Herb: Himalayan Hazel
Latin name: Corylus ferox
Family: Betulaceae (Birch Family)
Edible parts of Himalayan Hazel:Seed - raw or cooked. Small with a thick shell, the seed tastes like the common filbert, C. maxima. The seed ripens in mid to late autumn and will probably need to be protected from squirrels. When kept in a cool place, and not shelled, the seed should store for at least 12 months. An edible oil is obtained from the seed.
Description of the plant:
Habitat of the herb:Forests, 2400 - 3000 metres in the Himalayas. Forests on mountain slopes at elevations of 1500 - 3800 metres in western China.
Other uses of Himalayan Hazel:Wood - soft, even grained.
Propagation of the herb:Seed - best sown as soon as it is harvested in autumn in a cold frame. Germinates in late winter or spring. Stored seed should be pre-soaked in warm water for 48 hours and then given 2 weeks warm followed by 3 - 4 months cold stratification. Germinates in 1 - 6 months at 20°C. When large enough to handle, prick the seedlings out into individual pots and grow them on in a cold frame or sheltered place outdoors for their first winter. Plant them out into their permanent positions in late spring or early summer. Layering in autumn. Easy, it takes about 6 months. Division of suckers in early spring. Very easy, they can be planted out straight into their permanent positions.
Cultivation of Himalayan Hazel:Forests, 2400 - 3000 metres in the Himalayas. Forests on mountain slopes at elevations of 1500 - 3800 metres in western China.
Medicinal use of the herb:None known
Known hazards of Corylus ferox:None known
Plant information taken from the Plants For A Future.