Buckwheat originates from Central and East Asia. It likely reached Europe via the Silk Road at the end of the Middle Ages. Technically, buckwheat is not a grain but a pseudo-cereal. The seeds of buckwheat are ground into flour. This flour can be used together with wheat flour for, among other things, buckwheat pancakes. Buckwheat flour is highly nutritious, easily digestible, and gluten-free. This makes it very suitable for people who are allergic to gluten, a condition known as celiac disease. The flowers of buckwheat are very attractive to bees, butterflies, hoverflies, and other beneficial insects. Birds like to eat the unharvested seeds. The flowers are white or light pink and have a pleasant fragrance. Buckwheat can also be used as green manure.
It is also possible to eat buckwheat sprouts. Rinse the hulled, raw buckwheat seeds in a sieve. Then soak the seeds for 1 - 6 hours. Rinse the seeds every 12 hours. Place the seeds in a glass jar. Cover the jar with a mesh cloth or a clean old stocking. Rinse the seeds daily. After 2 - 3 days, the sprouts will begin to grow. Drain the rinsing water thoroughly to prevent mold and spoilage. The sprouts grow faster in warm weather. The sprouts can be eaten at breakfast. They have a delicious, mild flavour. If you prefer crunchy sprouts, you can dry them in a food dehydrator. Non hardy annual. Height: 75 - 100 cm.
Soaking: 12 - 24 hours
Outdoor sowing: mid-May - end of August
Germination: 7 - 14 days
Germination temp.: 10 - 22 °C
Sowing depth: 1 - 2 cm
Planting distance: 10 - 15 cm
Distance between the rows: 30 - 35 cm
Plant position: sunny - sheltered
Harvesting period: end of July - August
Flowering period: June - end of September
Buckwheat has very hard seeds. It is advisable to soak these seeds in cold water for 12 - 24 hours before sowing. After soaking, rinse the seeds thoroughly. The seeds can then be sown. The ideal sowing rate for buckwheat seeds is 50 - 60 kg/ha. Sow outdoors from mid-May, once there is no longer any risk of night frost. Buckwheat seeds cannot tolerate frost. Only sow when no severe frost is expected. Sow the seeds in a sunny, sheltered location with well-drained and not overly fertile soil. Sow the seeds sparingly and not too deep, no deeper than 2 cm. Cover the seeds with a layer of seed compost. Sow in rows or broadcast. Keep a spacing of 10 - 15 cm. Maintain a temperature as stable as possible between 10 - 22 °C; 21 °C is the ideal germination temperature for buckwheat. In particular, do not let the temperature drop at night. The seeds will germinate within 7 - 14 days. Thin the seedlings to 10 - 15 cm once they are large enough to handle (about 7.5 cm).
Buckwheat requires little maintenance. Keep the area free of weeds and provide sufficient water, especially during dry periods. Do not allow buckwheat to dry out. Place buckwheat in a sheltered location, as heavy rain and wind can cause the plants to lodge and become difficult to harvest. Buckwheat can be harvested approximately 10 - 12 weeks (from June) after sowing. It is ready to harvest when the seeds begin to dry on the plant. Cut the entire plant and allow the stalks to dry in a dry, well-ventilated place. Drying can take 3 - 4 weeks. Ensure the seeds are thoroughly dried. Before buckwheat can be eaten, the seeds must be hulled. The hulled seeds can be stored in an airtight plastic container or a glass jar with a tight-fitting lid. In this way, the seeds can be stored for about one year.
It is also possible to eat buckwheat sprouts. Rinse the hulled, raw buckwheat seeds in a sieve. Then soak the seeds for 1 - 6 hours. Rinse the seeds every 12 hours. Place the seeds in a glass jar. Cover the jar with a mesh cloth or a clean old stocking. Rinse the seeds daily. After 2 - 3 days, the sprouts will begin to grow. Drain the rinsing water thoroughly to prevent mold and spoilage. The sprouts grow faster in warm weather. The sprouts can be eaten at breakfast. They have a delicious, mild flavor. If you prefer crunchy sprouts, you can dry them in a food dehydrator.
