
1 small dry goat cheese
100 g mesclun salad mix
sprouted onion seeds
10 g chopped roasted hazelnuts
3 tablespoons hazelnut oil
1 tablespoon balsamic vinegar
Cut the beet, figs, radishes, onion and goat cheese into thin slices. Place your mesclun on the plate and add the chopped ingredients. You can then sprinkle the sprouted seeds and hazelnuts on top. Season with oil and vinegar. Your seasonal gourmet salad is now ready.
A COSMETIC OIL
Hazelnut vegetable oil is an essential in natural cosmetics. It deeply moisturises and protects combination and oily skin thanks to its vitamin E and oleic acid content.
It is restorative and healing and also regulates sebum production in case of acne. Fast absorbing, it is ideal to reduce redness and works as a draining depurative in beauty treatments. An antioxidant, it strengthens the hydrolipidic film.
Apply two or three drops to the face morning and evening, and gently massage.
In case of oily or dry hair, it balances the scalp and strengthens the hair cuticle. This oil is full of benefits and is a real beauty asset. It also makes an excellent nourishing and relaxing massage oil.
The wellness benefits of the hazelnut invite you to be inspired by nature. The time is ideal for this seasonal nut. It’s available on market stalls, so make the most of it.
How do you use hazelnuts?