Did Native Americans Eat Hazelnuts? A History of Indigenous Foraging

November 25, 2025 •

4 min read

A recent study published in the Proceedings of the National Academy of Science revealed Indigenous peoples in what is now British Columbia actively cultivated beaked hazelnuts for at least 7,000 years. This discovery, along with extensive archaeological and historical evidence, confirms that Native Americans did eat hazelnuts and relied on them as a significant and deliberately managed food source.

Quick Summary

This article explores the extensive historical and modern evidence confirming that Native Americans consumed, cultivated, and utilized hazelnuts. It details the two main native species, their culinary preparations, medicinal applications, and the broader cultural significance of this versatile nut. The role of hazelnuts as a sustainable resource within Indigenous communities is also highlighted.

Key Points

Extensive Evidence: Archaeological and genetic studies confirm that Native Americans widely consumed and cultivated hazelnuts for thousands of years.
Native Species: The primary varieties were the American hazelnut (Corylus americana) and the beaked hazelnut (Corylus cornuta), smaller but more flavorful than commercial types.
Diverse Uses: Beyond food, Indigenous peoples used hazelnuts for medicine, dyes, oil, and materials for baskets and tools, utilizing the entire plant.
Cultivation Practices: Indigenous groups used fire and transplanting to manage and promote hazelnut growth, demonstrating sophisticated agroecological knowledge.
Regional Staple: Hazelnuts were a significant seasonal staple and a crucial winter food source for many Eastern and Western North American tribes.
Modern Relevance: Traditional knowledge about hazelnuts continues to inform modern understanding of foraging, sustainable land management, and Indigenous culture.

The Significance of Hazelnuts in Indigenous North America

For many Indigenous communities across North America, the native hazelnut was far more than a simple food item; it was a fundamental component of their diet, culture, and sustainable practices. Unlike the commercial European varieties most people recognize today, North America is home to at least two native species: the American hazelnut (Corylus americana) and the beaked hazelnut (Corylus cornuta). These wild varieties are typically smaller but are prized by many for their richer, sweeter flavor. The deep-rooted relationship between Native peoples and the hazelnut demonstrates sophisticated land management and a profound understanding of natural resources.

The Diverse Utilization of Hazelnuts

Indigenous groups developed numerous methods to prepare and consume hazelnuts, maximizing their nutritional value and taste. Preparation techniques varied by region and tribal tradition. Archaeological evidence from sites in what are now Ohio and Pennsylvania indicates the consumption of large quantities of hazelnuts between 800 and 1400 AD. This evidence supports the understanding that hazelnuts were a staple food source, particularly important for winter sustenance due to their high caloric and fat content.

Culinary Preparations:

Ground Meal and Flour: Hazelnuts were often dried and ground into a meal, which could be baked into cakes or breads, or used as a thickener for soups and stews. This preparation was especially common among Eastern Woodlands tribes.
Nut Milk and Gravies: The Iroquois (Haudenosaunee) are known to have pounded and pressed hazelnuts to produce nut milk and gravies.
Roasted Snacks: For simple enjoyment, nuts were often roasted over a fire, which enhanced their flavor.
Flavoring Agent: Ground hazelnuts were also added to other dishes, including those made with corn.

More Than Just a Nut: Medicine and Materials

Beyond their nutritional value, hazelnuts provided a wealth of other resources. Native Americans utilized the entire hazelnut shrub, demonstrating a comprehensive approach to resource management and a deep respect for the plant world.

Medicinal Uses: Various parts of the hazelnut plant were used medicinally. The bark, for example, was used by the Huron for poultices to treat ulcers and tumors. Other applications included using ground nuts and honey to soothe coughs and hazelnut oil for skin and hair health. Some First Nations also used the prickly hairs on the nut hulls to expel worms.
Craft and Construction: The strong yet flexible stems of the hazelnut shrub were used for weaving baskets, making fish traps, and creating baby carriers. Thinner shoots could be fashioned into arrows, while larger pieces were used for building small structures or in wattle-and-daub construction.
Dyes: The inner bark was used as a dye for blankets and other materials, often combined with other natural sources.

Hazelnut Management: Challenging Misconceptions

For generations, Western narratives often portrayed Indigenous peoples as simple hunter-gatherers, but recent scientific evidence challenges this limited view. A recent study analyzing hazelnut genetics in British Columbia found that First Nations groups actively cultivated and managed hazelnut populations for thousands of years, significantly influencing the genetic diversity of the trees. Methods of land management included the use of fire to encourage hazelnut growth and transplanting shrubs to more convenient locations. This deliberate stewardship demonstrates a sophisticated form of agriculture that existed long before European contact.

Comparison: Native vs. European Hazelnuts


Feature	Wild Native Hazelnuts (C. americana, C. cornuta)	Commercial European Hazelnuts (C. avellana)
Nut Size	Smaller	Larger
Flavor	Richer, sweeter, more concentrated	Milder, bred for size over flavor
Shell	Thinner and easier to crack (especially C. americana)	Harder shell, requires commercial processing
Growth Habit	Forms thickets via suckers or stolons	More often single-stemmed trees or shrubs
Blight	Native species are generally blight-resistant	Highly susceptible to Eastern Filbert Blight
Cultural Use	A versatile resource for food, medicine, and crafts	Primarily cultivated for nut production

A Legacy of Stewardship and Sustenance

The story of Native Americans and hazelnuts is one of sustainability, resilience, and profound ecological knowledge. By consuming, cultivating, and managing this valuable resource, Indigenous peoples not only fed their communities but also shaped the very landscapes around them. The traditional knowledge surrounding hazelnuts offers valuable lessons today about sustainable foraging, respecting the environment, and utilizing resources holistically. The reverence for the hazelnut, as a source of sustenance, medicine, and craft materials, underscores a deep cultural connection to the natural world that continues to this day.

Conclusion

Yes, Native Americans most certainly ate hazelnuts, and their relationship with this plant was complex and comprehensive. From ancient archaeological sites proving consumption for millennia to recent genetic studies revealing sophisticated cultivation practices, the evidence is undeniable. Hazelnuts were a crucial food source, a natural medicine, and a versatile material for crafting and construction. Their importance demonstrates the rich, sustainable agricultural systems and deep ecological knowledge that have long been hallmarks of Indigenous cultures across North America. The legacy of the native hazelnut serves as a powerful reminder of this ingenuity and stewardship.

For further reading on this topic: Indigenous people cultivated hazelnuts 7,000 years ago.

Frequently Asked Questions

No, there were primarily two native species: the American hazelnut (Corylus americana) found mainly in the east and the beaked hazelnut (Corylus cornuta) with a wider range, extending further west and north.

No, evidence, particularly from a recent BC study, shows that Indigenous peoples actively cultivated, managed, and transplanted hazelnut trees, challenging the misconception of them as passive gatherers.

Preparation methods were diverse and included grinding the nuts into a meal for breads and porridges, pressing them for oil and milks, and simply roasting them over a fire for snacks.

Yes, they utilized the whole plant. Stems were used for weaving, twigs for ropes, bark for medicine and dyes, and oil was used for hair and skin.

Wild native hazelnuts are typically smaller but possess a richer, sweeter, and more concentrated flavor compared to the larger, commercially cultivated European varieties.

Yes, various parts of the plant were used for medicinal purposes. For instance, the bark was used to create poultices for skin conditions, while powdered hazelnuts were mixed with honey for coughs.

Hazelnuts were both a critical food source and a symbol of sustainability. Their use highlights the deep ecological knowledge and management practices of Indigenous communities, with traditional knowledge passed down through generations.