The main dish

The main dish

Cob Nuts

Cob Nuts

Cob nuts are cultivated hazelnuts, also known as filberts, and have been grown in the UK since the 16th century.  The name is thought to come from a children’s game played in Tudor times which involved knocking down a pile of nuts with the cob, or largest nut.

The acknowledged home of the cob nut is Kent and indeed the most successful cultivar which was introduced in the 19th century is the variety “Kentish Cob”.  Kent is still home to the majority of commercially grown cob nuts although in common with much other home-grown produce the amount of acreage under cultivation dwindled greatly in the 20th century as competition from imported fruit and nuts increased.  In 1913 there were around 7000 acres of orchards or plats (short for plantations) but by 1995 this had shrunk to around 250 acres of original orchards.  Fortunately new plats are now once more being planted as interest in locally grown food continues to rise.

Cob nuts are generally sold when young and green and at this stage they taste rather like fresh coconut and are add lovely crunch to soups, salads and stuffings, but if they are allowed to ripen on the tree and are picked when brown they can be dried, stored and enjoyed at Christmas. 

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