Buckwheat was brought to Europe from China in the 12th century by crusaders, and it took root especially well in our regions. For many years, it was considered food for the poor and for farmers. More! Farmers who planted buckwheat were exempt from taxes (tithes).

Buckwheat does not contain gluten, so it is suitable for people with celiac disease. Tea made from dried flowering buckwheat was used for centuries to treat varicose veins. Buckwheat hulls were once used to stuff pillows, as it was believed this would ward off allergies and all kinds of diseases (sleeping on buckwheat bedding was said to cure all ailments overnight). Buckwheat honey from the mountains is extremely healthy, and even in Slovenia it is a rarity. The reason is that hybrid varieties of buckwheat are being planted, which have a higher yield per hectare but fewer medicinal properties.

Buckwheat contains 71% starch, but its greatest strength is essential amino acids (it contains mostly lysine, threonine, and tryptophan) and antioxidants (rutin and tannin). It contains a lot of iron, zinc, and selenium.

Buckwheat has gained popularity mainly because of its versatile use. You can make pancakes, bread, pasta, pastries, polenta, and more from it. The base for all these dishes is cooked buckwheat, which you first rinse well under running water, pour over with water, and cook on moderate heat for about 20 minutes until the water evaporates.

For an exceptionally healthy breakfast, mix cooked buckwheat with raisins, or dried fruit, or a mix of fresh fruit. Pour almond milk over everything and add honey and cinnamon to taste. You'll get a very nutritious and healthy breakfast.

You can saut{-15447} cooked and drained buckwheat together with onions, and it is an excellent side dish to meat dishes; some even add it to salads. If you add fresh basil leaves or chopped coriander to saut{-15447}ed buckwheat, you can use buckwheat instead of salad.

To make buckwheat pancakes, use 250 grams of buckwheat flour, 3 dcl milk, 1.5 dcl mineral water, 2 eggs, 1 tablespoon olive oil, and a teaspoon of baking soda. After preparing the pancake batter from these ingredients, it is important to put everything in the refrigerator for 30 minutes.

Let buckwheat return to our tables.