Buckwheat – sowing and harvesting


Buckwheat is gluten-free and therefore very popular with many people. How to grow buckwheat and then process it is explained here.

Buckwheat is gluten-free
Buckwheat is gluten-free

Buckwheat is not one of the cereals

The approximately 60 centimeters high buckwheat does not belong to the crops, as is often mistakenly assumed, but to the strongly flowering Knöterichgewächsen. Even if it is sown and harvested in the main growing regions similar to cereals. How you can grow, harvest and process buckwheat yourself is explained below.


In the garden you can sow the extremely easy-care buckwheat only in spring (end of May, after the frosty days) in prepared rows of seeds and water a little. Then he needs neither fertilizer nor a special crop protection, it grows practically all by itself and very fast. However, buckwheat can only develop through the fertilization of insects. What is a bit more difficult due to a strong flower development. This means that not all flowers can be fertilized by bees.


Buckwheat is ready to be harvested within three months at the latest. However, the harvest by hand is a bit cumbersome because not all grains mature at the same time. It is therefore ideal to wait for a harvest time when at least 3/4 of the grains have matured.


Buckwheat usually needs to be taken to the mill where it is first peeled and then ground. However, this work can be accomplished even with a household flour mill easily itself. From the high-quality, gluten-free buckwheat flour you can then make pasta and grits, among other things. Also very popular are buckwheat pancakes and buckwheat porridge for toddlers.

Incidentally, the highly proteinaceous grains of buckwheat can even be compared with high-quality, animal protein, as recent research by the TU Munich-Weihenstephan revealed.

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