Buckwheat

"BUCKWHEAT CAKES. A quart of buckwheat meal. A handful of . A tea-spoonful of salt. A large table-spoonful of the strongest and freshest . Sufficient water to mix a batter. The only way of using buckwheat meal is for thin flat batter-cakes resembling s. Buckwheat in grains or unground, is good food for poultry. When in blossom, its flowers (which are small and white) are very fragrant, and much liked by bees; to whose honey it gives a delicious flavor."

"... Buckwheat does not belong in any regular . It is an ideal grain . When a meadow or a grain field in the regular rotation fails there is no better crop to fill up the loss. Buckwheat is a good crop—there is no better where climatic conditions are right—to sow on new ground or ground that has long been out of cultivation. On poor ground there is no grain crop that can compete with it."

"The is cultivated in the cooler and more mountainous regions of Asia and to some extent in Canada and Maine. It is recommended for its superior hardiness. ... The grain is smaller than the common buckwheat, the plants are more slender and the leaves arrow-shaped. It is sometimes called India wheat and duckwheat. The true buckwheat has bright, white or pink-tinged flowers in large trusses or heads; the India wheat has smaller greenish white flowers in small heads, and also small leaves. ... The common buckwheat (') is the most valuable and most widely grown form. It is met with wild in China and Siberia and enters into the agriculture of every country where grain crops are cultivated. In China it has been grown and used for food from time immemorial. In Japan it is held in general esteem and in Russia it is also largely consumed. It has been cultivated for centuries in England, France, Spain, Italy and Germany."

"The weather was already growing wintry, and morning frosts congealed an earth saturated by autumn rains. The verdure had thickened and its bright green stood out sharply against the brownish strips of trodden down by the cattle, and against the pale-yellow stubble of the spring buckwheat."

"... Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including s. Moreover, it contains no and can be used in the production of gluten-free foods for individuals diagnosed with , non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties."