ABSTRACT
This chapter provides the information on uses, folk medicine, chemistry, germplasm, distribution, ecol-ogy, cultivation, harvesting, yields, energy, and biotic factors of Himalayan or Tibetan Filbert. Kernel of nut edible, used raw, roasted, or in cookery, and as a flavoring. Nuts are collected from native trees in the forest in the fall. Drying and storage procedures are about the same as for other filberts. Reported from the China-Japan Center of Diversity, Himalayan filbert, or cvs thereof, is reported to tolerate frost and slope. Ranging from Warm Temperate to Moist Forest Life Zones, Himalayan filbert is reported to tolerate annual precipitation of 12.0 dm, annual temperature of 14.8°C, and pH of 5.5.82 Thrives in temperate forests on well-drained soils. This filbert is rarely cultivated, but rather, trees are taken care of in the forest. Propagation is by natural distribution of seeds. Locally in central Asia, these filberts are gathered and sold in local markets.
