Buckwheat is not a true grain, in the botanical sense of the word. Like quinoa, buckwheat is a dicot and not in the monot/grass family like the majority of the grains we eat: barley, oats, rye, wheat, millet, and corn. So, unlike the true grains, pollination depends on pollinators and less so on the wind. It sends forth flowers: beautiful, delicate, white, aromatic flowers. The sounds and smells emanating from a blooming buckwheat field are reason to pause and be in awe.
Buckwheat is exceptionally important in our rotation. As mentioned above, it blooms and provides pollinator food, unlike the many other grains we eat. We plant it in the summer, post-harvest of the spring grains, providing diversity to the rotation, pollinator food in the dearth of southern Maryland summers, and, in the end, protein-rich food for human consumption. Buckwheat has history in Russia, the Balkans, and Quebec.
Un-hulled buckwheat: These would serve useful for sprouting or planting.
Buckwheat groats: With hulls removed using a specialized de-huller, buckwheat can be eaten as a whole grain, like rice. The groats are light grey in color and high in protein. Ratio and cooking time: 1 cup groats to 2 cups water, 20 minutes.
Buckwheat flours: Flours are stone-milled and available in rustic grade, for pancake, crepes, pastries, or breads, and available in fine grade for noodle-making.
Buckwheat hulls: As a by-product of the hulling for groats, we may provide cleaned hulls for stuffing pillows, hand-warmers, and other crafty-wise projects.