Facts about buckwheat. Where did walnuts and buckwheat porridge come from in Rus'? History of buckwheat porridge in Rus'


Buckwheat, or edible buckwheat, or common buckwheat- a type of herbaceous plant of the buckwheat genus, a cereal crop. Buckwheat is made from seed buckwheat ( kernel) - whole grains (buckwheat, buckwheat), done(crushed grain with a broken structure), Smolensk grain(highly crushed grains), buckwheat flour, as well as medications.

Buckwheat is native to Northern India, where it is called “black rice.” Wild forms of the plant are concentrated on the western spurs of the Himalayas. Buckwheat was introduced into cultivation more than 5 thousand years ago. In the 15th century BC. e. it penetrated into China, Korea and Japan, then into the countries of Central Asia, the Middle East, the Caucasus and only then into Europe (apparently during the Tatar-Mongol invasion, which is why it is also called the Tatar plant, Tatarka). In France, Belgium, Spain and Portugal it was once called “Arab grain”, in Italy and Greece itself - Turkish, and in Germany - simply pagan grain. The Slavs began to call it buckwheat because it was brought to them from Byzantium in the 7th century. According to another version, it was cultivated - for many years - mainly by Greek monks at monasteries.


Flowering buckwheat

In many European countries it is called “beech wheat” due to the similarity of the seeds in shape to beech nuts. After the plants have flowered, they bear small triangular seeds that ripen in September - October. They have a triangular shape, light green color and sizes from 5 to 7 mm in length and 3-6 mm in thickness. The fruit of buckwheat is a triangular nut. The fruits ripen very unevenly: the lower, ripe ones easily break off and fall off, while the top is still covered with flowers. Buckwheat is a late crop. In Russia, the harvest begins in late August - early September.


Buckwheat has two main types - ordinary And Tatar. The Tatar is smaller and thicker-skinned. The common one is divided into winged and wingless. Common buckwheat(buckwheat, buckwheat, buckwheat, Greek wheat) is a grain and honey plant, the seeds of which are used as food for humans and partly for animals (pigs, horses, etc.). Tartary buckwheat- grows wildly in Siberia and is sown to obtain green fodder. Also, its biomass in the flowering phase is crushed and incorporated into the soil as fertilizer. The yield of buckwheat in Russia is about 8-10 centners per hectare, which is almost two times lower than, for example, wheat. The maximum yield is 30 t/ha (3 t/ha or 300 t/sq.km).


Buckwheat field

Buckwheat contains a lot of iron, as well as calcium, potassium, phosphorus, iodine, zinc, fluorine, molybdenum, cobalt, as well as vitamins B1, B2, B9 (folic acid), PP, vitamin E. The flowering aerial part of buckwheat contains rutin, fagopyrin, protecholic, gallic, chlorogenic and caffeic acids; seeds - starch, protein, sugar, fatty oil, organic acids (maleic, menolenic, oxalic, malic and citric), riboflavin, thiamine, phosphorus, iron. In terms of lysine and methionine content, buckwheat proteins are superior to all cereal crops; It is characterized by high digestibility - up to 78%. Carbohydrates in buckwheat, as in other cereals (pearl barley, millet), are about 60%; the available carbohydrates are absorbed by the body for a long time, so after eating buckwheat you can feel full for a long time. When stored for a long time, buckwheat will not go rancid, like other grains, and will not mold under high humidity.


Buckwheat is the main honey plant for many regions of Russia with light sandy loam soil. In favorable years, up to 80 kg of honey is obtained from 1 hectare of crops in areas with normal moisture. Buckwheat flowers produce a lot of nectar and greenish-yellow pollen. Abundant nectar secretion is observed in warm and humid weather in the first half of the day (in hot and dry weather, bees stop taking nectar). Buckwheat honey is dark, brown with a reddish tint, aromatic, spicy. Buckwheat honey is used for anemia, atherosclerosis, cardiovascular, gastrointestinal and skin diseases.


Buckwheat honey

Buckwheat fruits are a common food product. There are several varieties of cereals: kernels - whole grains, large and small ones - chopped grains, Smolensk groats - crushed kernels. Cereals that go on sale, undergone hydro- and heat treatment (from black to light brown), are used for preparing buckwheat porridges, casseroles, puddings, cutlets, and soups. Buckwheat grain is ground into flour, but due to the lack of gluten, it is unsuitable for baking bread, and it is used for pancakes, pancakes, flatbreads, and dumplings. Uncooked cereals (green-grassy color) are much less often used for preparing porridges, are less common on sale and are less known to consumers in the territory of the former USSR.


Grechaniki - lean buckwheat cutlets

From a mixture of buckwheat and wheat (or other) flour, noodles and pasta are obtained, which are traditional for Japanese (soba) and Alpine Italian (pizzoccheri) cuisines. In France, traditional Breton pancakes (French galette bretonne) are made from buckwheat flour. A traditional dish of Eastern European Jews is “varnishkes porridge” - buckwheat porridge mixed with noodles. Widely used as a side dish in the countries of the former USSR and very little in European countries, with the exception of the above examples. In recent years, a slight increase in the consumption of buckwheat products in the West is associated with its use for dietary purposes.


Salty Breton pancakes with egg, cheese and ham

In China, unroasted buckwheat grains are used to make tea, which is believed to lower blood pressure. Buckwheat and flour have a long shelf life and are very suitable for storage in army warehouses, since the fats they contain are resistant to oxidation.


Buckwheat tea

The tops of flowering plants serve as raw materials for the production of rutin, which is used in medical practice to treat diseases accompanied by increased permeability and fragility of blood capillaries. There is a lot of rutin and fagopyrin in the flowers and upper young leaves of buckwheat, a decoction or infusion of which is indicated for hemorrhagic diathesis, hypertension, measles, scarlet fever, atherosclerosis, radiation sickness and other serious health problems. Buckwheat is used for varicose veins, hemorrhoids, rheumatic diseases, arthritis and as a prevention of sclerosis. The high content of lecithin determines its use in diseases of the liver, vascular and nervous systems. Able to increase dopamine levels (a neurohormone that affects motor activity and motivation).


In folk medicine, a decoction of the plant is recommended for colds, and also as an expectorant for dry coughs. For medicinal purposes, flowers and leaves are used, harvested in June - July, as well as buckwheat seeds - as they ripen. In ancient manuals, buckwheat porridge was recommended for severe blood loss and colds. Buckwheat is rich in folic acid, which stimulates hematopoiesis and increases the body's resistance to the effects of ionizing radiation and other adverse environmental factors. The significant amounts of potassium and iron it contains prevent the absorption of their radioactive isotopes. For diabetics, this cereal replaces the consumption of potatoes and bread. Poultices and ointments made from buckwheat flour are used for skin diseases (boils, eczema). Fresh leaves are applied to wounds and abscesses. Flour and powdered leaves are used as powders for children.

Buckwheat is known as a honey and cereal crop. The richest chemical composition, excellent taste, resistance to pests and diseases make this plant in Russia one of the most popular in the agricultural sector, in our daily menu, and even in medicine.

Buckwheat is known as a honey and cereal crop

According to chronicle sources and archaeological expeditions, people learned to cultivate buckwheat more than 4,000 years ago. The historical homeland of this culture is Burma and Nepal. Wild varieties still grow in its foothills. Europeans and Asians discovered this cereal in the 15th century. In Rus', it appeared, according to one version, thanks to the Greeks who traded cereals with the Scythians (hence the name - buckwheat, Greek), and according to another - to the Mongols, who brought it during the Tatar-Mongol yoke, so in Russia it is still popular In some regions it is called Tatar groats.

Buckwheat owes its discovery as an agricultural crop to chance. The ancient inhabitants of the foothills of the Himalayas noticed that insects loved the pale pink flowers of this plant, and birds enjoyed feasting on the grains. This is how green pyramids appeared on the human menu. Then people learned to heat the grains, and then began to cook porridge from them. Somewhere the plant was called black rice, somewhere beech wheat. Today we cannot imagine that once this cereal did not exist. But for civilized Europeans it remains a little understood food, and is often called pagan grain.


According to chronicle sources and archaeological expeditions, people learned to cultivate buckwheat more than 4,000 years ago

Gallery: buckwheat (25 photos)


Why buckwheat porridge is our mother

The concepts of “buckwheat” and “buckwheat” should be distinguished. Buckwheat (this is the correct name for the agricultural crop) is so saturated with useful substances that, perhaps, its fruits can be considered the most useful of all known cereals. In terms of protein content, it is recognized as equivalent to animal protein and can fully replace meat in the diet.

So, buckwheat is a plant, buckwheat is a cereal, the fruit of a plant.


Buckwheat (this is the correct name for the agricultural crop) is so saturated with useful substances that, perhaps, its fruits can be considered the most useful of all known cereals

The balanced content of vitamins, macro- and microelements makes it indispensable in a wide variety of diets. Buckwheat is simply a storehouse of useful substances, including:

  • phytosterols that regulate blood cholesterol levels;
  • omega-6 unsaturated fatty acids;
  • alpha tocopherol;
  • pantothenic acid;
  • choline;
  • thiamine;
  • biotin;
  • choline;
  • lutein;
  • riboflavin;
  • pyridoxine;
  • folic acid;
  • vanadium;
  • selenium;
  • potassium;
  • silicon;
  • manganese;
  • nickel;
  • phosphorus;
  • cobalt;
  • titanium;
  • iron;
  • molybdenum;
  • rubidium;
  • zirconium;
  • zinc.

Buckwheat and its beneficial properties (video)

Honey plant and green manure

Our ancestors revered the buckwheat fruit not only for its taste. The buckwheat harvest was stored for a long time. And today, buckwheat is an integral part of army reserves. The cereal contains fats that are resistant to oxidation, which allows the product to be stored for a long time without loss of quality.

A description of the plant would be incomplete without mentioning its excellent honey-producing properties.

You need to see buckwheat bloom at least once. Its soft pink flowers exude a sweet, slightly bitter aroma. It is impossible to confuse it with any other smell.

There is always a full house of bees in a blooming buckwheat field. The beneficial properties of the honey plant, coupled with the value of the honey itself, make the product irreplaceable due to its medicinal value. Nectar from buckwheat flowers is an excellent raw material for buckwheat honey. This thick brown honey smells just like the flowers - sweetish, with a slight pleasant bitterness.

Another important property of buckwheat is its amazing weed resistance. Because of this, it is often used as green manure - a crop planted to suppress weeds. Its well-developed root system also loosens the soil.


During the flowering period, the field resembles a soft pink cloud, exuding a pleasant aroma

National product

Buckwheat in Russia is a national product along with potatoes and wheat. We almost lead the world in buckwheat consumption. Although it is popular both in Japan (where buckwheat soba noodles are made from it) and in China (where green cereals are used to brew tea that normalizes blood pressure).

When asked about the place of growth, they replace the name of the plant with the name of the cereal. Buckwheat and buckwheat are not the same thing.

The growing season of the plant in Russia is 2-3 months, so in the southern regions with a mild climate it is possible to collect 2 harvests per season.


Buckwheat in Russia is considered a national product along with potatoes and wheat.

The plant loves moisture and does not tolerate drought and frost, which is why fields near water bodies are traditionally sown with it.

Buckwheat is cultivated in Transbaikalia, the Far East, the Non-Black Earth Region, the southern regions and the Volga region. It begins to bloom approximately 3 weeks after the first shoots appear. The flowers are bisexual, collected in corymbose inflorescences with stamens of different lengths. The number of stamens in a flower also determines the number of nectaries: there are 8 of them. During the flowering period, up to 1,000 buds bloom on one plant, each of which blooms for only a day.

Medicinal properties of buckwheat (video)

Tasty and healthy

During the flowering period, the field resembles a soft pink cloud, exuding a pleasant aroma. From 1 hectare sown with this crop, bees produce up to 100 kg of selected buckwheat honey. It is indispensable in the prevention and treatment of atherosclerosis, cardiovascular diseases, and diabetes.


Buckwheat porridge increases hemoglobin - it is an irreplaceable source of rutin and folic acid, which stimulates the process of blood formation

Buckwheat fruits are divided into 3 types:

  • kernel (whole grain);
  • Smolensk groats (crushed kernels);
  • prodel (cracked grains).

Buckwheat plays a special role in the diet.

Buckwheat porridge increases hemoglobin - it is an irreplaceable source of rutin and folic acid, which stimulates the process of blood formation. Cereals are present in the menus of children and athletes, and people suffering from diabetes replace potatoes and baked goods with it.

The great commander Alexander Suvorov called buckwheat porridge nothing less than heroic.

You can make meatballs, pancakes, and casseroles from buckwheat. Soup with such grains is not only aromatic, but also nutritious.

Buckwheat tea made from flowers is considered a delicacy in the East, and the leaves of the plant are a natural antiseptic, more healing than the popular plantain.

Buckwheat is an environmentally friendly product. It is very nutritious and healthy. This cereal is ideal for diabetics and diet lovers and is considered a national Russian dish. Although it was first cultivated about forty centuries ago. And not in Russia. Buckwheat was brought to our country much later. Since then, this cereal has always been grown in Russia as a food product. And in most countries it is considered food for animals (deer, horses and others).

How did buckwheat get to Russian fields?

The history of buckwheat begins with India and Nepal. It was there that they began to grow it for the first time. Then the seeds of this crop were brought to China, then to Korea and Japan. And only after these countries did buckwheat come to Russia. First to the Far East. In Russia, the assessment of the usefulness and nutritional value of buckwheat for humans was the highest. As a result, this crop became most widespread in Russian fields.

In which countries is buckwheat grown?

Where does buckwheat grow in the world? As mentioned above, this crop began to be grown approximately four thousand years ago in India. Buckwheat seeds reached Russian fields much later. They were brought in around the seventh century. Now almost half of the world’s buckwheat harvest comes from Russia. This crop is grown in large quantities in several other countries: Belarus, China and Ukraine.

Buckwheat is sown in small quantities in several other countries. For example, in the USA, Tanzania, Poland, France and some other countries. In ancient times, buckwheat was sown in England and Wales, but attitudes towards it have changed long ago. They began to consider it And therefore, buckwheat is no longer grown in Great Britain at all.

Where is buckwheat grown in Russia?

Where does buckwheat grow in Russia? The main regions that grow this crop are Transbaikalia, Southern Siberia, and the Far East. But this culture grows best in the Volga region and the Urals, in the south of Russia.

What does buckwheat look like while growing?

The sight of flowering fields sown with buckwheat is impossible to forget. The photo clearly demonstrates how buckwheat grows. A field with a blooming crop looks like a green lush mass, the top of which is covered with pink flowers. Moreover, in a full range of shades of this color. As buckwheat ripens, its stems and leaves acquire an increasingly rich green color, and the inflorescences themselves can reach a bright red hue.

Where can you grow buckwheat?

How does buckwheat grow? This is a somewhat capricious culture. She is afraid of cold weather (although there are frost-resistant varieties). The Greeks have learned to deal with this feature for a long time. Firstly, they grow it where the climate is warm. Secondly, this crop is sown later than all others. When warm weather is guaranteed.

Buckwheat grows only in moist soil. And the fields should be surrounded by forest. It protects the crop from sudden cold snaps, strong winds and drought. Near the field it is necessary that there is a river or water stream near which buckwheat grows. In this case, the harvests will always be abundant.

Buckwheat also does not like very high temperatures (from thirty degrees). The ideal temperature for flowering is from fifteen to seventeen degrees. The earth should be well heated, and the fields should receive sufficient lighting.

Honey culture

Buckwheat is a unique honey plant. It is more beneficial than honey obtained from any other plant. In addition, during flowering there are always a lot of bees in the fields, which can increase the harvest by more than half with the help of pollination. Therefore, along the edges of buckwheat fields, apiaries are often built and hives with bees are placed.

Many beekeepers try to grow buckwheat on their plots, knowing that the honey turns out to be very tasty and has special beneficial qualities - disinfectant and healing. In France, buckwheat is rarely eaten. But they grow it more for honey, which is very highly valued.

How does buckwheat grow?

If all favorable conditions for the growth of buckwheat are met, then seedlings appear at the end of the first week after planting. How does buckwheat grow? First, small green shoots appear. In the second week, the first leaves form. Twelve days later - the second.

At the same time, branches with buds are formed. Buckwheat begins to bloom after three weeks. At first its flowers are pale pink or white. During the ripening period, they gradually acquire increasingly rich colors. Also, the stems and leaves become darker.

Fertilizers

How does buckwheat grow, does it need fertilizer? Buckwheat is unique not only for its usefulness and honey, but also for the fact that this crop does not require fertilizers. They might even ruin it. Buckwheat is especially sensitive to chemical fertilizers. Although they are sometimes used to obtain high yields.

Fertilizers are applied to crops during flowering. Nitrogen must be precisely calculated and used with great care so as not to lead to a sharp increase in buckwheat. This crop, unlike others, already has a solid vegetative mass.

Buckwheat differs from many plants in its growth - the process occurs constantly, until the grains are completely ripened. This culture has a positive attitude towards phosphorus and potassium fertilizers. But buckwheat does not recognize pesticides. He also has an unfavorable attitude towards gene experiments.

What does buckwheat look like while growing?

What does buckwheat look like when it grows? Buckwheat has an erect green stem. When the plant is fully ripe, its flowers turn bright red. At the core, the leaves are pubescent, triangular, partly colored green. The upper ones are sessile, and the lower ones are petiolate.

Shades of inflorescences - from white to pink (any intensity). Flowers have five petals. The inflorescence is in the form of a brush, numbering up to two thousand flowers in one plant. Buckwheat can even produce two harvests per summer.

When is the harvest harvested?

Unripe buckwheat kernels are green. They taste like hazelnuts. The brown color (which people are used to seeing buckwheat in stores) is acquired through intensive industrial processing. Buckwheat is collected while still raw and then thoroughly dried. This is done to increase the shelf life of buckwheat. Unfortunately, some of the beneficial properties are lost.

This culture is absolutely not afraid of weeds. And in agriculture, such a plant is the only one. Where buckwheat grows, there are practically no weeds. It suppresses them, displaces them, destroys them in the very first year as soon as it was sown. And on the second, weeds don’t grow at all. And a person doesn’t even need to do weeding.

How does buckwheat grow? Despite the fact that it is quite capricious to temperature changes and cold weather, it is almost not demanding on the soil. The only condition is that the soil be moist.

Buckwheat is not a grain. This is a plant from the rhubarb family. In Europe, buckwheat is not known in all countries. For example, in stores in many countries it is sold in small bags of two hundred grams with annotations about its properties and methods of preparation.

Buckwheat husks are sometimes used as a filler for orthopedic pillows. They can be found in many stores in the People's Republic of China, South Korea and Japan. You can also make orthopedic pillows at home yourself.

Surprisingly, buckwheat, inexpensive and healthy, is eaten only by some peoples. In Western Europe, buckwheat, despite the fact that it is considered a healthy food, is practically not eaten. Let's find out why people don't eat buckwheat in Europe. And in other countries it is not as popular as it is here.

Some historical facts about buckwheat

In Russia, buckwheat has long been considered a national product. The Eastern Slavs celebrated on June 13 the day of Akulina Buckwheat, who was considered the patroness and supporter of the buckwheat harvest.

On this day, it was customary to plant buckwheat, and every wanderer was treated to his fill of porridge. The wanderers ate and praised, wishing that the sowing would be happy, that buckwheat would appear in the fields, visibly or invisibly.

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Today, almost half of the world's buckwheat is grown in Russia. She is unpretentious to soils, but is afraid of frost. Buckwheat is sown on June 13–16, and after 2 months it is ready.

What are the benefits of buckwheat?

It is considered the leader among cereals in terms of nutritional value. Buckwheat porridge is a champion in protein content (up to 16 g of vegetable protein per 100 g of cereal).

For example, white rice contains only 7 g of protein per 100 g of cereal. Therefore, those who are trying to eat less meat and fish should include this grain in their menu more often.


Buckwheat has a minimal glycemic index, so it is useful for people with diabetes (studies have shown that a serving of buckwheat porridge causes a decrease in blood glucose levels by 12-19% within 90-120 minutes).

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It has an anti-cancer effect due to a large number of flavonoids and can normalize cholesterol levels in the blood. The cereal contains substances that promote proper metabolism.

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Buckwheat is rightly called the “queen of cereals”, as it contains iron, copper, phosphorus, calcium, magnesium, zinc and manganese. In addition, this cereal is rich in vitamins B1, B2, PP and E. Due to the content of organic acids, buckwheat has a positive effect on digestion.


Buckwheat contains fewer carbohydrates than other grains. At the same time, it is a valuable dietary protein product with a high content of amino acids. A number of popular diets are based on this cereal. And most importantly, buckwheat is the richest source of iron.

Buckwheat does not need chemicals at all - neither for fertilizer, nor for protection from weeds and pests; it deals with them brilliantly itself. That is why buckwheat is considered one of the most environmentally friendly products.

Where else do they eat buckwheat?

In all areas of historical growth of this grain crop, buckwheat is still eaten, but it is still considered a “cheap” food, although, for example, in Northern India and Nepal it can rarely be found on sale.

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In the United States, buckwheat is sold mostly in zoological stores as animal food. Although, as you can see in the photo, you can also find it in food departments. On the right side of the package there is an inscription “replacement for rice”. Probably not everyone knows what kind of cereal this is - we have to explain.


China is the world leader in buckwheat cultivation. In the Celestial Empire, this cereal is also considered not a particularly prestigious food. But it has become fashionable there to take care of your health, and Chinese doctors recommend that their patients drink buckwheat....

It's hard to believe, but buckwheat tea has become widespread. Several types of granules are sold - dark, golden, light, long sticks, short and round.


In Korea and Japan, buckwheat has always been common, but in the form of flour. The Japanese still prepare delicious buckwheat noodles (soba) with a characteristic brown color from it.

And although it is much more difficult to prepare than regular noodles, such soba noodles are valued much more highly, since they retain all the benefits of buckwheat.

In addition to Asian and Slavic countries, buckwheat is loved in Israel. The Jewish people lived for a long time on the territory of the Russian Empire, and this was reflected in their taste preferences.


Buckwheat porridge cooked in Jewish style is called “varnishkes” (kashe un varnishkes). Separately cooked pasta, buckwheat, and onions fried in chicken fat are combined immediately before serving. The mixture of pasta and buckwheat porridge seems strange, but, as they say, it is really tasty.

There are dishes made from buckwheat in Poland. Here it is used to make “greechaniki” - a dish of Polish and Ukrainian cuisine, which is prepared from minced meat with the addition of boiled buckwheat. The proportions of minced meat and cereal vary depending on preferences. You can cook them like regular cutlets or stew them in sauce, then they will be softer and juicier.

Why are we the only ones who eat buckwheat porridge?

In Western Europe and America, buckwheat, due to its unpretentiousness in growth, has always been considered livestock feed. Moreover, nutritionists around the world claim that cooked (without salt) buckwheat porridge is bitter and has a distinct chemical taste.

People from the USSR, who know very well that this is not so, are quite surprised by this. But it turns out that any adult who tries cooked porridge like this for the first time feels just such a bitter and unpleasant taste. And only those people who ate this porridge since childhood retained its sweetish taste in their memory.


Eating buckwheat is a must. Today, only this cereal is capable

  • normalize blood pressure, hormonal levels, blood sugar levels,
  • raise hemoglobin,
  • increase immunity,
  • remove toxins and excess cholesterol from the body.

And only immigrants from the USSR and their children manage to do this without wincing from the bitterness of the cereal.

It came to the territory of Rus' around the 2nd century AD from Byzantium

Buckwheat Probably the most favorite porridge among our people. Nowhere do they eat so much buckwheat as in the territory of Ukraine, Russia and Belarus, in these countries it is eaten most of all and it has not lost its popularity for many centuries. There is not a single home where this delicious and incredibly aromatic porridge is not prepared at least a couple of times a month.

We all love it, some love it to the point of fanaticism, some like to eat it only sometimes, but one way or another everyone eats it, but we rarely think about where this guest came into our kitchen, but still one day such a thought comes . And if you are also thinking about this question, let’s study Buckwheat together more closely.

Where did buckwheat originate?

Buckwheat, like any culture, has its own ancestral homeland and buckwheat is no exception. Of course, she appeared on earth so long ago that no one knows the exact date. The most likely option for her homeland is Asia; to be more precise, it is believed that she came to us from the distant Himalayas. This conclusion was not made in vain; the largest number of varieties of this crop grow in the wild in this territory.

According to excavations and writings, it was determined that in India and Nepal it already existed before our era and that was more than 5000 years ago. It was called there “black porridge” or later received another name in those territories “black rice”.

Buckwheat traveled around the world for a very long time; already in the 15th century BC, buckwheat had already reached China, Korea and Japan, most likely the name “black rice” came from there. Then she moved to Central Asia, but from there she has already gotten closer to us. From Asia it came to Europe, where it was nicknamed “pagan grain”; in France it then took root very poorly and did not gain popularity; nowadays, by the way, it has not become a favorite porridge there and is used more for medicinal purposes than as a side dish.

It was also very common in Europe name "beech wheat", buckwheat received this name due to the similarity of its grains with Beech nuts, of which there were a lot throughout Europe.

History of buckwheat in Rus'

On territory of Rus' it arrived around the 2nd century AD from Byzantium. And now with us it has acquired the name “buckwheat” or “buckwheat”; it is believed that the culture received this name due to the fact that it came to Byzantium from Greece and then it was brought from there, where it was grown in large quantities by Greek monks.

Buckwheat in Rus' is already mentioned in such a scripture as “The Tale of Igor’s Campaign”. This was the first written confirmation that buckwheat was already the favorite porridge of the Slavs.

But excavations discovered earlier confirmation that the Slavs ate this porridge. During excavations at Scythian settlements on the territory of Ukraine, namely on the territory of the Donetsk settlement, vessels with buckwheat grains were found. And closer to modern Kharkov, burnt grains were discovered; the age of these grains also dates back to approximately the 2nd century AD.

Already in In the 15th-17th centuries, Rus' grew the largest amount of buckwheat, it was especially grown a lot in Ukraine, where the soil and weather conditions were most suitable for it. In the 20th century, Ukraine became a leader in the cultivation of buckwheat; slightly less buckwheat is grown in Russia.

Buckwheat as a plant

Buckwheat resembles a small bush; its leaves are quite wide and fleshy. It blooms very beautifully and many artists depicted the flowering of this plant in their paintings; it blooms very profusely with beautiful and lush inflorescences. Buckwheat flowers have white and pink colors of various shades. It ripens a little later than other crops; buckwheat harvest, depending on the region where it grows, ripens from mid-August to mid-September.

Buckwheat also has its disadvantages in terms of harvesting. The fact is that it ripens very unevenly, if, for example, in wheat all the grains in the ear ripen at the same time, then in buckwheat things are completely different, while the top grains have not yet ripened and there are even flowers, the bottom ones are already may completely ripen and crumble.

How buckwheat is used in cooking

Buckwheat in the form of porridge

Since ancient times buckwheat was consumed as a grain for porridge. A hearty and aromatic porridge was always prepared from it; our ancestors cooked it over fires and in ovens in pots. They also prepared steamed buckwheat porridge in jugs and pots; this method consisted of simply pouring boiling water over it and closing the jug. Gradually they began to prepare buckwheat porridge with various additives in the form of vegetables and meat. Next, recipes were invented for preparing game filled with buckwheat porridge.

Buckwheat for porridge can be whole which I call "kernel", and it also happens crushed grain, called "prodel". Nowadays, buckwheat undergoes hydrothermal treatment before going on sale and from black it turns into the dark brown we are accustomed to.

Buckwheat in the form of flour

Buckwheat is used not only as grains for porridge, it is also used to make flour. This flour is used for making casseroles. The famous Breton pancakes are made from it, and the dough for buckwheat pancakes is also made from this flour; this flour is added to the dough for buckwheat noodles.

Buckwheat in the form of tea

This of course sounds quite strange to us, but in China Tea is brewed from buckwheat. For this purpose, unroasted buckwheat grains are used. Of course, no one here drinks such tea, but in China such tea is very highly valued.

Buckwheat in the form of casseroles

Quite a few different casseroles, both salty and sweet, are prepared from buckwheat. Porridge and buckwheat flour are used for these dishes. They are prepared with a variety of ingredients, ranging from vegetables to meat and cheese products.

Buckwheat in the form of honey

Of course, honey is not made from buckwheat grains and it is not made by people. Buckwheat flowers attract bees and they collect the most valuable nectar from its flowers. Buckwheat honey is highly valued for its beneficial properties, which are not found in any other honey. This honey, like the grains themselves, is brown in color and has a very pleasant aroma.

Buckwheat is a very valuable and tasty product given to us by nature.. Therefore, eat this tasty and aromatic porridge for your health!

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