Buckwheat flowers medicinal properties and contraindications. All about buckwheat

Buckwheat - Russian woman. Altai is recognized as the birthplace of the plant. From there, buckwheat passed along with the resettlement of the Ural-Altai tribes in the Cis-Urals. This happened at the dawn of our era. For more than a millennium, buckwheat was considered a local crop of the Urals and the Volga-Kama region. From there the plant moved to purely Slavic regions.

Having received recognition in them, the culture became a Russian symbol and became part of sayings like: “Buckwheat porridge is our mother, and rye bread is our father.” Where then does the name associated with Greece come from?

From there were monks who were the first on Slavic soil to undertake the cultivation of grain. Clergymen were invited to Kievan Rus, which had just discovered Christianity. The newcomers turned out to be knowledgeable in agriculture.

Description and features of buckwheat

Buckwheat is a pseudocereal because it is not classified as a cereal. The grass family is buckwheat. There are 30 genera and 800 species. There are 15 species in the buckwheat genus. Other pseudograins include quinoa and amaranth.

Buckwheat is different:

• a hollow and straight stem with a ribbed, reddish or green surface, divided into knees (6-20 pieces), like bamboo
• thin and delicate peduncles, which, unlike stems, are not divided by internodes
• height from 0.5 to 2/5 meters, depending on the variety and growing conditions
• the presence of branches of 1st and 2nd orders if the plantings are sparse
• three types of leaves: rounded in juveniles, petiolate heart-shaped in the middle of the stem and pointed in the shape of an arrow at its top
• the presence of trumpets, that is, fusions of leaves and stems
• 5-petalled, bisexual buds sitting on long peduncles emanating from the leaf axils
• pink-white, greenish-yellow or red buds
• 8 stamens and a three-snouted pistil in each flower; in some buds the pistil is longer than the stamens, and in others shorter, as confirmed by the buckwheat in the photo
• the presence on one plant exclusively of flowers with long pistils, or with short ones
• the possibility of developing plants with homostylous buds, in which both stamens and pistils are the same length, which is rare without targeted breeding
• triangular fruits, which in fact are not grains, but only fruit shells hugging a core consisting of a root and 2 cotyledons
• the possibility of developing winged fruits with overgrown ribs and wingless ones
• meter-long taproot with a few branches up to 30 centimeters long

Buckwheat is classified as a cereal

The taproot of buckwheat is conventionally divided into 2 tiers. In the first, the diameter of the distribution of the lateral processes is about 40 centimeters. The roots here are “fluffy”. An abundance of small shoots is necessary for the absorption of nutrients from the soil. The second tier of the buckwheat root system is approximately 15 centimeters narrower. Here the task is to absorb water from the depths of the soil. Using it, the grain crop tolerates drought well.

Buckwheat roots produce a number of acids. They help dissolve and extract sparingly soluble phosphates from the soil. Therefore, buckwheat absorbs from the soil 3-4 times more than cereals, although it is inferior to them in the power of the root system. After fruit formation, buckwheat roots age sharply. This deficiency leads to the death of the annual.

Features of culture

The widely known buckwheat groats are obtained by processing buckwheat grains. This plant develops like a grass, being a honey plant. Buckwheat seeds are used to produce kernels, prodel, Smolensk cereals, flour and a number of medicines. A representative of the buckwheat family was first introduced into culture approximately 4 thousand years ago in Asia. They mastered the so-called Tatar buckwheat for the first time, and the common name “Tatar” is still preserved.

On the territory of the modern Russian Federation, the crop began to be grown in the 13th century. Its presence is first noted in the Far Eastern lands. Now almost ½ of all Russian crops fall in the Altai Territory. Buckwheat also grows in significant quantities on Chinese, Belarusian and Ukrainian territories. It is less common in other countries.

Seed buckwheat reaches 1 m in height and forms a straight stem with extensive branching. The root complex is strong and well branched. The foliage has a triangular configuration, with pointed ends. The upper leaves are located near the stem itself, and the lower leaves grow on shortened cuttings.

The fruits can be stored for a long time, even when the humidity is very high. Since buckwheat is very susceptible to frost, it should be sown only when the return of cold weather is 100% excluded.

The fruit shell must be removed before using the crop for food.

The chemical composition of buckwheat allows us to consider it a unique crop. Carbohydrates account for up to 65%, but proteins are noticeably less - only 15%. The amount of fiber is 13%. In fourth place are fats, their share varies from 1.5 to 2.8%. In fifth place is ash (2.2%).

Additionally, it is worth noting the presence of oxalic, malic, citric and some other acids. Buckwheat grains contain such extremely important amino acids as:

• threonine;
• arginine;
• lysine.

They also contain trace elements, primarily iron, phosphorus, molybdenum, potassium, zinc, and iodine. When the tops bloom, rutin, caffeic acid, thiamine, chlorogenic acid, and riboflavin are found in them. Buckwheat seeds are almost ¾ digestible.

For practical purposes, the green part of buckwheat can also be used. It is this part of the plant that is used to prepare medicines. Its benefits are related to:

• reducing vascular fragility;
• removing mucus from the lungs;
• blood pressure stabilization;
• healing wounds;
• suppression of eczema and inflammatory processes;
• elimination of varicose veins, arthritis.

Eating buckwheat is very valuable for diabetes. Cereals are excellent for helping the heart and blood vessels and can cope with liver damage. Under the influence of the product, metabolism becomes faster and cramps disappear.

It has been proven that those who regularly eat buckwheat are less likely to suffer from atherosclerosis and recover from it faster. Medicine uses the shells of buckwheat grains and the husks obtained during threshing.

Even in the treatment of cancer, extracts from buckwheat prove to be a valuable aid. It is important to remember that it is undesirable to eat buckwheat if there is a high tendency to form blood clots. It also has a bad effect on the digestive system. Buckwheat honey has a high concentration of mineral components. First of all, it contains a lot of iron.

Therefore, buckwheat honey is useful for those suffering from anemia. Its role is also great in respiratory diseases. As for the grains themselves, they are carefully processed before being sent to the consumer. Buckwheat that has not been roasted is used only occasionally.

The main dish obtained from this cereal is porridge, which has an excellent dietary effect.

The root complex of buckwheat is of the taproot type. The main root can stretch up to 450-480 mm. However, despite this, the total mass of roots is less than 14% of the total weight of the plant. In good weather, you can enjoy the sight of flowers for 45-60 days. A more precise date can only be given by agronomists who have thoroughly studied the circumstances of growing a crop in a particular field.

The wild ancestors of cultivated buckwheat still survive in the western Himalayan Mountains. In most European languages, the crop received the name “beech wheat” due to the characteristic appearance of the grains. Buckwheat is not subject to rancidity even when stored for a long time in a warehouse. It successfully resists mold damage against a background of high humidity. It is these factors, together with the high nutritional value and unpretentiousness of the plant that allowed it to gain very high popularity.

Types and varieties of buckwheat

Buckwheat grain , that is, the fruit, comes in 2 types:

• Aptera. Wingless type. The wings are not developed at all, or are only slightly visible from the ribs. In buckwheat they are convex and blunt. Due to this, the grain appears swollen.
• Alyata. These are winged fruits. Their edges are flat. Sharp, extensive wings follow them.

The plants themselves are also divided into 2 types. The first is Tartary buckwheat . Occurs in wild form. It has loose panicle inflorescences. The buds are green-white, small and odorless. Wild buckwheat stems are also green. You can meet these on the side of roads, on cliffs, and fields. The plant clogs the latter, entwining spring and grain crops. This leads to their lodging.

In culture, the Tatar species is grown in southeast Asia and the United States of America. The grass stretches up to 80 centimeters and produces elongated, wrinkled fruits of a dark gray color. About 1.5 thousand of these are collected from one plant. This yield is higher than that of ordinary buckwheat.

Pictured is Tatary buckwheat

The common type is the second, blooms with reddish buds and has a scarlet tint along the stem. There are white flowers, but without a green tint. The buds are collected in brushes. Their shape is close to the scutes, since the pedicels of the lower buds are elongated. The brush itself, unlike the inflorescence of Tatary buckwheat, is dense.

The flowers of ordinary buckwheat are larger than those of Tatarian buckwheat and are fragrant. This smell is partly transmitted to buckwheat honey.

Common buckwheat

buckwheat seeds are plump, with smooth edges and ribs. The common species has 2 subtypes:

• Vulgare. This buckwheat is about a meter high. The diameter of the stem is 0.5 centimeters, and there are 6-12 nodes on them. The length of the leaves does not exceed 6 centimeters. The greens have a tough texture and reddish veins. The leaves are slightly pubescent underneath.
• Multifolium. The height of this buckwheat reaches 2 meters and the stem is thicker - up to a centimeter in diameter. On a long trunk up to 25 knots. The leaves of the plant are thin, about 10 centimeters long and richly pubescent along the veins. The flowers of buckwheat subspecies are deep red.

Multifolium is represented by varieties:

-Kama. Can't be higher than 90 centimeters. The leaves of the plant are medium in size and the flowers are white.

- Bogatyr. Stretches a meter. The grass has large leaves and white buds.

-Kalininskaya. This buckwheat is about 80 centimeters high. The leaves of the herb are medium sized and the buds are pale pink or white.

-Dikul. The tallest is up to 125 centimeters. The leaves are small. The flowers of the grass are pinkish.

-Demeter. It reaches a height of 90 centimeters, has medium-sized leaves and pink flowers.

— Sakhalin buckwheat . Its height is 3 meters. The leaves are also large. The plant was taken from nature, where it is found in the wild only in the south of Sakhalin. Due to its large and cranked trunks, buckwheat resembles bamboo.

-Saulyk. Extends 80 centimeters. The leaves of the plant are medium in size. Buckwheat buds are pinkish.

The varieties differ not only in appearance, but also in yield. At Kama, for example, they take 1 ton per hectare. Dikul yields 1.7 tons for the same planting area. From Demeter you can collect up to 10 tons. Bogatyr sometimes argues with this record. Kalinin buckwheat produces up to 3 tons per hectare.

Traditional medicine recipes using buckwheat flowers

Decoctions and infusions of buckwheat flowers are widely used in folk medicine :

1. When coughing, a flower infusion from this plant helps very well. To prepare it you will need 0.5 liters of water and 1 dessert spoon of buckwheat flowers. Leave for two hours, covered with a lid. Take half a glass three times a day.
2. For arthritis, drink up to four glasses a day of a chilled infusion of dried flowers, prepared from 1 liter of boiling water and 6 tbsp. l. buckwheat flowers. The same infusion, only half a glass four times a day, can be drunk with low blood pressure, which is accompanied by general weakness of the body.
3. For felon and abscess, it is very effective to make compresses and lotions from infusions. Two tablespoons of a mixture of dried flowers and buckwheat leaves are poured into one glass of boiling water. It is good to wash ulcers and wounds with the same solution.
4. Fresh whole or crushed leaves are applied to festering wounds and abscesses. Ground buckwheat grains are sifted on a fine sieve and used as baby powder. Buckwheat flour is actively used in cosmetology - they make scrubs for the face and body. The skin is not only cleansed, but also moisturized and nourished.

The benefits and harms of buckwheat

Since buckwheat varieties are not a grain, they are gluten-free. It is classified as an allergen. Accordingly, buckwheat is a hypoallergenic product. Buckwheat grains are rich in rutin. This is vitamin P. There is especially a lot of it in Tatar groats.

The name of the vitamin is translated as “permeability.” Rutin facilitates the penetration of beneficial substances through the walls of blood vessels, making them flexible and elastic. In addition to buckwheat, vitamin P contains: raspberries, green tea, parsley, rose hips, rosemary. But... back to buckwheat. Per 100 grams of product there are:

• 343 kilocalories
• 1/10 water, about 13 grams of protein
• 1/10 fiber
• 3.5 grams fat
• 71 grams carbohydrates

Carbohydrates, which are the basis of buckwheat grain, are represented by starch. There is no sugar in the cereal. The glycemic index of the product is low. Accordingly, eating cereals does not lead to spikes in blood sugar. Moreover, if sugar was high before eating, buckwheat helps reduce it, since it contains fagopyritol and chiroinositol.

Fiber is not digested in the human intestines. 10% of buckwheat fibers rub against the walls of the tract, improving its peristalsis. This facilitates the process of digestion and passage of feces. Buckwheat fiber is a duo of lignin and cellulose.

There are about 3% of them in cooked cereals. Almost all of them are contained in the husk of grains. They also contain starch that is resistant to digestion in the human stomach. But in the intestines, the substance is processed by bacteria, producing fatty acids, for example, butyrate.

Butyrate has a calming effect on the immune system. When overexcited, it attacks conditionally pathogenic microorganisms. These are harmful only when they multiply uncontrollably, but are useful in small quantities. Butyrate prevents you from hitting friends who have not yet become enemies. Butyrate also reduces the risk of malignant tumors in the intestines.

In moderation, buckwheat is very beneficial for the body.

Buckwheat protein contains lysine and arginine. They are needed for the synthesis of hormones and structural proteins in the body. However, an excess of arginine, for example, helps the herpes virus develop. It builds its cells on the basis of amino acids.

An excess of arginine is associated not so much with buckwheat, but with the abundant consumption of other foods containing the amino acid. We are talking about soy, peanuts, pork, tuna, and wheat products. Buckwheat protein reduces the amount of cholesterol in the blood and prevents gallstone disease. Buckwheat also contains a set of microelements:

• Phosphorus. It is necessary for tissue growth. Without the element, healthy teeth, bones, and normal development of the muscular system are unthinkable.
• Manganese, important for the nervous system. Metabolism and antioxidant work of the body also cannot do without manganese.
• Magnesium. Taking it reduces the risk of developing heart disease and diabetes.
• Copper. Supports heart health in small quantities.
• Iron. Necessary for normal functioning and production of blood cells.

The mineral content of buckwheat is easily absorbed from boiled grain. If it simply swells in hot water, the benefit is double. In other grains, the mineral base suffers greatly during cooking. Other cereals swell in unboiled water to a digestible state with difficulty, or are completely deprived of this ability.

Buckwheat is also a storehouse of antioxidants. In addition to rutin, this is: anti-cancer quercetin, accelerating metabolic processes vitexin. The long list of beneficial properties and ingredients of buckwheat is countered by only one minus, and that’s not an absolute one. Sometimes cereals cause allergies. As a rule, it occurs in people who are already allergic to rice and latex.

Where and how does it grow?

You can see buckwheat fields in Russia primarily in the middle zone. Moderate heating is very important for this plant. If the air temperature exceeds 30 degrees, this immediately has a very bad effect on the crop. In this case, the earth must be thoroughly warmed and fully illuminated. Most often, they try to plant buckwheat surrounded by trees (for protection from the piercing wind) and closer to water bodies

Buckwheat is characterized by only minimal capriciousness. But there are still soils that are preferable for it. The crop produces the highest yields in the forest-steppe zone. Experts, when choosing a site for buckwheat fields, look first of all for light, loose soil. She is likely to stay warm in any conditions.

Preferred soils are those that contain a certain level of nutrients. In autumn, depleted soil must be saturated with organic matter and mineral compounds. Both excessive acidity and significant alkalinity are unacceptable. Another disadvantage of dense soil is that water can accumulate there. It is best if the following grew in the same fields before:

• beans;
• winter plants;
• row crops;
• peas and soybeans.

Buckwheat cannot be planted after grain plants. They lead to significant weed infestation. Such grasses significantly reduce the fertility of the crop. You should be careful when planting buckwheat where potatoes were previously infected with nematodes or where oats grew. However, this crop effectively drives out many weeds from plots of land, which is why it is grown without the use of herbicides and used as green manure.

In addition to Altai, significant areas are occupied by buckwheat in Bashkiria and in the vicinity of Stavropol, Primorye and Krasnodar. Its role is noticeable in Orenburg and Volgograd. Buckwheat is also obtained in Saratov, and even much further north (in Tula). It grows in black soil regions - near Kursk, Orel and Lipetsk. Interestingly, 3 times more buckwheat is grown in Russia than in China.

Sowing and growing buckwheat

By the end of the 19th century, buckwheat was used on every 8 hectares of arable land in Russia. This indicates the importance of culture in the diet of the country's inhabitants. Buckwheat is grown throughout its entire territory except the far north. Grain grows and bears fruit most productively in the forest-steppe zone and woodland. There are usually loose and oxygenated soils that warm up easily. This is exactly what buckwheat loves.

The yield and growth of green mass of buckwheat on heavy soils is minimal. The application of fertilizers helps to increase productivity. Knowing that it takes about 4 kilos of nitrogen, 3 phosphorus and 6 kilos of potassium to form a hundredweight of grain will help you feed them correctly to buckwheat. There is no need to add the full measure of microelements. First you need to determine how much mineral base is already in the soil.

Potassium and phosphorus mixtures of buckwheat are given during sowing. Sometimes fertilizers are applied during autumn plowing. The exception is the northern regions of the country. There, the mineral base is added to the soil in the spring. Nitrogen fertilizers are added to the soil in the spring. Fertilizing is given again during the budding period of buckwheat.

This:

• reduces filminess of grains
• increases grain weight
• improves the mineral composition of the crop

If ammonium nitrate is selected from nitrogen mixtures, 70 kilograms are applied per hectare. This is the average. If the heroine of the article needs phosphorus, potassium and nitrogen, then buckwheat does not tolerate chlorine. Fertilizers with chlorine should be avoided.

However, they are necessary on highly alkaline soils. Then, fertilizing is applied in the fall. By spring planting of buckwheat, the microelement will no longer harm it. It is recommended to treat not only the soil, but also the seed. It is soaked in solutions with:

- manganese sulfate, of which 50-100 grams are taken per ton of seeds

-zinc in the amount of 50 grams per ton of seed

-boron, which requires 150 grams in the form of boric acid

They also use ready-made solutions such as “Fenorama”, “Roxima” or “Fundozola”. They are used according to the instructions. The treatment prevents infection of buckwheat, accelerates its growth, and increases yield. According to the rules of crop rotation, buckwheat is sown after certain crops.

Buckwheat shoots

These are: legumes, winter and row-crop plants. After clover, for example, the harvest from buckwheat is almost twice as large as usual. The productivity of grain cultivation increases by 29% after peas.

Potatoes as a predecessor promise a buckwheat harvest a quarter larger than usual. The main thing is that the root crops are not infected with nematodes. In this case, the grain yield, on the contrary, will decrease. The amount of grain harvested increases by 15% after sowing rye. Sugar beets and corn also have a beneficial effect on the future cultivation of buckwheat.

Grain precursors can serve as an alternative feed for it. It is enough to cut off the green mass of plants before flowering and put them in the ground. Grasses that have accumulated useful substances transfer them to the soil. Buckwheat then just has to take and use the nutritional base. This is called soil greening.

Bad predecessors for buckwheat are barley and oats. After the latter, the productivity of the heroine of the article drops by 20%. Barley reduces production by 16%. It is not recommended to plant buckwheat after all grain forage plants. This is the name given to herbs whose grain is used to feed livestock and poultry.

Repeated sowing of buckwheat in one area reduces the buckwheat yield by half. In the third year there is almost no grain at all. It is more logical to plant cereal crops after the heroine of the article. They grow well after buckwheat, since it releases substances into the soil that prevent the development of root rot. All grain crops are susceptible to it.

In terms of sowing time, buckwheat is a late crop. The seeds are planted in the soil, after it has warmed up by at least 11 degrees to a depth of 10 centimeters. According to climatic and natural zones it happens like this:

• In the forest-steppe, the heroine of the article is planted in the first half of May.
• In Polesie they use the third ten days of May.
• In the steppe regions, sowing is carried out in the third ten days of April.

It is important to achieve quick germination. Then the green mass of buckwheat inhibits the development of weeds. Not only the right fertilizers and precursors, but also plowing the soil help to achieve rapid growth. The heroine of the article is planted in plowed soil in 3 ways:

• Private. Applicable to early varieties sown on light, non-saline soils. Seed consumption per hectare is 3.5 million.
• Broad row. Suitable for fertilized, fertile soils. Suitable for mid- and late-ripening varieties of buckwheat. About 2.5 million seeds are spent per hectare.

It is important not to thicken the crops. Then the buckwheat stems turn out thin and weak, prone to lodging. The harvest should be expected to be low. It is better to plant buckwheat a little less often. The plant is prone to branching, occupying free space. The sowing rate depends not only on its type, but also on the soil and climatic conditions. During drought, fewer seeds are taken.

Buckwheat crops in the fields are done in rows

In a humid environment, buckwheat is planted about a third more than usual. Also on infertile soils. On rich soils, on the contrary, the amount of seed is reduced, because germination is predicted to be maximum. Buckwheat sprouts are not distinguished by the strength of their roots. It is difficult for cotyledons to break through the soil. Therefore, planting depth is important:

- in light soils with a dry top layer, you can deepen the grains by 8-10 centimeters, otherwise they will wash out

-in cultivated soils 6 centimeters is enough

- only 4 centimeters deepen grains in heavy soil

It is recommended to roll the crops on top. This retains moisture in the ground. Dryness is detrimental to buckwheat. The crops are harrowed before the first shoots. This destroys the soil crust and allows you to get rid of weeds.

Abundantly flowering buckwheat is not a guarantee of a rich harvest. The ovary produces approximately 5% of the buds. On one plant, depending on the species, there are from 500 to 2.5 thousand. Most fall off without ever becoming fruit. That is why buckwheat yields are so unstable; periodically the grain becomes “golden”.

Of the legitimate 5% of the ovaries, it is necessary to take away due to problems with pollination. It is cross in buckwheat. Pollen must fall from a flower with a long pistil to a flower with a short one, or vice versa. Pollination between buds of the same type is unproductive.

This is just speculation as the tests are controversial. In addition, scientists are confused by the fact that buckwheat flowers at all stages of development, even during the period of bud formation. After pollination and the formation of a still frail fruit, death is also important. Apparently, the exact reasons for the loss of flowers have yet to be discovered and proven.

There is an assumption that buckwheat simply does not have enough strength to bear all the flowers and fruits. Simultaneously with their active formation, the plant’s green mass is just as actively growing. This is one of the reasons why buckwheat is used as green manure . We will talk about this role of grass in detail in the next chapter.

From the moment of sowing to the flowering of buckwheat, 15-40 days pass. During this time, the grass gains 1/4 of its green mass. Another 3 parts grow during flowering. The roots of the total mass of the plant make up only 14%, which indicates their weak development. This is not typical for field crops.

As if sensing the insufficiency of the root system, buckwheat forms roots even on the stem. Stimulates the process of hilling the plant. Ivan Pullman was the first to suggest producing it. He devoted more than 2 dozen scientific works to buckwheat.

Stem roots, even if they do not increase productivity, protect the grass well from lodging. This is especially important for tall buckwheat varieties. The buckwheat plant is pollinated by the wind or bees. The latter cope with the task better. That's why buckwheat honey is so common.

The nectaries of buckwheat flowers are open and accessible to most insects. However, nectar may not be produced if the weather is dry and windy with temperatures in the shade of about 30 degrees Celsius. In this case, artificial pollination of the crop is required.

The ideal air humidity for buckwheat is 40-70%. With lower and higher indicators, the plant is depressed, withers, and loses flowers and fruits more actively than usual. Buckwheat harvesting begins when 80% of the plantings turn brown. Requires 5 days. During this time, the grain cuts dry out. Their length is 20 centimeters. After drying, the sections are easily threshed. In 5 days, unripe grains ripen and dry out.

It is worth harvesting buckwheat by direct harvesting if it is sparse, stunted and weak. In this case, the grains fall off early. Harvesting by direct combining is fraught with increased grain moisture and an abundance of weeds. Grain cleaning machines will be required. Otherwise, the buckwheat will self-heat. She will spray.

It is necessary to dry the grains to a 15 percent moisture level. For the next sowing, the grain is stored in fabric bags. They are placed on wooden floors. Usually these are pallets. A maximum of 8 bags are stacked on top of each other. If grain is stored using an open mound method, its height should not exceed 250 centimeters.

How does buckwheat grow?

Buckwheat is a capricious plant, but popular among farmers. First of all, because there is always high demand for buckwheat in Russia.

Cultivated buckwheat is demanding in terms of temperature and water conditions for cultivation. It is sown in heated soil, at a stable temperature not lower than +8 o C. At a temperature of +15 o C, the first shoots appear, from which plants with erect stems quickly grow, changing color as they mature from delicate green to bright red. The triangular leaves always remain green, which, in combination with pink flowers, gives the buckwheat field a very impressive look.

The air around the blooming buckwheat field is filled with a sweet aroma.

Flowering begins at a temperature of +25 o C, 3-4 weeks after germination. Frosts throughout the entire growing season, and especially during flowering, are destructive for buckwheat. Any sudden change in temperature can lead to crop loss.

Buckwheat cultivation, as a rule, occurs under the protection of forests. Trees protect the field from drought and sudden cold snaps, and from drafts that are undesirable for delicate plants. If there is a body of water nearby, buckwheat will grow even better. This crop is responsive to the application of potassium, phosphorus and nitrogen fertilizers. But buckwheat does not tolerate pesticides, just as it does not tolerate gene experiments on itself. That is why buckwheat can rightfully be considered one of the most environmentally friendly products.

A blooming field of buckwheat is painted in all shades of pink.

Buckwheat flowers are amazing. One by one, starting from the bottom, small pink flowers with five petals bloom, forming lush, rich clusters. Each of the 600 or even 2000 flowers in the inflorescence blooms for just a day, and the entire cluster blooms continuously for two months. That’s why buckwheat ripens gradually, from bottom to top. It is simply unrealistic to wait for the clusters to fully ripen, so harvesting begins when the lower, largest and fullest grains fill and turn brown. By this moment, about 70% of all formed grains reach technical ripeness.

From 600 to 2000 small flowers are collected in a brush.

During the flowering period, experienced farmers place beehives along the buckwheat field. Pollination by bees increases the yield of buckwheat by 50-60%, which cannot be achieved by any other, even very expensive, methods. Healthy and tasty buckwheat honey, famous for its quality, further increases the attractiveness of such “cooperation” between farmers and beekeepers.

Bees, pollinating buckwheat, significantly increase its yield.

To prevent buckwheat from falling off, mow it early in the morning or late in the evening, when the air humidity is higher. Special combines not only collect, but also carry out the initial processing of buckwheat kernels. However, how buckwheat is obtained is a topic for another discussion.

The lower, fullest grains ripen first.

If you do not live where this valuable crop is grown and have not seen how buckwheat grows, photos of its flowering fields will be interesting to you. Of course, even the best photographs will give only a small idea of ​​their attractive beauty. It is impossible to convey to them the enchanting aroma that fills the summer air. It is possible to fully experience this only by visiting in reality the places where buckwheat grows.

About buckwheat - a simple but valuable product

Among the ancient Slavs, buckwheat porridge was considered the food of heroes, and it was brought to Rus' from Greece. The homeland of buckwheat is considered to be the highlands of the Himalayas, where its wild species still grow. It’s interesting that they began to call it “buckwheat” only in Rus'. This name comes from the “supplying country” - Greece, but in Western Europe (Portugal, Spain and France) it was called Arab or Saracen grain.

The Germans called buckwheat “pagan” grain, the Finns called it Tatar grain, and the Italians and the Greeks themselves called it Turkish grain. In Asian countries, Indians gave buckwheat the name “black rice”, some countries - “black wheat”, Western Slavs - Slovaks and Czechs - call it toadstool.

Around the 10th century, “black porridge” made from buckwheat became a favorite dish in Rus'. By the way, our ancestors called it “black porridge” because of their contemptuous attitude, since they believed that it was the food of common people. If the aristocrats had realized how much benefit there was in unsightly-looking cereals, they would hardly have so frivolously excluded it from their diet.

Now much is known about its benefits. But some properties of buckwheat made it especially popular in the harsh conditions of our climate:

• the plant is undemanding to growing conditions. Can grow on infertile soils;
• is not afraid of weeds, but on the contrary, successfully displaces them from the field; excellent green manure - a natural fertilizer for future crops;
• the crop does not require fertilizers or chemicals;

It should also be noted that due to its resistance to weeds and high natural yield, buckwheat does not require genetic modifications, so you can be sure of the natural origin of buckwheat.

Tasty and filling buckwheat is good both on its own and as a side dish. Steamed, without additives or steamed in boiling water, it is the basis of many diets; crumbly buckwheat porridge with butter satisfies well, and natural green buckwheat is a storehouse of useful elements. Honey, unique in properties and taste, is collected from buckwheat, and buckwheat husks are used to stuff environmentally friendly pillows. A traditional Russian product, buckwheat is still popular due to its many beneficial properties for our body.

Buckwheat is widely used in dietary and baby food.

The benefits of buckwheat

First of all, buckwheat is very rich in iron. In addition, buckwheat contains useful elements such as potassium, necessary for the functioning of the heart, calcium and phosphorus, essential for the skeletal system. This product also contains iodine, which has a multifaceted effect on growth, development and metabolism, zinc, which ensures the metabolism of vitamin E, fluorine, an essential element for tooth enamel, molybdenum, which is necessary to maintain the activity of certain enzymes, and cobalt, which is necessary for hematopoiesis and functioning. nervous system and liver. Buckwheat is also rich in vitamins: B1 (thiamine), which plays an important role in carbohydrate, protein and fat metabolism, B2 (riboflafin), necessary for the formation of red blood cells, for the regulation of growth and reproductive functions in the body, B9 (folic acid), indispensable for the creation and maintaining new cells in a healthy state, therefore the presence of a sufficient amount of this vitamin is especially important during periods of rapid development of the body - at the stage of early intrauterine development and in early childhood. In addition, vitamin PP (nicotinic acid), which is involved in fat metabolism, and vitamin E, which is an important antioxidant and helps enrich the blood with oxygen. Buckwheat also contains valuable proteins.

Buckwheat is high in calories; 100 grams of cereal contains more than 12 grams of protein and 62 grams of carbohydrates, which corresponds to 313 kilocalories. Vegetable protein is absorbed by almost 80%, and the carbohydrates in buckwheat are healthy slow carbohydrates, so after a bowl of buckwheat porridge you don’t feel like eating for a long time.

This cereal, for its beneficial properties

, especially recommended:

• pregnant and lactating women;
• children;
• athletes, people engaged in physical labor;
• elderly;
• convalescents, hypotensive patients, anemic patients, allergy sufferers, as well as persons with other diseases.

The balanced vitamin and mineral composition of the product makes it a unique remedy for many ailments. It is believed that buckwheat can increase hemoglobin in the blood, strengthen bones and joints, remove toxins, and cleanse the liver. But she is able to “work” not only from the inside!

• masks made from boiled porridge nourish the skin and help with excessive dryness and oiliness;
• finely ground cereal mixed with sour cream - a means for light exfoliation;
• buckwheat heated in a frying pan and poured into a linen bag warms up the chest well during bronchitis;
• sorting through cereals perfectly develops fine motor skills and is recommended for children.

And now about what buckwheat doesn’t contain.

Buckwheat contains practically no fast carbohydrates, making it indispensable in the diet of patients with diabetes and suitable for those wishing to lose weight. The main difference between buckwheat is that it is a grain of a flower, and not a cereal crop, like cereals. Because buckwheat is a non-grain, it does not contain gluten, the glue-like protein in wheat that causes food allergies in some people.

Buckwheat grains are triangular, covered with a dense shell - husk. The threshed grain has a delicate greenish color, but such buckwheat cannot be stored for long, so it is steamed or fried. This is how the cereal acquires a brownish tint and a special aroma. Thus, buckwheat, familiar to everyone since childhood, is a roasted grain. Recently, natural, unfried green buckwheat has become increasingly popular, because it retains much more vitamins and nutrients.

What types of buckwheat can be found on store shelves?

• Yadritsa
  is a whole grain cereal. The larger the kernel, the more expensive it is. Widely used in cooking for porridges, side dishes, and other dishes.
• Made, chopped
  - chopped kernels. It costs less, cooks faster, but does not last as long.
• Smolensk grits
  - finer. Ideal for preparing viscous porridge.
• Flakes
  - obtained from whole grains that have been flattened and steamed. They cook quickly, but the nutritional value is lower than that of the core.
• Flour
  is ground grain. Bread from buckwheat flour alone will not work, since it is poor in gluten. But the pancakes and pancakes made from it are excellent. Instant baby porridge is also made from buckwheat flour.
• Green buckwheat
  - unprocessed kernels. A storehouse of useful substances, vitamins, microelements, an organically pure product. Used for diets, healthy eating, sprouting.

Thanks to its amazing chemical composition, buckwheat is able to remove cholesterol from the human body, cleanse the liver, stimulate cerebral circulation, strengthen blood vessels and the immune system. Considering all of the listed wonderful properties of buckwheat, it can be recommended for nutrition by everyone - from infants to the elderly.

To replenish the body's need for essential amino acids, it is not at all necessary to eat meat and dairy products, as is imposed by traditional medicine.

To do this, you can eat green buckwheat, which contains all 8 essential amino acids in very significant quantities, and most importantly, they are balanced and easily digestible, which cannot be said about products of animal origin.

See for yourself: Of the 20 amino acids contained in food proteins, 8 are essential. These are tryptophan, lysine, methionine, valine, threonine, leucine, isoleucine, phenylalanine. Three amino acids are most often deficient in diets: tryptophan, lysine and methionine.

Buckwheat contains (mg per 100 g of product):

• Tryptophan – 180
• Lysine – 630
• Methionine – 260
• Valin – 590
• Threonine – 500
• Leucine – 680
• Isoleucine – 520
• Phenylalanine – 540
• Histidine – 300

In the cuisines of various nations of the world you can find dishes prepared from buckwheat. True, in the form of classic porridge, to which many of us have become accustomed since childhood, it is consumed, perhaps, only in Russian, Ukrainian and Belarusian cuisine. But the Japanese, Italians and French love a variety of types of noodles, pancakes and pancakes made from buckwheat flour.

How to cook different buckwheat?

The kernel can be boiled in water or steamed. The latter method allows you to retain more nutrients in the dish. When cooking kernels, you need to take two measures of water for one measure of cereal.

Before cooking, the cereal should be sorted from unopened grains and debris, and rinsed until clean. For a more pronounced taste, buckwheat can be calcined without oil. Then add water, boil, skim off the foam, add salt and cook until the water boils away. To make the porridge “reach”, you can wrap it up and leave it for a couple of hours.

When cooking porridge in a double boiler, you need to pour the washed buckwheat into a special tray for cereals and add water to a finger level, add salt as desired, and then bring it to readiness.

To get crumbly porridge from prodel, you need to take a little less water, since this cereal boils well.

The finished porridge can be seasoned with butter, add fried mushrooms or vegetables (buckwheat goes best with carrots).

Eco-friendly new product – green buckwheat

. It is natural threshed buckwheat grains, not roasted - an organically pure and most healthy product. You can cook green buckwheat in different ways:

1. Steaming
   The washed cereal is steamed in a thermos with boiling water overnight. In the morning, excess water is drained, and healthy green buckwheat porridge is ready!
2. Cooking
   Green buckwheat can be cooked like regular cereal, steamed or in water. It will cook almost twice as fast as the core.
3. Grinding
   Green cereal, ground in a coffee grinder to a fine powder, is consumed in a few tablespoons with water. This method is designed to help with weight loss.
4. Sprouting
   The cereal is soaked in raw water for several hours, after which it is placed on a glass plate in one layer, covered with damp gauze and placed in a dark place. On about the third day, sprouts will appear - a rich source of vitamins. You can use a special sprouter - it’s more convenient and the sprouts come out faster. Sprouted grains can be added to salads or other dishes.

What are the benefits of buckwheat sprouts?

Green buckwheat is a buckwheat kernel that has been purified using the ancient method without heat treatment and has the ability to germinate. Such buckwheat has preserved the entire complex of useful substances inherent in it by nature itself. To get the full benefit of buckwheat grain, we recommend consuming it in sprouted form.

It is sprouted buckwheat that is richest in natural antioxidants, B vitamins, macro- and microelements.

During germination:

• the amount of vitamin C increases from 1.49 mg/100 g to 17.32 mg/100 g;
• amount of fiber - from 3.5% to 4.4%;
• total antioxidant content - from 155 mg/100 g to 383 mg/100 g.

Sprouts can be added to salads or eaten as a separate dish.

Traditional medicine recipes

Buckwheat flowers have a softening and expectorant effect. Therefore, in folk medicine, an infusion of them is used to treat respiratory diseases and dry cough.

Place 5 g of buckwheat flowers in an enamel or porcelain bowl, pour in 0.5 liters of boiling water, close with a lid and leave for 2 hours. Take 100 ml infusion 3-4 times a day as an expectorant. The infusion also helps with sclerosis, has a general strengthening effect on the body, removes toxins and radioactive substances from it.

In addition, buckwheat is an excellent honey plant. And all the beneficial substances contained in it are also present in buckwheat honey. No wonder it is considered the richest honey in vitamins and minerals.

In folk medicine, buckwheat honey is used in the treatment of anemia, for cleansing the liver and bile ducts, for diseases of the thyroid gland, cardiovascular diseases, vitamin deficiency and as a general tonic.

Whatever buckwheat you choose, it will definitely help improve your health, fill you with vital energy, and give you good health and mood.

Buckwheat is a popular and beloved plant in many countries, which not only feeds a person, but also gives him valuable medicine. It is absolutely unpretentious, feels great in warm and cool climates, but originated from the southern regions and was first brought to us from Greece. Since this is a real honey plant, during the flowering period it is better not to approach the plant: countless bees gather around it and fly in search of fragrant nectar. These same buckwheat flowers are considered especially useful, the beneficial properties and contraindications of which have become a topic of discussion among admirers of traditional medicine. Let's talk about this on the www.site.

Why are buckwheat flowers valued, what are their medicinal properties?

The inflorescences of the plant are pale pink or cream in color. They bloom in mid-summer, which attracts insects. In place of faded buds, triangular-shaped seeds eventually appear, which are ready for collection by October. Honey, which is obtained from buckwheat, has a reddish or brown tint, is incredibly aromatic and healthy.

The flowers of the plant contain a large amount of useful substances. The plant is especially valued for fagopyrin and rutin, which are indispensable for anemia, vascular fragility, atherosclerosis, and diseases of the cardiovascular system. Rutin strengthens capillaries well, reducing their fragility. In addition, it has excellent anti-inflammatory properties and is necessary for the body during infectious diseases. In combination with ascorbic acid, which is also present in flowers, rutin forms a powerful natural antibiotic.

The beneficial properties don't end there. Buckwheat flowers with a high content of rutin and urutin are useful for scarlet fever, typhus, measles, as well as a number of other diseases that increase the risk of damage to blood vessels. As a prophylactic agent, young inflorescences can be used for poisoning by radioactive components and substances containing arsenic. It is beneficial for the body to take a drink from them after X-ray irradiation.

Infusions prepared from flowers are very effective for coughs, as they cause an expectorant effect. Therefore, they can be drunk for bronchitis, pneumonia, and other respiratory diseases.

The ripening inflorescences contain many vitamins, in particular P, which are very necessary for normal blood circulation, for strong blood vessels and veins.

Other diseases and ailments that benefit from the use of the flowering parts of buckwheat include:

Glomerulonephritis;

Retinal hemorrhage;

Septic endocarditis;

Rheumatism;

Hemorrhagic diathesis;

Radiation sickness.

Are buckwheat flowers dangerous? Are there any contraindications to their use?

Contraindications for the use of these parts of the plant are increased blood clotting and diseases of the gastrointestinal tract.

Despite the fact that buckwheat itself is considered a product that is beneficial for digestion and dietary, other parts should be consumed with caution. In addition, the stems should not be used as they contain poisonous and dangerous substances. The leaves may also be unsafe when eaten fresh; they must be dried before preparing them for various recipes.

Medicinal recipes from buckwheat flowers

1. To prepare an effective expectorant or drink to strengthen blood vessels, you need to take note of the following recipe. Pour two tablespoons of crushed and dried flowers into 250 milliliters of boiling water. Leave to steep for one hour, then strain. Drink a third of a glass twice a day.

2. For sclerosis and during the treatment of leukemia, the following drink is useful. Pour 40 grams of dry raw material into 1 liter of boiling water. Infuse, strain, take 100 ml morning and evening.

3. Tea made from the same parts of the plant will help you get rid of colds quickly. We take dry inflorescences and water in a ratio of 1:10. Place on low heat, bring to a boil and quickly remove from heat. Let the tea cool, strain and drink while it is warm several times a day. Give this drink to children under 10 years of age with caution, after consulting a doctor. For adults, this tea is also useful for regularly rising blood pressure.

4. For leukemia (radiation sickness), you can use the following recipe. One tablespoon of dry raw materials is poured with two glasses of boiling water. Then the container is placed in a water bath for 15-20 minutes, then it needs to cool for 40-45 minutes, then strain. The resulting product should be drunk 150 ml before meals at least three times a day.

The fragrant flowering parts can be used in recipes and in combination with other medicinal plants. For example, for atherosclerosis, you can prepare the following collection:

Two tablespoons of fresh blackberry leaves;

3 tablespoons of dandelions without root parts;

A tablespoon of nettle leaves;

Two tablespoons of buckwheat flowers.

Such recipes can be used for the diseases described in combination with the main treatment prescribed by the doctor, and taking into account contraindications. They can be an additional therapy that speeds up the healing process. Tell your doctor if you are taking folk remedies.

Round inflorescences consisting of small goblet-shaped flowers adorn these evergreen perennial herbaceous plants or shrubs in summer. The plants have an elegant habit, making them excellent for display in rocky gardens. Often after flowering, fruits colored in warm colors are formed.

Well-drained soil and a sunny location are vital.

The birthplace of the family is the mountains of North America.

E. umbellatum (E. umbrella)

A carpet-shaped perennial herbaceous plant with tiny yellow flowers collected in dense inflorescences up to 7.5 cm in diameter on long stalks that appear in mid-summer. Copper-colored fruits appear soon after flowering. The leaves are elliptical, 2 cm long, dark green, pubescent with white hairs below. The height and diameter of the plant is 30x40 cm.

Application

The main use of buckwheat is food. The grain is transported to cereal factories. The material is processed there. The grains have to be cleaned, divided into fractions, and husked. Then it undergoes hydrothermal treatment. You don’t have to do it, but then the grain turns out white.

There are popular brands of grain, for example, Altai buckwheat . Processed buckwheat is packaged or sent for the production of other products, for example, flour or cereals such as:

• nucleolus, in which large nuclei are stored
• Smolensk, where buckwheat grains are heavily ground
• made from crushed buckwheat

Buckwheat flour is used only in a mixture with others, since it is gluten-free. Without it, there is nothing to glue the products together. Buckwheat flour is a component of pancake dough and pancakes, dumplings, and flatbreads.

You can also cook a Japanese dish - soba noodles. It has been made in the Land of the Rising Sun for 4 thousand years. Russians like to make soba with chicken and zucchini, or with champignons and carrots. They also recommend a recipe with mushrooms and sesame seeds. Need to:

• Boil 300 grams of soba for 7 minutes and rinse with cold water.
• Make a sauce from honey, soy sauce, red pepper.
• Cut the mushrooms into slices and fry in oil.
• Pour the sauce into the prepared mushrooms and add garlic powder.
• Simmer the mushrooms for a couple more minutes, then add the soba and sesame seeds.
• Stir and let stand for 5 minutes.
• Serve hot or chilled.

Bees are the main pollinators of buckwheat and produce buckwheat honey.

In southeast Asia, buckwheat grains are not the only food eaten. The leaves and shoots of the plant are also eaten. They become an ingredient in salads, sauces, and soups. Fresh buckwheat greens are poisonous. Therefore, before adding to dishes, Asians dry the grass.

Outside the food market, the heroine of the article is also used. After cleaning the grains, for example, buckwheat husks . This hard shell is buckwheat waste . It is suitable for boiler fuel, land fertilization, and livestock feed. Buckwheat husks are also used to stuff pillows and other bedding, for example, mattresses. The advantages of the filler are as follows:

• does not cause allergies
• smells nice
• does not accumulate static electricity
• not suitable for ticks
• serves as a prevention of musculoskeletal diseases

The husk should be checked for quality by crushing it in the palm of your hand. The husk should not color easily. The clear, tetrahedral shape of the husk is also important. It remains to mention the medicinal properties of buckwheat. Its greens have expectorant, anti-sclerosis, antibacterial and hypotonic effects.

Buckwheat lecithin is useful in preparations and folk remedies against diseases of the liver and heart, nervous system, and type 2 diabetes. Ointments against skin ailments are also made from buckwheat greens. The heroine of the article strengthens the dermis, that is, the middle layer of the skin. Another positive effect is noted on hair and nails.

Folic acid contained in buckwheat promotes a successful pregnancy and strengthens the immune system. This is relevant during pandemics, for example, the influenza virus. Despite all the advantages, the heroine of the article has a contraindication. This is increased blood clotting.

Gardeners and gardeners use buckwheat to improve and enrich the soil, as green manure.

Buckwheat husks are used to stuff pillows, blankets and mattresses

Features of buckwheat honey

Hives with bees are placed near buckwheat crops two days before the crop blooms. 3 insect families are required per hectare. They produce honey rich in:

• essential amino acids
• proteins
• iron
• calcium
• phosphorus
• boron
• zinc
• magnesium, potassium
• sodium

The color of buckwheat honey is brown or dark yellow. The product is thick. Buckwheat honey remains liquid for literally 30 days after collection. During this time, the product does not reach the store shelves. The time it takes for honey to crystallize depends on the time of collection. In central Russia this is the end of August. This means that by November liquid buckwheat honey will no longer be found. If you find it, it's a fake.

In the south of the country, buckwheat honey is harvested at the end of July. This means that the liquid product should not be on the shelves by October. The taste of buckwheat honey is tart, slightly bitter. There is a slight soreness in the throat. A good sense of smell allows you to detect the light aroma of the flowers of the heroine of the article from honey.

100 grams of buckwheat honey contains 302 kilocalories. There are 120 in a tablespoon, and 40 in a teaspoon. The beneficial properties of the product include a beneficial effect on the heart, hematopoiesis, and respiratory system. Honey also heals wounds, has a general strengthening effect and disinfects.

Buckwheat honey has a characteristic dark shade

For a weak stomach, buckwheat honey is a heavy product. Therefore, it is not given to children under 2 years of age. They cannot digest honey. For adults, 2 tablespoons per day is enough. This covers the body’s daily need for nutrients. It is important not to dilute honey with water hotter than 40 degrees. This destroys vitamins and microelements.

Characteristics of buckwheat as a honey plant

The honey yield of buckwheat is quite high, subject to favorable weather conditions during nectar collection. The plant has fairly large flowers that are capable of releasing an average of 0.1–0.3 mg of nectar. Buckwheat pollen has a pleasant aroma and dark yellow color. The crop can bloom for one or one and a half months, which gives insects the opportunity to collect almost all the honey.

Important! Buckwheat honey can be distinguished by its rich red-brown color, which is associated with the high iron content in the product.