Information

Buckwheat for shoot production. Buckwheat is a very old cultivated plant that originated in Southeast Asia around 5,000 to 6,000 years ago. From there it spread to Central Asia, across the Middle East, and finally to Europe. Buckwheat cultivation has been documented in Finland long before the Common Era. In Eastern Europe it has been an important crop for over a thousand years. It reached America in the 17th century.

Despite its name, buckwheat is not a type of wheat or grass, but an herb with white or pinkish-red flowers. It belongs to the same family, Polygonaceae, as sorrel and rhubarb. The plant is sensitive to frost, so outdoor sowing should wait until after the frost nights. However, buckwheat grows quickly and can produce mature seeds as far north as southern Norrland in a good summer.

The black seeds have a hard, inedible shell that must be rinsed away when sprouting. Hulled seeds are also available and work well for sprouting, although the proteins deteriorate quickly after hulling.

We prefer to grow buckwheat for shoot production in trays with a little soil and cut the shoots when they are about ten centimeters long, similar to pea shoots. Besides being tasty, they are full of nutrients such as essential amino acids, minerals and vitamins, protein and fiber.

Excessive consumption of buckwheat may cause effects from the substance fagopyrin, which is found in the pigment of the hull. It can affect the mucous membranes of the eyes and in rare cases cause allergic reactions.

Sowing: Sprinkle the seeds over about one centimeter of soil on a plate or in a tray at any time of year. Cover with two centimeters of soil and water gently. As soon as the seeds have sprouted they need as much light as possible. After about a week to ten days they are ready to harvest.

One portion contains about 85 grams of seed.