How This Oregon State Nut Grew from Wild Shrubs to a World-Class Crop

Late fall in Oregon is about more than colorful foliage and Thanksgiving –  it’s also hazelnut season. For years known as “filberts” to Oregonians, the name derived from early French settlers of the Willamette Valley in tribute to St. Philibert whose feast day was associated with the hazelnut. In the early 1980s the Oregon Filbert Commission officially adopted the “hazelnut” name for broader market appeal. Today, Oregon produces about 99 percent of domestic hazelnuts, making the state synonymous with this rich-tasting and versatile nut.

From Wild Hazels to Orchards

Native hazel shrubs, such as the beaked hazelnut (Corylus cornuta), have long grown across the Pacific Northwest. Harvested by indigenous communities, these crops were a valuable source of protein and fat. The commercial hazelnut industry traces back to 1858, when Sam Strickland planted the first European hazelnut (Corylus avellana) in Scottsburg. Farmers soon realized that the Willamette Valley’s fertile soils and gentle climate were nearly perfect for the cultivation of hazelnuts. By the early 20th century, orchards spread across the valley, and in 1989 the hazelnut was officially named Oregon’s state nut.

The November Harvest

Typically, the harvesting of hazelnuts commences in late September, peaks in October, and runs into early November. Unlike many crops, hazelnuts fall naturally once ripe. Farmers sweep and gather them mechanically from the orchard floor, then clean, dry, and sort them for market. In-shell nuts often show up at farmers’ markets just as Oregonians turn to holiday baking — tying the harvest directly to seasonal traditions.

A Nut With Global Reach

Globally, the capital of Hazelnuts is Turkey, which grows about 70 percent of the world’s supply. While Oregon accounts for a smaller portion of the global hazelnut supply, its reputation is strong. The state’s nuts are prized for their large size and excellent flavor, particularly by confectioners. One of the world’s largest purchasers of hazelnuts is Ferrero, maker of Nutella and Ferrero Rocher, which together consume about a quarter of the global crop. However, hazelnuts aren’t just for sweets — they’re also pressed into oils, made into butters, roasted as snacks, and sprinkled into savory dishes.

Sustainability and Innovation

Hazelnuts are also valued for their sustainability. Trees live for decades and generally require less irrigation than other nuts like almonds. In Oregon, rainfall supports much of their growth, with drip irrigation used in drier years. The industry has also embraced integrated pest management and environmental stewardship, recognizing the orchards’ role as perennial ecosystems.

For decades, growers battled Eastern filbert blight, a destructive fungus. Relief came from Oregon State University, whose breeding program developed blight-resistant varieties such as Jefferson and Yamhill. These cultivars now anchor the industry’s future, combining resilience with quality.

A Crop That Defines Oregon

Beyond their economic value, hazelnuts have become part of Oregon’s identity. Rows of tidy orchards span the Willamette Valley, festivals celebrate the nut each fall, and longtime residents still affectionately call them filberts.

From indigenous staple to global confection, from local holiday kitchens to international markets, Oregon’s hazelnuts tell a story of adaptation, resilience, and pride. More than a seasonal crop, they are a symbol of the state itself — rooted in history, and harvested into November, the last reminder of autumn’s bounty.