To talk about the flowering of the new sap of the fruit trees that are grafted and not to mention the arbendolond, the Prunus dulcis, the almond tree, I did the beautiful thing the other day. Not the most abundant, but from Arbendolondo we have a lot in the Basque Country.

Vitis vinifera, of the grapes, yes galanquí; at least for the elegance of its flower we are not known – have you ever noticed the flower of the vine? – but for the multitude of fruits that we take from its bunches. The trees that bear fruit to be squeezed will, of course, belong to the succession of the grapes: Olea europea olive tree and Malus x domestica apple tree. One to make olive oil that is not intended to be acarized at all, and the other to make cider that requires a bitter point but is not intended to be acarized at all.

Since they are placed to acquire, among other things, the mustard, the sweet mama, which is produced from the pulp of the fruit, we are anxious to eat the seed among the fruit trees. The most popular are hazelnuts, walnuts and arbendola.

Corylus avellana, the hazelnut is everywhere on our side of the road, even in the woods. We Basques owe our lives to this bush, which has been our main source of life for thousands of years. Maybe that’s why we’re teasing him and laughing at him while we swallow the nuts, the Juglans regia, and the fruits of the arbendolondo, which are some of the most outstanding fruits of the subtle colonization of Latin cultures.

Clearly in the names, the hazelnut will be older than the nut. The arbendolond has also been called gingle hazel. Because the arbendola itself is like the ear gingle or something.

Hazelnut is a milestone on the road to the times when all the trees were oak and ash trees. An oak that gives hazelnuts. And the hazelnut grain is “life in a container that is either above or hanging or coming from above.” It is understandable that hazelnuts have been added to the seeds of the fruit interiors: walnuts, gingil-hazelnuts...