Perhaps, almost every inhabitant of the post-Soviet space knows about the benefits of buckwheat porridge . Surprisingly, we are one of the few who use buckwheat groats simply as part of a weekly diet. In many countries this is an exclusively dietary product, sold almost by prescription. And what do we know about the process of erection, from which plants get buckwheat and how does it get on our tables? Let's understand!
Where does buckwheat grow?
We will get acquainted with this culture more closely. It has its own characteristics, and even some surprises. For example, this upright plant holds the ground with a rod root, which is only a tenth of the total weight of the plant! Next, we will examine in a general way the basic information and at the same time we will analyze the question of which plant we get buckwheat:
- Places where buckwheat grows are most often located near forests and forests. The fact is that the plant does not tolerate winds and abrupt temperature changes, therefore they plant it only after the installation of stable and warm weather. And in places close to the forest belts, the soil is good for air and light enough. And from strong winds, such corners are perfectly protected. That's why the places where buckwheat grows in Russia are located in the southern part of the country. There are harvested even two crops per season. There are many places where buckwheat grows in Russia, and in Transbaikalia, and also in the Far East. There is quite fertile soil, and still quite high humidity.
- Since buckwheat honey, in the places where it grows, it is necessary to establish hives all around the perimeter. After all, everyone knows about the benefits of buckwheat honey. And since there are regions where the crop can be harvested twice a season, then there is always enough honey. But the benefits are obvious not only for beekeepers. The fact is that the close location of the bee colonies makes it possible to increase the yield twice, sometimes even 60%.
- It is important to be able to properly feed the plant. The fact is that this culture is distinguished by a larger vegetative mass. That is why when growing it is important not to allow a sharp increase in the green mass. Another feature of the culture is its ability to grow the entire period from sowing to harvesting. It is the friendly and tall plants on the field that are considered a sign of the skill of agronomists. Especially this culture responds to fertilizing with mineral and potassium fertilizers. But with nitrogen it is important not to overdo it so that the plant does not grow too much.
- There is one more peculiarity in how the buckwheat grows, or rather, in the flowering of the plant. Each flower in the brush blossoms no more than a day, the whole brush fades in about a couple of months. Grains ripen from the bottom up, so the lower grains are always more full.
Buckwheat - plant with grain
When the inflorescences fade, and it's time to collect them, the way to
Processing of grains, and they after harvest have a green tint, it makes it possible to extend the shelf life and provide long-term storage. In its raw form, it is sent for steaming at high temperatures, then thoroughly dried. This takes away some of the useful substances from the cereal, but it also gives the most recognizable aroma and allows you to keep all the grains intact.
If you try the groats before processing, it will differ nutty taste. By the way, this groats do not get a bitter, unpleasant aftertaste even after very long storage. And if suddenly in the kitchen or in the pantry the humidity rises, you should not be afraid of mold, buckwheat will not deteriorate even in such conditions.