Why Hazelnuts Are Worth the Hunt

There is something deeply satisfying about filling a bag with free food from the hedgerow, and hazelnuts are one of the most rewarding targets for a beginner forager. Also known as cobnuts when cultivated, our native hazel (Corylus avellana) grows across the British Isles, thriving in hedgerows, woodland edges and traditionally coppiced woods. The nuts are rich, sweet and versatile — eat them fresh, roast them, grind them into frangipane or press them for oil. They also store well, so a good autumn haul can last until Christmas.

Where to Look: Hedgerows, Coppices and Woodland Edges

Hazel is a shrubby tree, often multi-stemmed, with round, serrated leaves and distinctive catkins in early spring. In late summer, your eyes should be searching for clusters of nuts wrapped in leafy green husks. Good places to start:

• Ancient hedgerows: Mixed hedges with hazel, hawthorn and field maple. Hazel often grows on the sunny side.
• Coppiced woodlands: Traditional coppice cycles produce young stems that are easy to reach. Nuts form at eye level.
• Woodland edges and rides: Hazel loves light; the best crops are along sunny margins.
• Scrubby corners and old railway cuttings: Disturbed ground and plenty of light can harbour self-seeded hazel.

Always forage legally and responsibly. In the UK, picking wild nuts for personal consumption is generally allowed on public footpaths and common land, but you must have permission on private land. Avoid nature reserves or sites of special scientific interest where byelaws may prohibit picking. Never strip a bush bare — leave plenty for wildlife.

When to Go: Reading the Seasons

The hazelnut season runs from late August through September, sometimes into early October depending on region. A warm, sunny year can bring ripe nuts by mid-August; a cold, wet summer might delay them until late September. The key is to start checking early and check often. A single bush can ripen over two or three weeks, and the window between ripe and squirrel-taken is short.

Early in the season, husks are green and tightly clasp the nut. As nuts ripen, husks turn yellow-brown and begin to split, peeling back to reveal the hard brown shell. At this point, nuts are ready to fall. If you wait until they are on the ground, you are almost certainly too late — squirrels, jays, mice and dormice will have beaten you to it.

How to Identify Ripe Hazelnuts

A ripe hazelnut is easy to recognise once you know what to look for. The shell should be a warm, even brown — not pale beige or greenish. Give the nut a gentle squeeze; it should feel solid and heavy for its size. The husk should be loose, papery and beginning to peel away. If the husk is still green and tightly wrapped, leave it for another few days.

• Good nut: Brown shell, loose husk, no holes, feels heavy.
• Unripe: Pale shell, green husk that clings tightly, nut feels light.
• Bad nut: Small round hole (weevil), shell feels light or rattles, mould or discolouration.

When you find a ripe cluster, cup your hand under it and gently twist the nut free. If it drops easily, it is ready. If it resists, it needs more time. Take only what you need.

Beating the Squirrels (and Other Wildlife)

Grey squirrels are the forager's greatest rival. They are quick, persistent and will strip a hazel bush in days. To stay ahead, visit your favourite spots every two or three days from late August. Early morning is best — squirrels are active at dawn, but you can often beat them if you arrive first. Look for nuts that are just starting to loosen in their husks, and pick them before they fall.

Other competitors include jays, wood mice, voles and dormice. Dormice are legally protected, so if you find a nest, leave it alone. A good tactic is to focus on lower branches, which squirrels and birds often overlook, and on bushes slightly isolated from the main woodland — they receive less attention.

Harvesting, Drying and Storing Your Find

Once home, spread your nuts in a single layer in a warm, airy room — a garage or sunny windowsill works well. Leave them to dry for one to two weeks, turning occasionally. This reduces moisture and prevents mould. You can test for good nuts by dropping them into a bowl of water: sound nuts sink, while empty or weevil-infested nuts float. Discard the floaters.

When the shells are dry and the nut rattles slightly inside, they are ready for storage. Keep them in a cool, dark place in mesh bags, paper sacks or jars with loose lids. They will keep for several months. For longer storage, shell the nuts and freeze them in airtight bags. Roasting brings out their flavour — spread on a baking tray and roast at 160°C for 15–20 minutes, then rub off the papery skins while still warm.

Foraging is about more than filling your larder. It is a way of connecting with the countryside and learning the seasons. Tread lightly, enjoy the hunt, and with patience you will soon beat the squirrels at their own game.