THE FOLKLORE OF PLANTS: Buckwheat

Lisa Karen Miller

          What could be better on a cold morning than a stack of hot buckwheat pancakes, offering up protein, fiber, magnesium, calcium, and iron, as well as a variety of vitamins? This hearty food has three times the amount of nutrients of cereal grains.

One of the earliest crops introduced to North America by Europeans, Fagopyrum esculentum gets its common name from the Dutch bockweit – beech wheat. Not in the wheat or even the grass family, it is known as a pseudocereal because its high-starch seeds are used as a cereal. It is closely related to knotweed, rhubarb, and sorrel.

          Buckwheat accumulates calcium and can be an excellent “green manure” cover crop. Its white blossoms attract beneficial insects that help control aphids, mites, and other pests.  It takes up phosphorus, then releases it to be used by subsequent crops in that soil.

          It is also an earth-friendly crop – it needs no chemical fertilizers or pesticides.  After harvesting, it has a long shelf life, so it needs no preservatives either.

          In India, buckwheat flour, kuttu ka atta, is associated with many cultural festivals, during which only foods made with it are consumed. A gluten-free beer can be made using buckwheat instead of barley. A porridge made with roasted buckwheat groats (hulled kernels), called kasha in Eastern Europe, is the definitive peasant food. It should not be cooked with milk, which interacts badly with the iron in buckwheat.

          The porridge helps remove heavy metals from the body, reduces blood cholesterol, and supports the cardiovascular system. Its complex carbohydrates help keep blood sugar levels constant.

          The hulls are used as pillow stuffing because they are durable and do not reflect heat as much as synthetics, making for a cooler sleep.  

          One of its darker associations is horror.  The word is Mafia slang for a slow and painful death.

          In Korea, the Dokkaebi are legendary goblins that sometimes help humans and sometimes do them mischief.  They are very fond of a jelly made with buckwheat starch. Koreans themselves enjoy buckwheat pancakes.  

          In Slovenia, Kurent is an ancient god of fertility.  He saved mankind from the Flood and gave them buckwheat seeds to plant. Today, Slovenians enjoy many buckwheat dishes, including a bread whose dough must be made with boiling water.

          Across Eastern Europe, small buckwheat pancakes called blini are enjoyed with a variety of toppings, including caviar, jam, honey, and sour cream.

          Buckwheat could be a worthwhile addition to your healthy eating plan this year.

© Copyright 2023 Lisa Karen Miller