ABSTRACT
This chapter provides the information on uses, folk medicine, chemistry, germplasm, distribution, ecol-ogy, cultivation, harvesting, yields, energy, and biotic factors of Giant or Lambert’s Filbert. Widely cultivated for the nuts in Europe; used as roasted or salted nuts, or as flavoring in confections and pastries. This species is considered the progenitor in Europe from which most cultivated filberts have been developed: C. avellana is more often called the cobnut. The beaked involucre must be removed by hand, and then the nuts are dried for storage until marketed or used. After removing the husk, nuts are spread out to dry in thin layers in a dry place having good air-circulation. The temperature of nuts dried by artificial heat should not be higher than 45°C. Widely cultivated elsewhere in Europe and sometimes naturalized. Cultivated in Crimea and on the Black Sea Coast for more than a century. Southeastern Europe and southwestern Asia, especially Crimea and the Black Sea Region, are major producers.
