The leaves of the hazelnut tree have been unjustly forgotten. They are rich in nutrients and used to be used in naturopathy as a tea for a variety of ailments. Hazelnut leaves can also be used in the kitchen.

The leaf of the hazelnut

A hazelnut tree can be clearly identified based on its leaves.

  • Rounded to ovate leaf shape
  • Light to medium green colour
  • Sawn leaf edge
  • Occupied with small hairs
  • Alternate on the shrub

Collect hazelnut leaves

The best time to collect leaves is from April to June. Then they have a fresh, green color and are still very soft and tender. Leaves picked later are leathery and not suitable for consumption.

Only the leaves are collected, which fill up like velvet when you stroke them.

Only pick the leaves from a hazelnut tree that is not directly on the road. Trees or hazelnut hedges that you have planted yourself in the garden are best suited for collecting.

Collect leaves to dry

If you want to make tea from hazelnut leaves, you can also pick leaves from the hazelnut tree later in the year.

Only take leaves that are fresh to the touch. Hazelnut leaves with holes or eroded edges should be left on the hazelnut tree. Insects are often present on them, which make the leaves unusable when they dry.

Lay out the collected leaves in an airy place to dry. You should avoid direct sunlight, as the leaves are leached out too much.

Hazelnut leaves as a tea

The leaves of the hazelnut tree contain essential oils and a phytosterol called sitosterol. It is used in naturopathy to reduce cholesterol levels and for intestinal problems.

For a tea, two grams of dried and finely chopped hazelnut leaves are scalded with 100 milliliters of boiling water. The tea should steep for ten minutes and is then drunk hot.

Use of the leaves in cooking

Hazelnut leaves can be used in the kitchen in a similar way to grape leaves. The taste is a little milder. To make the leaves supple, they are blanched in hot water for a very short time and then rinsed with cold water.

The leaves can be served with filling as a snack. They go particularly well with hearty game dishes.

Hazelnut leaves do not taste good raw, they only get their aromatic taste when they are blanched.

Preserve hazelnut leaves by pickling them

To keep leaves picked in the spring for a longer period of time, you can soak them in a solution of good cooking oil and salt.

You should clean and blanch the leaves beforehand.

They will keep for several months in an airtight jar. They taste good in salads or as a refinement for vegetable side dishes.

tips and tricks

Hazelnut leaves are not only healthy for people as a tea or as an additive for salads and other dishes. Rodents such as rabbits also appreciate the fresh and dried leaves as valuable additional food.

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Category:

Vegetable garden