(Grain Sprout)

The scientific truth is buckwheat is not a wheat but a fruit. It's the fruit of a plant native to central Asia and rhubarb is its close relative. In short, it's a fruit we cook when we want a grain-food, and it's gluten-free, also cholesterol-free!

Buckwheat was native to Manchuria as early as 1000 BC. It then spread to Japan, Asia, Poland and Kievan Russia. By 1500 AD its popularity spread throughout northern Europe, eastern France and parts of Italy. By 1600, German and Dutch settlers brought the wheat-like with them when they migrated to the New World. They called it "bockweit," which means "beech wheat," for the fruit bears a physical resemblance to beechnuts and has fragrant white flowers which are prized by beekeepers.

Although buckwheat production is concentrated in China, Japan, and North America, it is also grown in Europe, India, Tibet, Tasmania, Australia, Argentina, Bhutan, and numerous other countries. North American growing areas tend to be New York State and the west coast.

buckwheat groats = unroasted buckwheat groats = raw buckwheat groats = whole white buckwheat groats. Notes: These are buckwheat kernels that are stripped of their inedible outer coating and then crushed into smaller pieces. Unprocessed white groats are slightly bitter, so before you cook them it's a good idea to toast them in oil for several minutes until they're rust-colored. This removes the bitterness and brings out a pleasant, nutty flavor.

Kasha

Kasha are dishes of Eastern European origin, made from crushed buckwheat (buckwheat groats). Kasha also is used to refer to the buckwheat groats themselves.
In Poland, kasha is a porridge or thick gruel, and in Russia it is frequently baked into small pancakes in the oven.

A uniquely flavored groat often used in such fine Jewish dishes as blintzes, knishes and varnitchkes. Favored by many in making pilaf. Often enjoyed as a hot cereal. Gluten Free. Nutritional buckwheat, high in potassium and phosphorus, contains 50% more vitamin B than wheat. It is the best source of protein in the plant kingdom.

Buckwheat/Kasha is a substantial and strengthening grain, high in calcium and B-complex vitamins. Buckwheat may also be ground in a flour to use in baked goods such as buckwheat pancakes. Although the name indicates a relationship to wheat, buckwheat is not wheat.

Each Buckwheat particle is a triangular seed, chipped at one corner and known as a groat once it's removed from its hull. After buckwheat groats are roasted, they're known as kasha. Buckwheat's outer hulls are frequently used for pillow filling.

Japan imports an annual of 100,000 metric tons of buckwheat. Processors in Japan grind buckwheat into flour and combine it with wheat flour to produce "Soba" or buckwheat noodles. The term "Soba" is simply their word for buckwheat. Japanese consumers are very particular about the quality of Soba noodles, and the buckwheat must pass their rigid inspection.

Besides no sodium and low cholesterol, Buckwheat is high in B-complex, calcium, phosphorus and minerals and exceptionally high in lysine, an amino acid. Food scientists are interested in buckwheat as a significant source of rutin, thought to be aid in the treatment of circulatory problems. Buckwheat, is rich in rutin, necessary for maintaining a healthy bloodstream, it builds capillaries, prevents hemorrhages and helps reduce high blood pressure. Buckwheat sprouts provide a high amount of lecithin.

Like quinoa buckwheat is a complete protein. It contains all eight essential amino acids, as well as rutin, which aids circulation and helps treat high blood pressure. It is an excellent sustaining cereal, rich in both iron and some of the B complex vitamins. It is also reputed to be good for the lungs, the kidneys, and the bladder. Buckwheat is gluten-free, and so is useful for people who suffer from celiac disease.

Buckwheat Sprouts are rich in protein, iron, calcium, phosphorous, vitamin B complex, vitamin E and large amounts of rutin and bioflavonoids.

Hulled Buckwheat

One of the quickest sprouts around - Groats are nutty, plump and extremely tender!

Seed to Sprout in 1-2 Days
Yield = 1.5:1
Seed Shelf Life at 70° = 2 years
Sprout Shelf Life = 1-2 weeks
Nutritional info:
Vitamins A, B, C and E
Calcium, Iron, Magnesium, Niacin, Phosphorus, Potassium
All Amino Acids
Protein: 15%

Buckwheat seeds

Scientific Name: Fagopyrum esculentum Moench

USDA National Nutrient Database for Standard Reference, Release 15 (August 2002)