Buckwheat

Polygonum fagopyrum

Origin / Harvest:

• USA / September–October
• Canada / September–October
• China / September–October

Description & History

There is evidence of buckwheat cultivation in Southeast Asia as early as 6,000 B.C. In the Himalayan regions, Hindus to this day eat steam and dried buckwheat on bart, or fast days. It wasn't until the 14th century expansion of the Mongol empire into Russia that buckwheat spread west into Europe and eventually into Britain by the 17th century. However, it was the Dutch who introduced buckwheat to American soil. As they settled along the Hudson River Valley in New York in the late 18th century, buckwheat was planted as a staple crop. To this day, half of the buckwheat grown in the USA is grown in New York.

The name ‘buckwheat’ is derived from the Dutch names for beech and wheat, since the buckwheat fruit is reminiscent of beech nuts. Contrary to its name, however, buckwheat is not a type of wheat or cereal but actually an herbaceous plant. It is a member of the Polygonaceace family along with dock, sorrel, bindweed, and knotweed.

Uses

In different parts of the world, buckwheat consumption and preparation vary. In Japan, buckwheat is known as soba, and the grain is eaten steamed and dried, boiled, or baked into bread. Buckwheat flour is kneaded with hot water to prepare soba noodles and other types of pasta popular in Japanese noodle soups and other dishes. In Russia, roasted hulled buckwheat, or kasha, is a common breakfast meal. In the German tradition, buckwheat is used to brew beer as well as being an ingredient in porridge, soups, and puddings. In the Americas, French Canadian pioneers popularized the preparation we are most familiar with – buckwheat pancakes.

Nutrition

No matter how you eat it, buckwheat is an excellent source of protein (more than soybeans) and contains high amounts of vitamins B1 and B2, zinc, copper, magnesium, and calcium. These minerals are helpful in preventing hypertension and anemia. In addition, buckwheat contains all of the eight essential amino acids which the body cannot produce. Whole buckwheat (not hulled) and flour milled from whole buckwheat has the added benefit of higher fiber content. Naturally gluten–free, buckwheat is an excellent alternative for those with wheat allergies.

Buckwheat Groats