The name might be misleading, because buckwheat is neither a wheat nor a grain. It is the seed of a distant cousin to the rhubarb or sorrel plant.

Its grain-like structure makes this fibre-rich food a nutritious alternative to rice and other whole grains.

The hulled buckwheat kernels are known as groats. The colour varies from pale beige to green. Roasted groats are dark brown and known as kasha, a popular food in Russia and other parts of Eastern Europe.

Buckwheat has been cultivated for many centuries in China, Korea and Japan and enjoyed in form of buckwheat “soba” noodles, a healthy alternative to wheat pasta.

According to the Canadian Special Crops Association 70 percent of the total Canadian production grows in Manitoba.

Compared with other “grains”, buckwheat is a source of quality protein. In fact it has more protein than rice, wheat, millet or corn. The eight essential amino acids, especially lysine and arginine, in buckwheat, help the body to build and repair tissues and cells.

Studies show that due to the characteristics in the buckwheat protein and the proportions of the amino acids, buckwheat is a cholesterol lowering food.

Buckwheat is also a powerhouse of 7 essential minerals, i.e. zinc, copper, manganese, calcium, magnesium, potassium and phosphorus. Due to its characteristics it helps regulate blood sugars and blood pressure.

Buckwheat contains no gluten, making it safe for those with gluten allergy or celiac disease.

Buckwheat has flavonoids, especially rutin, for heart and circulatory health.

While low in fat, most of its fat contents are mostly monounsaturated fatty acids, particularly the essential fatty acid Linoleic acid.

Similar to brown rice, oxygen makes the essential oils in the seed go rancid. When storing buckwheat for longer periods, it is important to keep it in airtight containers such as covered glass jars. In warm climates, store buckwheat in the refrigerator. Under proper conditions buckwheat stores up to one year.

Buckwheat flower is great in pancakes. Blended in equal proportions with whole wheat or spelt, it is a tasty and nutritious alternative in muffins, breads and biscuits.

Cooked groats are great in soups or eaten whole like rice or quintal.

For a quick and nutritious breakfast, soak a couple of teaspoons full of buckwheat overnight, then rinse the groats thoroughly and put them in your favourite smoothy.

Bees love the flower and honey derived from this plant is very flavourful and dark in colour.

Buckwheat, a tiny seed with a multitude of nutritious delicious uses.