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These also go under the names of filberts (used for longer varieties), and cob nuts (from the Old English ‘cop’ meaning head). But all are the same family – filberts perhaps being slightly longer and cob nuts a fraction wider. In Britain they were a favoured food of prehistoric man who, like a squirrel took advantage of their keeping qualities.

American varieties were introduced from old English strains by the Massachusetts Company, as existing strains used by the native Indians were considered too small.
They have many uses in cake-making and produce delicious oil which is excellent for salad use.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.


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