Buckwheat is one of the healthiest, nuttiest and most versatile grains. It is a short season crop, maturing in just eight to twelve weeks, and grows well in both acidic and under-fertilised soils. It can also be used as a ‘cover crop’ or ‘smother crop’ to help keep weeds down and reduce soil erosion while fields rest during crop rotation.
Contrary to its name, buckwheat is not related to wheat and is gluten-free. It is an ideal higher protein swap for flour in pastas and breads. It can also be a great alternative to rice, is ideal cooked in a broth or stock, and can be used in salads or stuffing. It is popular in Russia and eastern European countries and is commonly eaten in stews, such as goulash, with potatoes, vegetables and meat.