What is perennial agriculture?
Most crops are "annual", which means that they live for one season and have to get replanted every year. To replant, farmers must loosen the soil, often by tilling, which (1) releases carbon, (2) disturbs the microbe communities that support soil health and maximize carbon sequestration, and (3) compresses soil aggregates, leading to increased runoff and erosion.
Perennial crops, on the other hand, remain in the ground year after year, protecting the soil from wind, water, and plow. Local examples of perennial crops include asparagus, elderberries, kernza, and of course, hazelnuts! Farming perennial crops is a great way to transform agricultural land into a carbon sink rather than a source.
So are all perennial crops environmentally friendly? Not necessarily. Some perennial plants are harvested with a lot of disruption to the top soil and plenty of fossil fuel inputs. If you are looking to support climate friendly agriculture, keep an eye out for food that is regeneratively grown. Though the term "regenerative agriculture" is not so strictly defined, it generally refers to farming in a way that builds soil health by keeping the ground covered, reducing tillage, and supporting biodiversity. Farming in such a matter increases carbon sequestration, drought resistance, and water filtration. With AHC's Midwestern hazelnuts, you can give yourself a double pat on the back for supporting perennial and regenerative agriculture.
So are all perennial crops environmentally friendly? Not necessarily. Some perennial plants are harvested with a lot of disruption to the top soil and plenty of fossil fuel inputs. If you are looking to support climate friendly agriculture, keep an eye out for food that is regeneratively grown. Though the term "regenerative agriculture" is not so strictly defined, it generally refers to farming in a way that builds soil health by keeping the ground covered, reducing tillage, and supporting biodiversity. Farming in such a matter increases carbon sequestration, drought resistance, and water filtration. With AHC's Midwestern hazelnuts, you can give yourself a double pat on the back for supporting perennial and regenerative agriculture.
How do I use hazelnut oil?
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Food: Hazelnut oil has a delicious flavor and heart-healthy fat profile that can't be beat in the kitchen. It is super versatile, and can be used anywhere you would use olive oil (sautéing, baking, roasting, etc.), but with the added bonus that you can get about 30° hotter in the pan without it burning and releasing free radicals. Try hazelnut oil in brownies or in this unbelievably moist orange cake to elevate your baking and eliminate more processed vegetable oils. Drizzle it over your favorite vegetable before roasting, pop your popcorn in it, or use it raw in this show-stopping hazel maple salad dressing. Even easier, grab a baguette, dip it in hazelnut oil, and enjoy!
Massage: Whether you're looking for deeper relaxation, more hydrated skin, or intensified sensuality with your partner, use hazelnut oil to enhance your massage experience. Hazelnut oil absorbs cleanly into the skin, reducing friction and relaxing your muscles without leaving you sticky.
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Beauty: With plenty of vitamin E, high oleic acid, and a low comedogenic index (it will not clog your pores) hazelnut oil has been touted as the "liquid gold" of skin and hair care. In fact, beauty companies sell 3oz bottles of hazelnut oil for $30!
Try hazelnut oil:
Learn more about hazelnut oil's beauty benefits here and here! We believe in edible beauty products! If you wouldn't eat your moisturizer, you might not want it seeping into your skin. |
How do I use hazelnut flour?
Whether you're looking to make a dish gluten free, cut carbs, or add a delightful nuttiness, hazelnut flour is a great addition to all types of baking. For recipes that need to rise (like banana bread or cookies), use hazelnut flour in a 1:1 or 1:2 ratio with whatever flour the recipe calls for. Try hazelnut flour on its own in a crumble topping, cracker, or crust (we love this epic raspberry cheesecake and this hazelnut-crusted tofu and salmon).
Also of note, our hazelnut flour is a protein powerhouse, with 11 grams of protein per 1/4 cup. This protein content is much higher than typical nut meals because our oil and flour are made in conjunction: the fat from the hazelnuts gets removed during the oil making process, and the flour is milled with the remaining "press cake". Try hazelnut flour as a delicious, one-ingredient protein powder in smoothies or sprinkled over veggies while roasting. See "Are hazelnuts healthy" for more.
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Shop hazelnut flour!
Also of note, our hazelnut flour is a protein powerhouse, with 11 grams of protein per 1/4 cup. This protein content is much higher than typical nut meals because our oil and flour are made in conjunction: the fat from the hazelnuts gets removed during the oil making process, and the flour is milled with the remaining "press cake". Try hazelnut flour as a delicious, one-ingredient protein powder in smoothies or sprinkled over veggies while roasting. See "Are hazelnuts healthy" for more.
Browse recipes!
Shop hazelnut flour!
How do hazelnuts grow?
Hazelnuts grow in shells, wrapped in husks, on bushes! Like this:
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Growing hazels: Hazels take about 4 to 7 years to bear nuts, so do your future self a favor and get planting! We grow hazels about 6ft apart in rows spaced about 15 feet apart, and they grow to about 5 to 15 feet high.
Pollination: Hazels are wind pollinated. They have little pink flowers that blossom in March, one of the earliest signs that spring is coming. They also have male flowers called catkins that develop in June and remain all winter before releasing pollen in the spring. Though all hazels have both male and female flowers, they will not pollinate themselves, so growers must plant several bushes with unique genetics to get nuts.
Learn everything you could want to know about growing hazels at MidwestHazelnuts.org.
Pollination: Hazels are wind pollinated. They have little pink flowers that blossom in March, one of the earliest signs that spring is coming. They also have male flowers called catkins that develop in June and remain all winter before releasing pollen in the spring. Though all hazels have both male and female flowers, they will not pollinate themselves, so growers must plant several bushes with unique genetics to get nuts.
Learn everything you could want to know about growing hazels at MidwestHazelnuts.org.
What are your favorite hazelnut recipes?
We've compiled them for you! This page has our absolute favorites: everything from green beans with tahini sauce to hazelnut-crusted salmon to chocolate hazelnut torte. Check out a preview below, and make sure to share your favorite recipes with us @AmericanHazelnutCompany.
HAZELNUT OIL, ROASTED KERNELS Green Beans with Spicy Tahini Sauce"A new staple in my house! They're so good and easy!"
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Hazel Honey Ice Cream"Nothing makes me feel fancier than drizzling hazelnut oil on my ice cream"
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What sets the Midwest hazelnut industry apart?
Most hazelnuts sold in the US today come from a European hazelnut variety grown in Oregon's Willamette Valley (see Where do hazelnuts grow?), but the burgeoning industry in the Midwest looks a lot different. So what sets us apart?
Genetics: The American Hazelnut (Corylus americana) is native to the oak savanna ecosystem that once covered swaths of the Upper Midwest. The crops on farms in the Midwest are crosses between this native nut and the European hazelnut, creating a version of the native plant with a larger nut size and more consistent yield. These hybrids maintain the characteristics of the native plant: winter heartiness, resistance to Eastern Filbert Blight, a rounded physical form, a husk that covers the full nut, drought resistance, and the ability to thrive without farmer added inputs like pesticides, herbicides, and even water.
Farms: Most Midwest hazelnut farms are diverse, growing hazelnuts alongside other perennials like berries and asparagus, or native plants like prairie grasses and oak trees. This diversity contrasts with the strict monocultures present around the world. Hazelnut farms in the Midwest are also quite a bit smaller than those worldwide, at only a few acres. While small farms have their advantages, we hope to see larger areas of land dedicated to hybrid hazelnuts as they become a more viable commercial crop.
Taste: You know how the small, wild strawberries are the sweetest? It's the same for hazelnuts! The flavor on our smaller, Midwest-grown nuts is slightly stronger and tastier than you might be used to with the bigger European hazelnuts. Plus the hazelnut skins on Midwest nuts are not bitter, so they are better for snacking and you can ignore any instruction to blanch your hazelnuts in all recipes. Try them for yourself and let us know what you think!
Harvest: The hazelnuts on small, Midwest plantings are largely harvested by hand. Farmers will run their arms along the flexible branches, and pluck off the hazelnut pods. A few growers use a machine called a straddle harvester, originally designed to pick blueberries. Straddle harvesters are shaped like an upside down U. They pass over the rows of bushes, running the stems through turnstiles that pull down and collect the nuts.
By contrast, the husks of the European hazels do not cover the full nut, so the nuts fall onto the ground and are harvested from there. A machine first shakes the trees vigorously to release the nuts, and then a strong fan blows the nuts into a single pile. This method presents ecological concerns because it requires using herbicide to clear the ground of any vegetation, which is why organic hazelnuts are exceedingly rare. The bare ground is ripe for erosion, and limits the water retention and carbon storage of the soil below.
Genetics: The American Hazelnut (Corylus americana) is native to the oak savanna ecosystem that once covered swaths of the Upper Midwest. The crops on farms in the Midwest are crosses between this native nut and the European hazelnut, creating a version of the native plant with a larger nut size and more consistent yield. These hybrids maintain the characteristics of the native plant: winter heartiness, resistance to Eastern Filbert Blight, a rounded physical form, a husk that covers the full nut, drought resistance, and the ability to thrive without farmer added inputs like pesticides, herbicides, and even water.
Farms: Most Midwest hazelnut farms are diverse, growing hazelnuts alongside other perennials like berries and asparagus, or native plants like prairie grasses and oak trees. This diversity contrasts with the strict monocultures present around the world. Hazelnut farms in the Midwest are also quite a bit smaller than those worldwide, at only a few acres. While small farms have their advantages, we hope to see larger areas of land dedicated to hybrid hazelnuts as they become a more viable commercial crop.
Taste: You know how the small, wild strawberries are the sweetest? It's the same for hazelnuts! The flavor on our smaller, Midwest-grown nuts is slightly stronger and tastier than you might be used to with the bigger European hazelnuts. Plus the hazelnut skins on Midwest nuts are not bitter, so they are better for snacking and you can ignore any instruction to blanch your hazelnuts in all recipes. Try them for yourself and let us know what you think!
Harvest: The hazelnuts on small, Midwest plantings are largely harvested by hand. Farmers will run their arms along the flexible branches, and pluck off the hazelnut pods. A few growers use a machine called a straddle harvester, originally designed to pick blueberries. Straddle harvesters are shaped like an upside down U. They pass over the rows of bushes, running the stems through turnstiles that pull down and collect the nuts.
By contrast, the husks of the European hazels do not cover the full nut, so the nuts fall onto the ground and are harvested from there. A machine first shakes the trees vigorously to release the nuts, and then a strong fan blows the nuts into a single pile. This method presents ecological concerns because it requires using herbicide to clear the ground of any vegetation, which is why organic hazelnuts are exceedingly rare. The bare ground is ripe for erosion, and limits the water retention and carbon storage of the soil below.
How do I join AHC as a grower?
If you grow or plan to grow hazelnuts sustainably in the Midwest, we'd love to talk! Fill out our contact form here and we'll reach out to discuss. If you are looking for resources to help you start growing hazels, the Upper Midwest Hazelnut Development Initiative is a good place to start. Contact AHC to prepare for when you have nuts available to sell. We can help connect you to other experienced growers. We are busy developing the market, and we need your hazelnuts!
Where can I buy hazelnuts?
Are hazelnuts healthy?
Yes! Hazelnuts are a superb combination of protein, healthy fats, and nutrients that are associated with heart health, muscle repair, and a reduced cancer risk. While most nuts are considered healthy, hazelnuts are particularly coveted for their vitamin E, folate, B vitamins, and fat profile.
And it's not just the plain nuts! Our products are wholesome and healthy across the board. Our hazelnut oil is cold pressed, high heat, and has about half the saturated fat as olive oil. Our hazelnut flour is protein-packed to the brim (see figures below), and our HazelSnackers are made with simple, whole ingredients and zero preservatives!
And it's not just the plain nuts! Our products are wholesome and healthy across the board. Our hazelnut oil is cold pressed, high heat, and has about half the saturated fat as olive oil. Our hazelnut flour is protein-packed to the brim (see figures below), and our HazelSnackers are made with simple, whole ingredients and zero preservatives!
Figure 1. Most people know olive oil as a healthy fat, and it is! It's just not AS healthy as hazelnut oil. Both oils boast the coveted, heart-healthy ratio of Omega-6 to Omega-3 fatty acids, but hazelnut oil has only half the saturated fat! Saturated fat is associated with higher LDL cholesterol.
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Figure 2. Our hazelnut flour has a boatload of protein! This is because our oil and flour are made in conjunction: the fat from the hazelnuts gets pressed into the oil, and the flour is milled with the remaining "press cake," which is largely protein and fiber. Try hazelnut flour as a delicious, one-ingredient protein powder in smoothies or sprinkled over veggies before roasting.
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Where do hazelnuts grow?
American Hazelnut Company growers have farms across the Upper Midwest, in Wisconsin, Minnesota, Iowa, and Illinois. The Midwest industry is growing every year, but we are still relatively small. About 99% of domestic hazelnut production happens in Oregon, where they cultivate a European hazelnut variety (see "What sets the Midwest hazelnut industry apart?"). Worldwide, the US ranks third for hazelnut production, with 70% of supply coming from Turkey, and 20% from Italy.
Hazelnuts in the wild have a much broader distribution. The American Hazelnut (Corylus americana) spans across the eastern half of the United States and Canada, including the Upper Midwest. The Common Hazel (Corylus avellana) grows across most of Europe into Asia, while the Beaked Hazelnut (Colylus cornuta) grows along the northern US border and Pacific Northwest. Large Filberts (Corylus maxima) are native to southeastern Europe and western Asia.
Hazelnuts in the wild have a much broader distribution. The American Hazelnut (Corylus americana) spans across the eastern half of the United States and Canada, including the Upper Midwest. The Common Hazel (Corylus avellana) grows across most of Europe into Asia, while the Beaked Hazelnut (Colylus cornuta) grows along the northern US border and Pacific Northwest. Large Filberts (Corylus maxima) are native to southeastern Europe and western Asia.
What is the history of the Midwest hazelnut industry?
Back in the early 1900s plant breeders started to cross the native American Hazelnut with a commercial European hazelnut, hoping to develop a crop with the winter hardiness and blight resistance of the American Hazelnut and the larger size and consistent yield of the European. With help from university researchers, the seedlings slowly improved, and by the early 2000s, there were enough hazelnut growers, plants, and enthusiasts to start thinking about growing the industry. The Upper Midwest Hazelnut Development Initiative formed in 2007 and started hosting conferences to bring growers together.
At the 2014 hazelnut conference, growers started talking about how, if they worked together, they could share the costs of processing and lay the groundwork for an industry that could transform the Midwestern landscape, fighting climate change on a meaningful scale while building local food systems and producing delicious nuts. Thus, the American Hazelnut Company was born. Since 2014, membership has grown from 14 to 24 farmers, supply has more than doubled, and the product line has expanded from roasted hazelnuts and hazelnut oil to include hazelnut flour and HazelSnackers.
At the 2014 hazelnut conference, growers started talking about how, if they worked together, they could share the costs of processing and lay the groundwork for an industry that could transform the Midwestern landscape, fighting climate change on a meaningful scale while building local food systems and producing delicious nuts. Thus, the American Hazelnut Company was born. Since 2014, membership has grown from 14 to 24 farmers, supply has more than doubled, and the product line has expanded from roasted hazelnuts and hazelnut oil to include hazelnut flour and HazelSnackers.
How can I see your really fun instagram?
Right here, my friend: @AmericanHazelnutCompany
Bonus! Here's our Facebook page too: @Hazelmania
Welcome to the community!
Bonus! Here's our Facebook page too: @Hazelmania
Welcome to the community!
What is the best way to store my products?
All of our products will last until the best by date in the pantry, but if you're looking to extend their shelf-life, here's what we recommend:
Hazelnut Oil: Store in the fridge after opening. Keep out of direct sunlight.
Roasted Hazelnuts: Store in the freezer, then roast for 10 minutes on 300° or swirl on the stovetop in a heated cast iron pan before eating (for max flavor and crunch).
Hazelnut Flour: Store in the freezer.
HazelSnackers: We find that getting these to last long is hopeless. Your best chance is to store them out of reach.
Hazelnut Oil: Store in the fridge after opening. Keep out of direct sunlight.
Roasted Hazelnuts: Store in the freezer, then roast for 10 minutes on 300° or swirl on the stovetop in a heated cast iron pan before eating (for max flavor and crunch).
Hazelnut Flour: Store in the freezer.
HazelSnackers: We find that getting these to last long is hopeless. Your best chance is to store them out of reach.
Are your hazelnuts organic?
Our hazelnuts are not certified organic, but most if not all of our growers farm organically (without chemicals). One day we may seek certification, but for now, our farms are not certified.
When will my order arrive?
Orders tend to go out on Tuesdays and may take about a week from there. The kitchen schedule may vary, so please reach out if you need to receive your order by a specific date: americanhazelnutcompany@gmail.com.
Do you sell raw hazelnuts?
We do not – all of our hazelnuts are lightly roasted. That said, we have yet to find a recipe that calls for raw hazelnuts where our lightly roasted nuts don't pass muster, like this delicious hazelnut milk!