Foraging Hazelnuts: A Wildish Delight
Hazelnuts are a late summer and early autumn treasure, beloved by both foragers and wildlife alike. They’re versatile, delicious, and deeply rooted in the UK’s natural history. Gather them before the squirrels do, and transform the nuts into a creamy chocolate spread!
How long will it take?
How hard is it?
How many people can do it together?
Under 2 hours
Beginner-friendly
Perfect for solo foraging or a family outing
Summer-Autumn
a wildish story
WHAT DOES HAZEL LOOK LIKE?
- Tree Shape: Deciduous, smooth grey trunk, can be coppiced.
- Leaves: Round/oval, double-toothed, hairy when young.
- Flowers: Male catkins in winter, small red female flowers.
- Nuts: Green sheath, turning brown when ripe.
WHERE TO FIND HAZELNUTS
- Woodland, hedgerows, scrub.
- Mid-summer to mid-autumn.
WILDISH FACT
- Coppicing can extend a hazel’s life for centuries.
USING YOUR HAZELNUTS
- Let green nuts dry a few days, then roast for fullest flavor.
What do you need?
Basket or bag for collecting
Oven Blender or food processor
Ingredients for Homemade Wild Nutella (hazelnuts, cocoa, maple syrup, milk, etc.)
How to do it.
HOMEMADE WILD NUTELLA
INGREDIENTS
240g hazelnuts (dried/shelled)
¼ tsp vanilla extract
¼ tsp salt 2 tbsp cocoa powder
100ml milk (dairy or non-dairy)
80ml maple syrup (or to taste)
METHOD
1. Roast Hazelnuts at 180°C ~10–12 minutes.
2. Rub off skins in a towel.
3. Blitz in blender until a paste forms (~10 min).
4. Add vanilla, salt, cocoa, milk, syrup.
5. Blend to desired consistency. Adjust sweetness or milk.
6. Store in fridge for ~1 week.