Hazelnuts – picking your own is a wonderfully low-stakes adventure in the Netherlands. No ladders, no muddy fields, just a pleasant amble between hazel bushes (hazelaars in Dutch), which are more like large, friendly shrubs than trees. The nuts grow in clusters of one to four, each in a leafy husk that looks like a tiny, shredded party hat. The season runs from late August to October. You’ll know they’re ready when the husk turns brown and splits, and the nuts start dropping to the ground or come away from the husk with the lightest twist. It’s the perfect activity for friends and family – a bit of a treasure hunt.

How to pick like a pro: Go on a dry morning, bring a basket (or a bucket, or a reusable bag – the hard shells are 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. Check the shell: it should be hard and brown. Leave nuts with a green husk or a soft shell, and skip mouldy ones on the ground. 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: in their shells, in a cool, dry, dark place, they keep six to twelve months. Shelled nuts are best kept airtight in the fridge or freezer. 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:

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.