We have carefully curated a collection of our ornamental trees that produce edible nuts.
The Rare Nut Collection contains one of each plant in either an 8cm or 9cm pot.
Bitternut Hickory - Carya cordiformis (15-20cm tall): A slow growing, deciduous tree with scaly, thin brown bark and leaves that have seven lanceolate leaflets. The tree is native to North America. The male flowers are tiny and formed in dropping clusters of catkins whereas the female are small, green flowers in spikes. The ornamental interest of the Hickory Nut is its fall colour, during Autumn the tree is covered in masses of golden yellow leaves. The tree produces fruits which are nuts that are thin shelled and have four winged husks. The nut is edible however it is known to be of a bitter taste. It is a hardy tree, tolerant to drought as well as surviving in temperatures up to -25c. The most appropriate location for the tree is to be in sun to half-shade.
Chinese Walnut Tree (Rare) - Juglans cathayensis (30-40cm tall): Architectural tree with a large crown and composite leaves that can reach up to 2 feet in length. It produces attractive, red female flowers that are seen mostly up in the crown. The velvety, elongated fruits are hanging in bunches of 6-12. The fruits contain 1 large nut which taste similar to the Common Walnut. One mature tree can yield hundreds of kilograms of fruits. A very frost hardy species and can grow as much as 1m per year, it also has a valuable, hard wood.
Turkish Hazel - Corylus colurna (30-40cm tall): The largest species of hazel, reaching to a medium sized tree (it can be trimmed). The Turkish Hazels' leaves are softly hairy on both surfaces and turn a golden yellow during autumn. The fruits are nuts, slightly smaller than the commercial hazelnut but they are still edible and tasty. This is a very tolerant plant; will thrive in most types of soil with a slightly acidic, neutral, or alkaline pH. It is also very tolerant to urban pollution and drought.
The intended main use of this plant is to grow food for human consumption. We always recommend further research to learn the different ways in which the food source can be prepared and consumed.
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