Hazelnuts – picking your own is a wonderfully low-stakes adventure in the Netherlands. No ladders, no muddy fields, just a pleasant amble through a hazel orchard (called a hazelaar in Dutch) where the trees are more like large, friendly shrubs. The nuts grow in little papery husks that look like tiny, shredded party hats. You’ll know they’re ready when they start dropping to the ground or come away from the branch with the lightest tug. It’s the perfect activity for friends and family – a bit of a treasure hunt, with the reward of a satisfying click as you snap off a cluster.

How to pick like a pro: Get there early, bring a basket (or a bucket, or a reusable bag – they’re forgiving), and wear long sleeves. The leaves can be a bit scratchy. Don’t bother fighting the really high branches; focus on the nuts that you can reach or that have fallen. A good test: give a nut a gentle squeeze. If it feels solid, it’s a keeper. If it’s light, the squirrel beat you to the insides. This is not a race, it’s a slow stroll with a snack at the end.

What to do with your haul at home:

First things first: you need to cure your hazelnuts. Spread them out in a single layer on a baking sheet or a tray in a dry, airy spot for a week or two. This dries them out so they last months. Then, you can roast them (10 minutes at 180°C, rub off the skins with a tea towel – messy but joyful) or eat them raw.

Two Cooking Recipes (Because it’s a nut, we’re treating it like a fruit/veg hero):

1. Hazelnut-Crusted Chicken with Honey Glaze
How to use them: Crush roasted hazelnuts into a rough crumb. What to do: Mix crushed hazelnuts with panko breadcrumbs, salt, pepper, and a little grated lemon zest. Dip chicken breasts in beaten egg, then press into the nut mixture. Pan-fry in butter until golden, then finish in the oven at 200°C for 15 minutes. Drizzle with honey before serving. The nuts become a sweet, crunchy armor.

2. Roasted Butternut Squash & Hazelnut Salad
How to use them: Whole roasted hazelnuts. What to do: Cube a butternut squash, toss with olive oil, salt, and a pinch of cinnamon, and roast at 200°C for 30 minutes. Let it cool slightly. Toss with arugula, crumbled feta, whole roasted hazelnuts, and a simple dressing of olive oil, apple cider vinegar, and a dash of maple syrup. The warmth of the squash makes the nuts release their toasty aroma.

One Cocktail Recipe (Because they’re technically a fruit of the hazel tree):

The Dutch Hazelnut Sour
Ingredients: 60ml bourbon or rye whiskey, 30ml homemade hazelnut syrup (see below), 30ml fresh lemon juice, 1 egg white, a few drops of vanilla extract. Hazelnut syrup: Simmer 1 cup sugar, 1 cup water, and 1 cup crushed roasted hazelnuts for 15 minutes. Strain. To make: Shake all ingredients (except ice) for 10 seconds – this froths the egg white. Add ice and shake hard for 20 seconds. Strain into a coupe glass. Garnish with a single roasted hazelnut floating on the foam. Nutty, sour, and dangerously smooth.