Buckwheat

Contrary to popular belief, buckwheat is not a cereal grain but rather a fruit. It is a seed that is closely related to the rhubarb plant. The Dutch named
it after the beechnut, which it resembles. There are several varieties of buckwheat but the most popular comes unroasted or roasted and is also
known as “kasha.” Buckwheat also produces flowers from which bees make a dark, rich-flavored honey.

Buckwheat originated in central and western China and it was cultivated there in the tenth to the thirteenth centuries. The Crusaders brought it to
Russia and Europe by the fourteenth and fifteenth centuries. It was first introduced to the United States by the Dutch in the seventeenth century, and
has been used for human and animal consumption ever since. Buckwheat hulls are also used as filling in specialty pillows for the head, body, and
eyes.

Where Is Buckwheat Grown?

Japan is the main producer of buckwheat, followed by Russia, Poland, Canada, France, and the United States. The three largest growers in the
United States are Missouri, New York, and Pennsylvania.

Why Should I Eat Buckwheat?

Buckwheat is high in fiber, magnesium, B vitamins, and manganese. It contains flavonoids such as rutin, which helps lower bad cholesterol levels
and maintain proper blood flow. Buckwheat has lignans, such as enterolactone, which may protect against breast cancer and heart disease. It
contains the beneficial antioxidants vitamin E, tocotrienols, selenium, phenolic acids, and phytic acid.

Home Remedies

The Chinese Army feeds buckwheat to its soldiers because they believe it gives them more strength and stamina. The Hopi Indians gave their
women an infusion of the whole buckwheat plant to stop bleeding after giving birth.

Lifesaver!

Rats and mice who were fed buckwheat flour had lower cholesterol levels, less body fat, and fewer gallstones than mice that were not fed
buckwheat flour. Prematurely aging rats that were fed buckwheat flour had improved immune cell function compared to those who didn’t consume it.
A study done on diabetic rats found that buckwheat concentrate added to rat chow decreased their glucose levels by twelve to nineteen percent
after eating. And buckwheat studies with humans also are showing promise—for appetite control. A study in 2005 found that people felt fuller after
consuming buckwheat compared to other grains.

Tips on Using Buckwheat

SELECTION AND STORAGE:

• Bulk buckwheat should be free from condensation, clumping, or “webbing,” a sure indication of pest infestation.
• When buying prepackaged buckwheat, check the expiration date and make sure the bag is free of moisture.
• Buckwheat can be stored up to a year in an airtight container if kept in a cool, dry place.
• Buckwheat flour should be kept in the refrigerator, where it will last a few months.

PREPARATION AND SERVING SUGGESTIONS:

• Buckwheat should first be rinsed under cold running water to get rid of dirt.
• To prepare, use one part buckwheat to two parts water. Bring buckwheat and water to a boil. Cover it and allow it to simmer for 20 minutes.
• Use buckwheat flour in combination with wheat or all-purpose flour to make bread, muffins, cookies, and pancakes.
• Use cooked buckwheat as a hot cereal.