Corylus cornuta Marshall

Shrubs or trees , open-spreading, 4--8(--15) m. Bark light to dark brown, smooth. Branches ascending; twigs glabrous to sparsely pubescent, sometimes with glandular hairs. Winter buds containing inflorescences ovoid, 3--5 × 3--4 mm, acute. Leaves: petiole glabrous to moderately pubescent, with or without glandular hairs. Leaf blade nearly orbiculate to narrowly ovate or ovate-oblong, often nearly angular and slightly lobulate near apex, 4--10 × 3.5--12 cm, thin to leathery, base narrowly cordate to narrowly rounded, margins coarsely and often irregularly doubly serrate, apex obtuse to acute or acuminate; surfaces abaxially glabrous to moderately pubescent, usually pubescent on major veins and in vein axils. Inflorescences: staminate catkins lateral along branchlets on short shoots, usually in clusters of 2--3, 4--6 × 0.5--0.8 cm; peduncles 0.5--10 mm. Nuts in clusters of 2--6, completely concealed; bracts bristly, connate at summit, lengthened into extended tubular beak.

Dry or moist woodland on hills or mountain slopes. Rich thickets, clearings and woodland edges. Moist to dry roadsides, edges of woods, fencerows, waste places, and thickets, or as understory in open woodlands; 100--500 metres

The nuts can be eaten raw. They can be dried for later use. They are best when stored until fully ripe. They can also be ground into flour or meal. The meal can be mixed with sugar, water and candied orange peel and used in pies etc.

The plants can be grown from seed, suckers or by layering.