Filberts.jpg

Filberts

Also indexed as: Avelines

Roasting filberts, as is true for most nuts, is the best way to bring out their flavor.

The filbert is a type of hazelnut that got its name because it ripens near the feast of St. Philbert, a seventh-century monk. The terms filbert and hazelnut are most often used interchangeably.

Varieties

There are more than 100 varieties of hazel trees, some of which are referred to as filberts. Filberts are slightly larger than other hazelnuts and were long cultivated in Italy near the city of Avellino. The French refer to filberts as avelines. Filberts grow on short trees that are planted in groves.

Buying and storing tips

Filberts are sold shelled and unshelled. Shelled filberts can become rancid quickly and should be used within a week, refrigerated for up to four months, or frozen for up to one year. Unshelled filberts can be stored in a cool, dark place for up to one month.

Availability

Shelled and unshelled filberts are available year-round.

Preparation, uses, and tips

Shelled filberts can be eaten whole, chopped, or ground. They can be added to cookies, cakes, and other desserts, or used in salads or to make a savory butter to flavor entrées and side dishes. Like many nuts, roasting filberts brings out their flavor. After roasting, filberts should be rubbed in a cloth while still hot to remove their skins.

Nutritional Highlights

Filberts, 10 nuts (14g)
Calories: 88
Protein: 2.1g
Carbohydrate: 2.3g
Total Fat: 8.5g
Fiber: 1.3g

Health benefits and concerns

Health benefits and concerns for nuts and seeds
Many health benefits and concerns associated with this food are applicable to other nuts and seeds. Read about health benefits and concerns for nuts and seeds for a full description.