Buckwheat

Buckwheat, despite its name, is not related to wheat. Technically, it is not a grain, but yet another pseudocereal from a herbaceous plant belonging to the rhubarb and sorrel family. First documented in China and Japan, where it is believed to have originated, the staple was brought to the United States by early European settlers. Its name is derived from the Dutch bockweit, literally, “beechwheat,” and refers to beechnuts, which are larger but have a similar triangular shape.

Buckwheat grows in poor soil conditions, which makes it ideally suited to cold climates. Thus, in eastern Europe and Russia, the cereal has been a staple for centuries. In English, the term kasha often refers to buckwheat, while in Slavic languages the term includes any porridge also made from wheat, barley, or rye. Japan also has a long history of eating buckwheat as porridge or dumplings. Highly esteemed soba noodles, made from buckwheat flour, date back to the seventeenth century and are a fairly recent addition to the Japanese diet.

Gluten-free buckwheat kernels (or groats) stand out for their high levels of rutin, an antioxidant that can improve blood circulation. When shopping for buckwheat, you have two options: already roasted kasha, which is brownish red in color and has an assertive earthy flavor; or grayish green raw buckwheat groats, which are milder and therefore a more appealing introduction. Whiteblooming buckwheat is attractive to bees and makes for an intensely aromatic dark-colored honey.

This Tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'