Buckwheat and Breton bread
Buckwheat is not technically wheat, nor is it a member of the cereal family at all. It is the main ingredient of Brittany's iconic galettes, as well as some kinds of bread.
Farine et grains de sarrasin by kostrez - stock.adobe.comIntercéréales
What is buckwheat?
Buckwheat is not technically wheat as it belongs to the Polygonaceae family of flowering plants.
However, since its grain is used and consumed in a similar way to other cereals, buckwheat is categorized as one of the pseudocereals.
Champ de sarrasin en fleurs2 by Julie FerriéIntercéréales
Where does buckwheat come from?
Buckwheat comes from Asia—more specifically, from Siberia and Manchuria. It migrated west over the ages along with the displacement of populations.
Buckwheat began to be farmed in Europe in the 14th century.
sarrasin Graines de sarrasin dans une panniere by FotoliaIntercéréales
Where does buckwheat come from?
{1}In modern France, most buckwheat farming takes place
in Brittany. In 2009, Brittany-Made Buckwheat was designated a protected geographical indication.
Champ de sarrasin en fleurs by vodolejIntercéréales
Growing buckwheat
Buckwheat is a summer crop and is very sensitive to the cold.
It's sown from around mid-May and is harvested 100 to 120 days later. It therefore grows quickly. Harvest begins toward the end of September.
It can grow to between 1 foot 7 inches and 3 feet 3 inches (50 cm–1 m) in height.
sarrasin recette poisson et sarrasin by BCW - Passion CéréalesIntercéréales
The grain
Grains of buckwheat are recognizable by their small pyramid shape and are around 0.2 inches (5 mm) long. Atop a red buckwheat stem, the grains are grouped together in bunches of 10 to 20.
sarrasin Galettes bretonnes by FOOD-micro - FotoliaIntercéréales
A healthy treat
Buckwheat is a source of high-quality protein. It also contains essential minerals like phosphorus, potassium, calcium, and magnesium.
Buckwheat is a great substitute for people who can't eat gluten.
Pains au sarrasin et au cidre by Sebastien d'HalloyIntercéréales
In cuisine!
Buckwheat flour is traditionally used in the recipe for the galette bretonne (Brittany's regional, iconic buckwheat pancakes). It can also be used alongside other kinds of flour in a number of dishes or desserts, or also to make bread.
Buckwheat is also roasted (kasha), or boiled in water.
