Hazelnuts: Four Varieties Worth Growing

From the giant 'Ennis' to the legendary Piedmont 'Tonda Gentile' – a guide for home gardeners and orchardists alike

The hazelnut is one of the most rewarding nut crops for our climate. It is undemanding, long-lived, and with the right choice of varieties and pollinators it rewards the grower with a regular, generous harvest. In this article we introduce four proven varieties, each with its own strengths – from record fruit size through world-class culinary quality to exceptional hardiness and reliable pollination.

'Ennis' – the giant among hazelnuts

The 'Ennis' variety is the pride of American breeding and a worldwide commercial hit. It became famous for its oversized, aesthetically perfect nuts, which are usually 30 to 50 % larger than ordinary hazelnuts. If you are looking for a high-yielding hazel with huge nuts ideal for selling in-shell or as a table decoration, 'Ennis' is the clear choice.

The variety was discovered as a chance seedling in 1947 in the town of Ennis, Montana. Its key testing took place at Oregon State University, and it was officially released to the commercial market in 1978. Thanks to its record dimensions, it quickly replaced many older hazel types.

A single nut weighs 4 to 4.8 g and has a light-brown shell with pronounced darker striping – it is one of the most attractive varieties for in-shell sales.

The kernel is large, white and firm, with a yield of 44 to 46 %. After roasting, the skin is easy to remove (it blanches well). The flavour is pleasantly sweet, delicate and creamy. The variety ripens in the second half of September and comes into bearing fairly soon after planting. Both wood and catkins tolerate frosts down to -24 °C to -26 °C.

'Tonda Gentile delle Langhe' – the finest flavour in the world

This legend from the Italian Piedmont is regarded as the best hazelnut in the world and represents the gold standard for confectioners and chocolate makers everywhere. Its excellence lies in a perfect balance of oils and aromatic compounds. After roasting it develops an intense, sweet, nutty aroma that no other variety can imitate.

The variety's fame began in the 19th century in the hills around the town of Alba. A shortage of cocoa during the Napoleonic wars led local confectioners to blend chocolate with this aromatic hazelnut – and so the legendary gianduja paste was born. Today the variety is protected by the European PGI quality mark (I.G.P. Nocciola Piemonte).

The nuts are medium-sized (2.5 to 3 g) with a characteristic, slightly three-lobed round shape. The kernel is perfectly round, well calibrated and compact, with a yield of 42 to 45 %. After roasting the skin separates almost 100 %. The flavour is delicate and buttery, with a long sweet aftertaste and no trace of bitterness. The variety ripens as early as the second half of August.

Early harvesting is crucial for preserving maximum quality and the profile of the aromatic oils. Thanks to a high oleic-acid content, the kernels do not turn rancid even after longer storage.

The wood withstands frosts down to -22 °C to -24 °C, but in Central European conditions the variety does best in warmer wine-growing areas and sheltered southern positions. Suitable pollinators are 'Tonda di Giffoni', 'Cosford' or 'Tonda Francescana'. The canopy is broadly spreading and needs a little more attention when pruning so that it is sufficiently opened up to light.

'Hall's Giant' – the reliable classic and universal pollinator

This time-tested German classic is among the most robust and reliable varieties in our gardens. It is valued for its large nuts with an excellent sweet flavour and for its exceptional vigour. Thanks to its dense growth it is ideal for edible hedges and windbreaks. At the same time it is a globally recognised universal pollen donor that will ensure a generous crop on almost any other hazel in the orchard.

The variety was bred by Amtmann Büttner back in 1788 in the German town of Halle. It arose from an interspecific cross of the filbert and the common hazel (Corylus maxima × Corylus avellana). It forms a vigorous, upright and broad bush reaching a height of 4 to 6 metres and is notable for its longevity.

It flowers in February to March. The male flowers (catkins) are exceptionally frost-resistant and produce a vast amount of quality pollen. The nuts are large (4 to 5 g), broadly conical in shape and grow in clusters of 2 to 4. The kernel yield reaches roughly 42 to 45 %.

If wild hazels grow in your vicinity (within 100 m), they will take care of pollination even without planting another cultivated variety. Excellent pollinators for the variety's own maximum crop are 'Cosford' or 'Lambert's Filbert'.

'Tonda Gentile Romana' – productive and resilient

This high-quality and exceptionally productive Italian variety is the most widespread hazel in the Lazio region around Rome. It stands out for stable yields, excellent disease resistance and quality, medium-sized nuts with a pronounced flavour. Besides being an outstanding production variety, it also serves as a top-class pollinator for other premium Italian varieties.

The bush is moderately vigorous and semi-upright, with a more open, branched canopy that gives the fruit plenty of light. The variety is protogynous (the female flowers mature before the male catkins). Although some sources report partial self-fertility, planting with pollinators is strongly recommended for a high, stable crop – suitable partners are 'Hall's Giant' or 'Cosford'.

The nuts are medium to large, round to slightly oval, growing in clusters of 2 to 3. The shell is thin but firm, chestnut-coloured with moderate striping. The kernel yield is high, reaching about 45 %, which contributes to strong economic efficiency. The blanching ability is rated as somewhat weaker.

The varieties at a glance

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When choosing a variety, consider your goal: 'Ennis' for size and in-shell sales, 'Tonda Gentile delle Langhe' for top culinary quality, 'Hall's Giant' for hardiness and reliable pollination, and 'Tonda Gentile Romana' for stable production. In every case, do not forget a suitable pollinator – it is what decides whether the crop will be generous or non-existent.