The History of Buckwheat
 | Buckwheat s a plant with an ancient history. Despite the name, it is not a wheat but a fruit, closely related to the rhubarb and sorrel plant family. It is a very rich and healthy source of essential vitamins and minerals and is high in natural rutin, which is known to regulate blood cholesterol and increase artery elasticity. Buckwheat is suitable for diabetics and coeliacs***, those with a wheat or gluten intolerance, which may account for its recent popularity revival in Britain. |
First cultivated as early as 1000BC in China, by the 14th Century it had spread through Japan, Russia and Asia. It was brought to Europe by the Crusaders returning from their encounters with the Saracens in the Middle East. A Uniquely Versatile Plant!The Dutch call it "bockweit" meaning"beech wheat" as the triangular fruit resembles beech nuts. In France, it is known as "ble noir" (black wheat or black flour) or, alternatively, sarrasin, a reference to its dark colour and its history (Saracens). It is naturally wheat and gluten free and contains all the minerals essential for life - a very healthy food! Those of a "certain age" may remember "Kapok", the fluffy stuffing and packing material used to fill pillows and soft toys - surprisingly, it is made from the husks of buckwheat! So it is an extremely verstile plant to have around! |  |
 | The uniquely nutty, savoury flavour of buckwheat ideally compliments any manner of fillings for the paper-thin crepes and pancakes known as galettes. Galettes originated in Brittany, the westernmost part of France. Known as "crepes salee" (salty or savoury crepes) by the French people of Brittany they are hugely popular throughout France where they are the traditional fast-food takeaway usually served with a bowl of cold hard cider. |
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uses wheat and nut products in some recipes and therefore must inform its customers that all products may contain traces of wheat and/or nuts ***