Avellano (Chilean hazelnut)

Gevuina avellana

An evergreen cousin of macadamia with glossy leaves and round nuts roasted like hazelnuts.

Type: small tree · nut trees
Hardiness: zones 8 to 10
Light: part shade
Size: about 30 ft tall, 15 ft wide
Harvest: March to May
From: S. Chile and Argentina
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.

Good for: food, wildlife, pollinators.

Native to: Southern Cone & Patagonia. Hardy in zones 8 to 10.

The story

Avellano grows in the wet beech forests of southern Chile and Argentina, where its nuts have been gathered since long before the Mapuche met the Spanish, who named it after the hazelnut. Toasted and ground, the nuts were also brewed as a coffee.

Planting

Part shade, shelter and acid, well-drained soil that never dries out. It suits mild, humid, nearly frost-free climates.

Growing

Like its relatives it dislikes phosphorus-rich fertiliser; feed with leaf mould only. Keep the roots cool and mulched.

Harvest and use

The fruits turn from red to black over autumn. Crack and roast the nuts; they taste between hazelnut and macadamia.

What to watch for

Slow to bear, seven years or more. Dry heat and cold wind scorch the leaves.

See if Avellano (Chilean hazelnut) fits your yard
Free planner: enter your ZIP for frost dates, climate fit and a sowing calendar. No account, no ads, no tracking cookies.

More nut trees

General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home