Cucumber, beets, cabbage - all these names appeared in Russian thanks to Greek merchants. Enterprising children of Hermes (the Hellenic god of trade, as we remember from the course of ancient history - ed.) made their prosaic occupation a real art. Resourceful and eloquent, they successfully traded in the Mediterranean and the Black Sea, and since the 10th century, references to “Greek merchants” have been found in ancient Russian chronicles. It is not surprising that some of the outlandish products imported to Rus' were named by our ancestors after the name of the country from which the merchants arrived.
For example, walnuts. The Greeks themselves, however, they were called Persian or royal. Apparently, even in the most gray-haired antiquity, they came from Persia to Hellas. By the way, in Persia, only members of the royal dynasties could eat nuts, the core of which resembles a human brain.
And in Greek mythology, the royal nut is mentioned in the story of Kariya. That was the name of the young Greek woman with whom the god Dionysus fell in love. The girl, as often happens, became a victim of sisterly intrigues, and the enraged Dionysus turned her into a king nut tree. The goddess Artemis ordered that a majestic temple be built in memory of the unfortunate woman. Its columns were made in the form of female figures. According to one version, that is why such architectural forms began to be called caryatids.
Interestingly, in many European languages, the foreign origin of the nut, which we call walnut, is emphasized. Yes, the Czechs call him vlašský orech, Poles - orzech wloski, Western Ukrainians - Gorih hairy, Germans - walnuss, the British - walnut.
Volokhi in ancient times was called the peoples of the Eastern Romance languages. We are reminded of them by the name of the historical region of Wallachia, which is located in the south of modern Romania. But in the New World, the royal, Persian, walnut or Volosh nut was called English - only because it was imported to the USA from England.
Photo from http://nohealthnolife.net
"Buckwheat porridge is our mother"
In Europe buckwheat porridge called Russian. That's really what you can't take away from our national cuisine so this hearty and delicious porridge! Russian proverbs and sayings reflect the special attitude of the people to their favorite food: “Buckwheat porridge is our mother, and rye bread is our father”, “Buckwheat porridge praises itself”, “Our grief is buckwheat porridge: you can’t eat, you don’t want to fall behind.”
Why do Russians themselves call Russian porridge buckwheat? According to historians and linguists involved in etymology (that is, the science of the origin of words - ed.), Here again, the Greeks were involved.
homeland of buckwheat considered Himalayas and Northern India where this crop was called black rice. More than 4,000 years ago, the peoples living there drew attention to a herbaceous plant with inconspicuous flowers. Its seeds - dark, pyramid-like grains, turned out to be edible, they could be used to make flour for cakes and cook porridge.
According to historians, the Slavs began to cultivate buckwheat in the 7th century, and it got its name in Kievan Rus, since at that time mainly Greek monks, who inhabited local monasteries and were considered very savvy in the field of agronomy, were engaged in planting buckwheat. So the Eastern Slavs began to call it buckwheat, buckwheat, buckwheat, Greek wheat.
FROM 15th century buckwheat began to spread in European countries. There it was considered an oriental culture. In Greece itself, as well as in Italy, buckwheat was called Turkish grain, in France and Belgium, Spain and Portugal - Saracen or Arabic.
In the second half of the 18th century, Carl Linnaeus gave buckwheat the Latin name fagopirum - " beech nut”, since the shape of buckwheat seeds resembled beech tree nuts. Since that time, in German-speaking countries: Germany, Holland, Sweden, Norway, Denmark - buckwheat began to be called beech wheat.
Regional Russian legends also tell about the eastern origin of buckwheat. One of them says that buckwheat came from the tsar's daughter Krupenichka taken in full by the evil Tatar. The Tatar made her his wife, and the children went from them small, small and smaller until they turned into brown angular grains.
According to another legend, an old woman, passing through the Golden Horde, took with her an unprecedented grain, brought it to Rus' and buried it in the ground in a wide field. From one grain, 77 grains have grown. The winds blew from all sides and scattered those grains into 77 fields. Since that time, buckwheat has bred in Holy Rus'. And still in the Volga region buckwheat is called Tatar.
Well, it is quite possible that buckwheat got into the territory of modern Russia in different ways - both Greek and Tatar. But we cooked the most Russian porridge from this overseas cereal. By the way, have you ever tried buckwheat with walnut? Look up the recipe on the Internet and cook - you will lick your fingers!
Natalya Pochernina
Examining the history of buckwheat, today it can be argued that it is duly appreciated in Russia, Ukraine, Belarus. This culture deservedly received fame and recognition from us, despite the fact that Asia was the birthplace of buckwheat. However, there is little historical data about its appearance - it is surprising that little is known about such a popularly loved and popular product.
The homeland of buckwheat is considered the eastern part of the Asian continent. The opinion that buckwheat comes from the Himalayas is expressed by both domestic and some foreign scientists, pointing to a large number of forms of buckwheat of varying degrees of cultivation on the northern slopes of the Himalayas: in Tibet and the highlands of South China, from which large-fruited forms common in Japan and China originate. , Korea and North America. In Mongolia, Siberia and Primorye, the largest number of geographical populations of the Tatar buckwheat species with greenish flowers is found. In China, Japan and Korea, buckwheat has been grown since ancient times. From these countries, it gradually moved to Central Asia.
From historical documents it is clear that buckwheat appeared on the territory of Russia, Ukraine, Belarus much later. In culture, it spread mainly in the Dnieper territories. However, there are more reasons to assert that buckwheat came to us through the "Bulgarians", there are also supporters of the opinion that buckwheat was brought by the Tatars. They try to substantiate this idea by the fact that some peoples, for example, the Poles, call buckwheat "Tatar". However, archaeological finds indicate that this culture was known to the Slavic peoples already at the end of the past at the beginning of our era.
Buckwheat grains were found in the Nemirovsky settlement during excavations on the territory of the modern Vinnitsa region. On the outskirts of Rostov-on-Don, during excavations of a burial site of the first or second century AD, a Sarmatian tribe related to the Scythians, grains of buckwheat were found in one of the vessels. Burnt grains of this culture were also found during excavations of the Donetsk settlement, which existed until the 12th century near the modern city of Kharkov. This Slavic settlement is mentioned in the greatest literary monument of Kievan Rus "The Tale of Igor's Campaign", created between 1185 and 1187.
An interesting fact is that the culture of buckwheat reached its greatest distribution in Ukraine in the 16th-17th centuries. During this period, Ukraine becomes the main producer of buckwheat and produces much more of it than all other countries combined. From buckwheat began to produce cereals and flour. Grechaniki, buckwheat donuts with garlic, buckwheat dumplings with cheese, cereals and buckwheat babki, Lemeshka, mash and other dishes appeared on the population's menu. After the October events of 1917, buckwheat crops occupy 2 million hectares, and in some years almost up to 3 million hectares, with crops in Ukraine accounting for 30-40% of its total crop area in the country. In 1979, the sown area under buckwheat in Ukraine amounted to 1383 thousand hectares, thanks to which the state was the first in terms of sown area in comparison with other countries.
At the end of the 19th - beginning of the 20th century, just over 2 million hectares, or 2% of arable land, were occupied under buckwheat in Russia. The collection was 73.2 million poods, or according to current measures - 1.2 million tons of grain, of which 4.2 million poods were exported abroad, and not in the form of grain, but mainly in the form of buckwheat flour, but in round 70 million poods went exclusively for domestic consumption. And that was quite enough for 150 million people then. This situation, after the loss of fallen lands under buckwheat in Poland, Lithuania and Belarus, was restored by the end of the 1920s.
In 1930-1932, the area under buckwheat was expanded to 3.2 million hectares and already amounted to 2.81 sown areas. Grain harvests in 1930-1931 amounted to 1.7 million tons, and in 1940 - 13 million tons, that is, despite a slight drop in yields, in general, the gross harvest was higher than before the revolution, and buckwheat was constantly in sale. Moreover, wholesale, purchase and retail prices for buckwheat in the 20-40s were the lowest in the USSR among other breads. So, wheat was 103-108 kopecks. per pood, depending on the region, rye - 76-78 kopecks, and buckwheat - 64-76 kopecks, and it was the cheapest in the Urals. One reason for low domestic prices was the fall in world prices for buckwheat. In the 20-30s, the USSR exported only 6-8% of the gross harvest for export, and even then it was forced to compete with the USA, Canada, France and Poland, which also supplied buckwheat flour to the world market, while not listed on the market.
Now, of the few known types of buckwheat, only cultural buckwheat is grown in our country to obtain grain and cereals from it. Buckwheat is characterized by high nutritional and medicinal properties cereals. In addition, it is a unique food product. Buckwheat does not require any fertilizers, especially chemical ones. On the contrary, they spoil it in terms of taste. This creates the possibility of direct cost savings in terms of fertilizers. This cereal is perhaps the only agricultural plant that is not only not afraid of weeds, but also successfully fights them. Buckwheat, as you know, is a wonderful honey plant. Moreover, this is the only reliable and harmless, cheap and even profitable way to increase the yield. When pollinated by bees, the buckwheat yield increases by 30-40%.
Today, buckwheat is in high demand.
| Posted by: , viewed: 29 248, photos: 5 |William Vasilyevich Pokhlebkin is a scientist, historian, culinary specialist, almost each of the 50 books and articles written by him can be safely placed in favorites. As we know, writers and scientists are mainly engaged in professionally confusing the gentile population of the planet. William Pokhlebkin all his life, until he was banged, was engaged in unraveling. He, himself possessing a bright head and clear thinking, perfectly described everything he touched. You can throw away all the cookery books, leave only Pokhlebkin and read nothing else. He thoroughly got to the bottom of everything, and was able to intelligibly and logically describe the subject. plain language.
Ivery do not favor him. The emphasis is shifted, there is not even a link to his work on Stalin "The Great Pseudonym", and the main link from there goes to the site pohlebkin.ru (as they write "a site dedicated to V.V. Pokhlebkin, the author of many books and articles about cooking"). Let's go and see - this domain is occupied by Ivers - there is not a word about Pokhlebkin, they bought him out and keep him like a ballast.
All this indirectly suggests that Pokhlebkin should be studied in detail.
It is necessary to write a separate article about this worthy person. In the meantime, see for yourself on the example of this article of his about buckwheat in the clarity of his mind, independent scientific approach and statehood of thinking. At the same level, he wrote about Stalin, the history of Rus', cooking ...
William Vasilievich Pokhlebkin
HARD FATE OF RUSSIAN BUCKWHEAT
The article - about buckwheat and buckwheat - appeared in the critical summer of 1990. Its immediate cause was the complete disappearance of buckwheat from the market and a special order of the Ministry of Food Industry and the Ministry of Health on the issuance of this valuable and rare product exclusively to diabetic patients according to information from polyclinics. It turned out that in the country, which until recently was in first place in the world in the production of this cereal, there are either a lot of diabetics, or very little cereal! This rare situation prompted the author to investigate how things really were. The result of the scientific investigation was an article published on June 22, 1990 in Nedelya.
Among the long list of scarce products of past years, perhaps, buckwheat was undoubtedly in the first place both “by experience”, and by the well-deserved love of people yearning for it, and, finally, by objective culinary and nutritional qualities.
From a purely historical point of view, buckwheat is a truly Russian national porridge, our second most important the National dish. "Schi and porridge are our food." "Kash is our mother." “Buckwheat porridge is our mother, and rye bread is our father.” All these sayings have been known since ancient times. When in the context of Russian epics, songs, legends, parables, fairy tales, proverbs and sayings, and even in the chronicles themselves, the word “porridge” is found, it always means exactly buckwheat porridge, and not some other.
In a word, buckwheat is not just a food product, but a kind of symbol of Russian national identity, because it combines those qualities that have always attracted the Russian people and which they considered their national: ease of preparation (poured water, boiled without interfering), clarity in proportions (one part of cereal to two parts of water), availability (buckwheat has always been in abundance in Russia from the 10th to the 20th century) and cheapness (twice as cheap as wheat). As for the satiety and excellent taste of buckwheat porridge, they are generally recognized, they have become proverbial.
So, let's get acquainted with buckwheat. Who is she? Where and when was born? Why does it have such a name, etc. etc.
The botanical homeland of buckwheat is our country, or rather, Southern Siberia, Altai, Mountain Shoria. From here, from the foothills of Altai, buckwheat was brought to the Urals by the Ural-Altai tribes during the migration of peoples. Therefore, the European Cis-Urals, the Volga-Kama region, where buckwheat temporarily settled and began to spread throughout the first millennium of our era and almost two or three centuries of the second millennium as a special local culture, became the second homeland of buckwheat, again on our territory. And finally, after the beginning of the second millennium, buckwheat finds its third homeland, moving into areas of purely Slavic settlement and becoming one of the main national porridges and, therefore, the national dish of the Russian people (two black national porridges - rye and buckwheat).
Thus, in the vast expanse of our country, the entire history of the development of buckwheat developed over the course of two and even two and a half millennia, and there are three of its homelands - botanical, historical and national economic.
Only after buckwheat was deeply rooted in our country, it began, starting from the 15th century, to spread in Western Europe, and then in the rest of the world, where it seems that this plant and this product came from the East, although different peoples define this "east" in different ways. In Greece and Italy, buckwheat was called "Turkish grain", in France and Belgium, Spain and Portugal - Saracen or Arabic, in Germany it was considered "pagan", in Russia - Greek, since initially in Kievan and Vladimir Rus buckwheat was cultivated in monasteries mainly by Greeks. monks, people more knowledgeable in agronomy, which determined the names of crops. The fact that buckwheat has been cultivated for centuries in Siberia, in the Cis-Urals and in the vast Volga-Kama region, the churchmen did not want to know; they categorically attributed the honor of "discovering" and introducing this culture beloved by Russians to themselves.
When, in the second half of the 18th century, Karl Linnaeus gave buckwheat the Latin name “fagopyrum” - “beech-like nut”, because in the shape of seeds, buckwheat grains resembled beech nuts, then in many German-speaking countries - Germany, Holland, Sweden, Norway, Denmark - buckwheat began to be called "beech wheat".
It is noteworthy, however, that buckwheat porridge was not widely used as a dish in Western Europe. In addition to Great Russia itself, buckwheat was cultivated only in Poland, and even then after its annexation to Russia at the end of the 18th century. It so happened that the entire Kingdom of Poland, as well as the Vilna, Grodno and Volyn provinces that were not included, but adjoining it, became one of the main centers of buckwheat cultivation in the Russian Empire. And therefore it is quite understandable that with their falling away from Russia after the First World War, buckwheat production in the USSR and the share of the USSR in world buckwheat exports decreased. However, even after that, our country provided 75% or more of world buckwheat production back in the 20s. In absolute terms, the state of affairs with the production of marketable buckwheat grain (cereals) has been like this for the last hundred years.
At the end of the 19th - beginning of the 20th century, slightly more than 2 million hectares, or 2% of arable land, were occupied under buckwheat in Russia. The collection amounted to 73.2 million poods, or according to current measures - 1.2 million tons of grain, of which 4.2 million poods were exported abroad, and not in the form of grain, but mainly in the form of buckwheat flour, but in round count 70 million poods went exclusively for domestic consumption. And that was quite enough for 150 million people then. This situation, after the loss of fallen lands under buckwheat in Poland, Lithuania and Belarus, was restored by the end of the 1920s. In 1930-1932, the area under buckwheat was expanded to 3.2 million hectares and already amounted to 2.81 sown areas. Grain harvests in 1930-1931 amounted to 1.7 million tons, and in 1940 - 13 million tons, that is, despite a slight drop in yields, in general, the gross harvest was higher than before the revolution, and buckwheat was constantly in sale. Moreover, wholesale, purchase and retail prices for buckwheat in the 20-40s were the lowest in the USSR among other breads. So, wheat was 103-108 kopecks. per pood, depending on the region, rye - 76-78 kopecks, and buckwheat - 64-76 kopecks, and it was the cheapest in the Urals. One reason for low domestic prices was the fall in world prices for buckwheat. In the 20-30s, the USSR exported only 6-8% of the gross harvest for export, and even then it was forced to compete with the USA, Canada, France and Poland, which also supplied buckwheat flour to the world market, while not listed on the market.
Even in the 1930s, when Wheat flour rose in price in the USSR by 40%, and rye by 20%, buckwheat groats rose in price by only 3-5%, which, with its overall low cost, was almost imperceptible. Nevertheless, the demand for it in the domestic market did not increase at all in this situation, it even decreased. In fact, it was in abundance. But our “native” medicine had a hand in reducing demand, which tirelessly disseminated “information” about “low calorie content”, “difficult digestibility”, “high percentage of cellulose” in buckwheat. So, biochemists published "discoveries" that buckwheat contains 20% cellulose and, therefore, is "unhealthy." At the same time, husks (i.e. shells, lids, from which the grain was shelled) were shamelessly included in the analysis of buckwheat grain. In a word, in the 1930s, right up to the start of the war, buckwheat was not only not considered a shortage, but food workers, sellers and nutritionists were also low-quoted.
The situation changed dramatically during the war and especially after it. Firstly, all areas under buckwheat in Belarus, Ukraine and the RSFSR (Bryansk, Orel, Voronezh regions, foothills of the North Caucasus) were completely lost, falling into the zone of hostilities or into the occupied territories. Only areas of the Cis-Urals remained, where the yield was very low. The army, nevertheless, regularly received buckwheat from large state stocks created in advance.
After the war, the situation became more complicated: stocks were consumed, the restoration of areas under buckwheat crops was slow, it was more important to restore the production of more productive types of grain. Nevertheless, everything was done so that the Russian people would not be left without their favorite porridge.
If in 1945 there were only 2.2 million hectares under buckwheat crops, then already in 1953 they were expanded to 2.5 million hectares, but then in 1956 they were again unjustifiably reduced to 2.1 million hectares, since, for example, in the Chernihiv and Sumy regions, instead of buckwheat, they began to cultivate more profitable corn for green mass as a fodder crop for livestock. As early as 1960, the size of the area allotted for buckwheat, due to its further reduction, was no longer indicated in statistical reference books as a separate item among cereals.
An extremely alarming circumstance was the reduction in grain harvests, both as a result of a reduction in sown areas, and as a result of a drop in yields. In 1945 - 0.6 million tons, in 1950 - already 1.35 million tons, but in 1958 - 0.65 million tons, and in 1963 only 0.5 million tons - worse than in the military 1945! The fall in productivity was catastrophic. If in 1940 the buckwheat yield averaged 6.4 centners per hectare in the country, then in 1945 the yield fell to 3.4 centners, and in 1958 to 3.9 centners, and in 1963 it was only 2.7 centners, as a result, there was a reason to raise the question before the authorities about the elimination of buckwheat crops as an "obsolete, unprofitable culture", instead of severely punishing everyone who allowed such a shameful situation.
It must be said that buckwheat has always been a low-yielding crop. And all its producers in all ages firmly knew this and therefore they put up with it, they did not make any special claims to buckwheat. Against the background of the yield of other cereals until the middle of the 15th century, that is, against the background of oats, rye, spelt, barley, and even partly wheat (in southern Russia), buckwheat yields did not differ much in their low productivity.
Only after the 15th century, in connection with the transition to a three-field crop rotation and with the clarified possibility of significantly increasing wheat yields, and therefore, with the “separation” of this crop as more profitable, marketable from all other grains, little - yield of buckwheat. But this happened only at the end of the 19th - beginning of the 20th century, and especially clearly and clearly only after the Second World War.
However, those who were responsible for agricultural production at that time in our country were not at all interested in the history of grain crops or the history of buckwheat cultivation. But they considered the fulfillment of the plan for grain, and in general, as a matter of fact. And buckwheat, which until 1963 was included in the number of grain crops, noticeably reduced the percentage of agricultural officials in their overall percentage of productivity in this position, in this line of statistical reporting. It was this that the Ministry of Agriculture was most concerned about, and not the availability of buckwheat in trade for the population. That is why in the bowels of the department a “movement” was born and arose for the elimination of the rank of a grain crop from buckwheat, and even better, in general, for the elimination of buckwheat itself as a kind of “disturber of good statistical reporting”. A situation arose that, for clarity, could be compared with how if hospitals reported on the success of their medical activities according to ... the average hospital temperature, that is, according to the average degree derived from the addition of the temperature of all patients. In medicine, the absurdity of this approach is obvious, but in grain farming, no one protested!
The fact that the yield of buckwheat has a certain limit, and the fact that it is impossible to increase this yield to a certain limit without compromising the quality of cereals - none of the "decisive authorities" wanted to think. It is only a complete misunderstanding of the problems of buckwheat yields that can explain the fact that in the TSB of the 2nd edition, in the article "buckwheat", prepared by the All-Union Agricultural Academy of Agricultural Sciences, it was indicated that the "advanced collective farms of the Sumy region" achieved a buckwheat yield of 40-44 centners per hectare. These incredible and absolutely fantastic figures (the maximum yield of buckwheat is 10-11 centners) did not raise any objection from the editors of the TSB, since neither the "scientific" agronomists-academicians, nor the "vigilant" editors of the TSB knew a damn thing about the specifics of this crop.
And this specificity was more than enough. Or, more precisely, all buckwheat consisted entirely of one specificity, that is, it differed in everything from other cultures and from the usual agronomic concepts about what is good and what is bad. It was impossible to be a "medium-temperature" agronomist or an economist, a planner and deal with buckwheat, one ruled out the other, and in this case someone had to leave. "Gone", as you know, buckwheat.
Meanwhile, in the hands of an owner (agronomist or practitioner) who had a subtle sense of the specifics of buckwheat, looking at the phenomena of our time from historical positions, it would not only not die, but would literally be an anchor of salvation for agricultural production and the country.
So what is the specificity of buckwheat as a culture?
Let's start with the most elementary, with buckwheat grains. Buckwheat grains, in their natural form, have a trihedral shape, dark brown color and sizes from 5 to 7 mm in length and 3-4 mm in thickness, if we count them with the fruit shell in which they are produced by nature.
A thousand (1000) of these grains weigh exactly 20 grams, and not a milligram less if the grain is of high quality, full-ripened, well, properly dried. And this is a very important “detail”, an important property, an important and clearest criterion that allows a very in a simple way to control each (!) without any instruments and technical (expensive) devices and the quality of the commodity itself, grain, and the quality of work on its production.
Here is the first specific reason why, for this frankness and clarity, any bureaucrats do not like to deal with crap - neither administrators, nor planners-economists, nor agronomists. This culture will not let you speak. She, like a “black box” in aviation, will tell herself how and who treated her.
Further. Buckwheat has two main types - ordinary and Tatar. Tatar is smaller and thick-skinned. Ordinary is divided into winged and wingless. Winged buckwheat gives goods of less natural weight, which was very significant when any grain was measured not by weight, but by volume: the measuring device always contained fewer grains of winged buckwheat, and precisely thanks to its “wings”. Buckwheat, common in Russia, has always belonged to the number of winged. All this had and still has practical significance: the woody shell of natural grain (seeds) of buckwheat, its wings, as a whole, make up a very noticeable part of the weight of the grain: from 20 to 25%. And if this is not taken into account or “taken into account” formally, including in the weight of marketable grain, then frauds are possible that exclude or, conversely, “include” in turnover up to a quarter of the mass of the entire crop in the country. And this is tens of thousands of tons. And the more bureaucratized the management of agriculture in the country, the more the moral responsibility and honesty of the administrative and trading apparatus involved in operations with buckwheat decreased, the more opportunities opened up for postscripts, theft, creating inflated numbers of crops or losses. And all this “kitchen” was the property of only “specialists”. And there is every reason to believe that such "production details" will continue to remain the lot of only interested "professionals".
And now a few words about the agronomic features of buckwheat. Buckwheat is almost completely undemanding to the soil. Therefore, in all countries of the world (except ours!) it is cultivated only on “waste” lands: in the foothills, on wastelands, sandy loams, on abandoned peat bogs, etc.
Hence, the requirements for the yield of buckwheat have never been particularly presented. It was believed that nothing else could be obtained on such lands, and that the economic and commercial effect, and even more purely food, was already significant, because without any special costs, labor and time, buckwheat was still obtained.
In Russia, for centuries, they argued in exactly the same way, and therefore buckwheat was everywhere: everyone grew it little by little for himself.
But from the beginning of the 1930s, “distortions” began in this area, associated with a misunderstanding of the specifics of buckwheat. The disappearance of all Polish-Belarusian regions of buckwheat cultivation and the elimination of individual cultivation of buckwheat as economically unprofitable in conditions of low prices for buckwheat led to the creation of large farms for the cultivation of buckwheat. They gave enough marketable grain. But the mistake was that all of them were created in areas of excellent soils, in Chernigov, Sumy, Bryansk, Oryol, Voronezh and other southern Russian black earth regions, where more commercial grain crops were traditionally cultivated, and above all wheat.
As we saw above, buckwheat could not compete with wheat in terms of harvest, and besides, it was these areas that turned out to be the field of the main military operations during the war, so they fell out of agricultural production for a long time, and after the war, in conditions when it was necessary to increase grain yields proved to be more necessary for the cultivation of wheat, corn, and not buckwheat. That is why in the 1960s and 1970s buckwheat was being forced out of these areas, and the displacement was spontaneous and post factum sanctioned by high agricultural authorities.
All this would not have happened if only waste lands had been allotted for buckwheat in advance, if the development of its production, specialized "buckwheat" farms developed independently of the areas of traditional, i.e., wheat, corn and other mass grain production.
Then, on the one hand, “low” buckwheat yields of 6-7 centners per hectare would not shock anyone, but would be considered “normal”, and on the other hand, the yield would not fall to 3, and even 2 centners per hectare. In other words, low buckwheat yields on waste lands are both natural and profitable, if the “ceiling” does not go too low.
And achieving a yield of 8-9 centners, which is also possible, should already be considered extremely good. At the same time, profitability is achieved not due to a direct increase in the value of marketable grain, but through a number of indirect measures, also arising from the specifics of buckwheat.
Firstly, buckwheat does not need any fertilizers, especially chemical ones. On the contrary, they spoil it in terms of taste. This creates the possibility of direct cost savings in terms of fertilizers.
Secondly, buckwheat is perhaps the only agricultural plant that not only is not afraid of weeds, but also successfully fights them: it displaces weeds, suppresses, kills them already in the first year of sowing, and in the second year it leaves the field perfectly clean from weeds. without any human intervention. And, of course, without any pesticides. It is difficult to estimate the economic and environmental impact of this ability of buckwheat in bare rubles, but it is exceptionally high. And this is a huge economic plus.
Thirdly, buckwheat is known to be an excellent honey plant. The symbiosis of buckwheat fields and apiaries leads to high economic benefits: they kill two birds with one stone - on the one hand, the productivity of apiaries, the yield of marketable honey increases sharply, on the other hand, the buckwheat yield sharply increases as a result of pollination. Moreover, this is the only reliable and harmless, cheap and even profitable way to increase the yield. When pollinated by bees, the buckwheat yield increases by 30-40%. Thus, the complaints of business executives about the low profitability and low profitability of buckwheat are fiction, myth, fairy tales for simpletons, or rather, pure fraud. Buckwheat in symbiosis with apiary farming is a highly profitable, extremely profitable business. Those products are always in high demand and reliable sales.
It would seem, what are we talking about in this case? Why not implement all this, and moreover, as soon as possible? What, in fact, all these years, decades, was the implementation of this simple program for the revival of buckwheat and apiary farming in the country resting on? In ignorance? In the unwillingness to delve into the essence of the problem and move away from the formal, bureaucratic approach to this crop, based on indicators of the sowing plan, productivity, and their incorrect geographical distribution? Or were there other reasons?
The only essential reason for the destructive, wrong, unmanageable attitude towards buckwheat should be recognized only as laziness and formalism. Buckwheat has one very vulnerable agronomic property, its only “disadvantage”, or rather, its Achilles heel.
This is her fear of cold weather, and especially of “matinees” (short-term morning frosts after sowing). This property has been noticed for a long time. In ancient times. And then they fought with him simply and reliably, radically. Buckwheat was sown after all other crops, during a period when good, warm weather after sowing, that is, after mid-June, is almost 100% guaranteed. For this, a day was set - June 13, the day of Akulina-buckwheat, after which on any convenient fine day and during the next week (until June 20) it was possible to sow buckwheat. This was convenient for both the individual owner and the farm: they could start buckwheat when all other work was completed in the sowing area.
But in the situation of the 60s, and especially in the 70s, when they were in a hurry to report on the quick and speedy sowing, on its completion, those who “drag out” sowing until June 20, when the first mowings were already beginning in some places, received thumps, nahlobuchki and other cones. Those who performed “early sowing” practically lost their crops, since buckwheat dies radically from the cold - all in its entirety, without exception. This is the way buckwheat was brought together in Russia. The only way to avoid the death of this culture from the cold was considered to be moved to the south. This is exactly what they did in the 1920s and 1940s. Then buckwheat was, firstly, the price of occupying areas suitable for wheat, and secondly, in areas where other more valuable industrial crops could grow. In a word, it was a mechanical way out, an administrative way out, and not agronomic, not economically thought out and justified. Buckwheat can and should be cultivated far north of its usual distribution area, but it must be sown late and carefully, planting seeds up to 10 cm deep, i.e. doing deep ploughing. Accuracy, thoroughness, conscientiousness of sowing are needed, and then, at the moment preceding flowering, - watering, in other words - it is necessary to apply labor, moreover, meaningful, conscientious and intensive labor. Only he will give results.
In the conditions of a large, specialized buckwheat and apiary farm, buckwheat production is profitable and can be increased very quickly, in a year or two across the country. But it is necessary to work with discipline and intensively within a very short time. This is the main thing that is required for buckwheat. The fact is that buckwheat has an extremely short, small growing season. Two months later, or a maximum of 65-75 days after sowing, she is "ready". But it must, firstly, be sown very quickly, on one day in any area, and these days are limited, best of all on June 14-16, but not earlier and not later. Secondly, it is necessary to monitor the seedlings and, in the event of the slightest threat of dryness of the soil, make quick and plentiful, regular watering until flowering. Then, by the time of flowering, it is necessary to drag the hives closer to the field, and this work is done only at night and in good weather.
And two months later, an equally quick harvest begins, and the buckwheat grain is dried after harvest, and here knowledge, experience and, most importantly, thoroughness and accuracy are also needed in order to prevent unjustified losses in weight and taste of grain at this last stage (from improper drying).
Thus, the culture of production (cultivation and processing) of buckwheat must be high, and everyone employed in this industry must be aware of this. But buckwheat should be produced not by individual, not small, but by large, complex farms. These complexes should include not only teams of beekeepers engaged in honey collection, but also purely “factory” production, engaged in simple, but again necessary and thorough processing of buckwheat straw and husks.
As mentioned above, the husk, that is, the shell of buckwheat seeds, gives up to 25% of its weight. Losing such masses is bad. And they were usually not only lost, but also littered with this waste everything that was possible: yards, roads, fields, etc. Meanwhile, the husk makes it possible to produce high-quality packaging material from it by pressing with glue, especially valuable for those types of food products for which polyethylene and other artificial coatings are contraindicated.
In addition, it is possible to process husks into high-quality potash by simple burning, and in the same way to obtain potash (potash soda) from the rest of the buckwheat straw, although this potash is of lower quality than from husks.
Thus, on the basis of buckwheat cultivation, it is possible to conduct specialized diversified farms that are almost completely waste-free and produce buckwheat, buckwheat flour, honey, wax, propolis, royal jelly (apilak), food and technical potash.
We need all these products, they are all profitable and stable in terms of demand. And among other things, we should not forget that buckwheat and honey, wax and potash have always been the national products of Russia, just like her rye, black bread and flax.
Cucumber, beets, cabbage - all these names appeared in Russian thanks to Greek merchants. Enterprising children of Hermes (the Hellenic god of trade, as we remember from the course of ancient history - ed.) made their prosaic occupation a real art. Resourceful and eloquent, they successfully traded in the Mediterranean and the Black Sea, and since the 10th century, references to “Greek merchants” have been found in ancient Russian chronicles. It is not surprising that some of the outlandish products imported to Rus' were named by our ancestors after the name of the country from which the merchants arrived.
For example, walnuts. The Greeks themselves, however, they were called Persian or royal. Apparently, even in the most gray-haired antiquity, they came from Persia to Hellas. By the way, in Persia, only members of the royal dynasties could eat nuts, the core of which resembles a human brain.
And in Greek mythology, the royal nut is mentioned in the story of Kariya. That was the name of the young Greek woman with whom the god Dionysus fell in love. The girl, as often happens, became a victim of sisterly intrigues, and the enraged Dionysus turned her into a king nut tree. The goddess Artemis ordered that a majestic temple be built in memory of the unfortunate woman. Its columns were made in the form of female figures. According to one version, that is why such architectural forms began to be called caryatids.
Interestingly, in many European languages, the foreign origin of the nut, which we call walnut, is emphasized. Yes, the Czechs call him vlašský orech, Poles - orzech wloski, Western Ukrainians - Gorih hairy, Germans - walnuss, the British - walnut.
Volokhi in ancient times was called the peoples of the Eastern Romance languages. We are reminded of them by the name of the historical region of Wallachia, which is located in the south of modern Romania. But in the New World, the royal, Persian, walnut or Volosh nut was called English - only because it was imported to the USA from England.
Photo from http://nohealthnolife.net
"Buckwheat porridge is our mother"
In Europe, buckwheat porridge is called Russian. That's really what you can't take away from our national cuisine, so this hearty and tasty porridge! Russian proverbs and sayings reflect the special attitude of the people to their favorite food: “Buckwheat porridge is our mother, and rye bread is our father”, “Buckwheat porridge praises itself”, “Our grief is buckwheat porridge: you can’t eat, you don’t want to fall behind.”
Why do Russians themselves call Russian porridge buckwheat? According to historians and linguists involved in etymology (that is, the science of the origin of words - ed.), Here again, the Greeks were involved.
homeland of buckwheat considered Himalayas and Northern India where this crop was called black rice. More than 4,000 years ago, the peoples living there drew attention to a herbaceous plant with inconspicuous flowers. Its seeds - dark, pyramid-like grains, turned out to be edible, they could be used to make flour for cakes and cook porridge.
According to historians, the Slavs began to cultivate buckwheat in the 7th century, and it got its name in Kievan Rus, since at that time mainly Greek monks, who inhabited local monasteries and were considered very savvy in the field of agronomy, were engaged in planting buckwheat. So the Eastern Slavs began to call it buckwheat, buckwheat, buckwheat, Greek wheat.
FROM 15th century buckwheat began to spread in European countries. There it was considered an oriental culture. In Greece itself, as well as in Italy, buckwheat was called Turkish grain, in France and Belgium, Spain and Portugal - Saracen or Arabic.
In the second half of the 18th century, Carl Linnaeus gave buckwheat the Latin name fagopirum - " beech nut”, since the shape of buckwheat seeds resembled beech tree nuts. Since that time, in German-speaking countries: Germany, Holland, Sweden, Norway, Denmark - buckwheat began to be called beech wheat.
Regional Russian legends also tell about the eastern origin of buckwheat. One of them says that buckwheat came from the tsar's daughter Krupenichka taken in full by the evil Tatar. The Tatar made her his wife, and the children went from them small, small and smaller until they turned into brown angular grains.
According to another legend, an old woman, passing through the Golden Horde, took with her an unprecedented grain, brought it to Rus' and buried it in the ground in a wide field. From one grain, 77 grains have grown. The winds blew from all sides and scattered those grains into 77 fields. Since that time, buckwheat has bred in Holy Rus'. And still in the Volga region buckwheat is called Tatar.
Well, it is quite possible that buckwheat got into the territory of modern Russia in different ways - both Greek and Tatar. But we cooked the most Russian porridge from this overseas cereal. By the way, have you ever tried buckwheat with walnuts? Look up the recipe on the Internet and cook - you will lick your fingers!
Natalya Pochernina
Today, few people know that among grain crops, green buckwheat is a real healer, which in its germinated state has the widest spectrum of action, including anti-cancer properties, researched and confirmed by scientists.
Many do not even know that with the help of simple methods, you can repeatedly increase the healing effect of this plant, make it a healing elixir of youth. To multiply the beneficial properties of green buckwheat, you just need to germinate it.
What is buckwheat and where did it come from?
The first homeland of buckwheat is our country - Southern Siberia, Altai, Mountain Shoria. Buckwheat was brought from the foothills of Altai to the Urals by the Ural-Altai tribes during the migration of peoples. The second homeland of this grain is the European Cis-Urals, the Volga-Kama region. Buckwheat here temporarily lingered. So it spread throughout the 1st millennium AD. and still during the 12th and 13th centuries. The third national economic homeland of buckwheat appears after the beginning of the 2nd millennium. At this time, it passes into areas of purely Slavic settlement. Buckwheat becomes the national dish of our people, as well as the main national porridge of the country.
Since the beginning of the 15th century, buckwheat spread in Western Europe. Further distribution goes around the world. Here one already gets the impression that both the plant itself and the product itself are no longer Russian. Confusion begins and arguments that she came to us from the East.
Buckwheat has long been considered in Russia the basis of soldier food due to its high nutritional value. It was highly valued by the great commander Suvorov Alexander Vasilievich, he called buckwheat porridge a heroic food.
AT different countries buckwheat was called differently. In Russia, it was called Greek grain. This name itself is associated with the Greek monks who cultivated it at the monasteries during the times of Kievan Rus and Vladimir Rus. The Italians and Greeks called it Turkish grain. The French, Belgians, Spaniards and Portuguese called it Saracen or Arabic, in Germany pagan grain. In India, it was called black rice.
Buckwheat is divided into two types - ordinary and Tatar. Tatar is smaller and more thick-skinned. Ordinary is subdivided into winged and wingless. In Russia, a winged type of buckwheat is common. The husk as a whole is palpable by weight, up to 25% of the weight of the entire grain.
Buckwheat is not very demanding on the soil. In addition to Russia itself, all over the world it is cultivated only on waste lands: in the foothills, on abandoned peat lands, on wastelands, sandy loamy soils. In addition to it, it is not profitable to plant anything on such lands. It practically does not need any fertilizers. Chemical fertilizers spoil its taste. It responds very well to organic fertilizers, like all crops. Buckwheat is not afraid of weeds. She will force them out and drown them out in the first year of sowing, in the second year she leaves the field practically without weeds. The weak point of buckwheat is short morning frosts after sowing.
Buckwheat belongs to a very valuable honey plant. When pollinated by bees, crop yields can increase by 40% under appropriate weather conditions. From the nectar, a dark variety of honey is obtained - buckwheat honey with high medicinal properties. Dark varieties of honey are considered the most useful, they are richer in minerals, have greater antimicrobial activity than light varieties of honey. Buckwheat honey is superior in quality to many dark varieties of honey, heather, chestnut and tobacco honey are inferior to it.
Composition, or a bit of science
Due to the unique chemical composition, green buckwheat has a healing effect on the entire body. Its rich chemical composition indicates its high dietary and medicinal qualities. This is a real living food and a natural product for health and longevity.
The main components of dietary fiber are cellulose, non-starch polysaccharides, lignans. Polysaccharides are represented by glucuronic acid, mannose, aranabiose, galactose, glucose. The total content of dietary fiber in the seed is 5-11%. Soluble fiber predominates in buckwheat.
The amount of lipids in the whole grain of buckwheat is from 1.5% to 3.7%, of which about 3.6% are phospholipids. Buckwheat fat contains 16% to 20% saturated fatty acids, 30% to 45% oleic acid, and 31% to 41% linoleic acid. Palmitic acid 19.3% to 22.9%, oleic acid 29.1% to 31.6%, linoleic acid 19.1% to 34.8% and linolenic acid 4.7% to 6.8% are about 95% fatty acids.
Buckwheat flavonoids are antibacterial, antifungal, anti-inflammatory, take part in many physiological reactions in the body and can help neutralize and inactivate free radicals before they damage our cells. Green buckwheat also contains prebiotics - these are substances that promote the growth of beneficial flora and its balance.
It is also important that buckwheat is one of the few products that are not subject to genetic modification.
Why roast green buckwheat?
So it is easier to peel it, so the yield of the finished product is greater and there is less likelihood of insect invasion. Thermally processed buckwheat differs from raw buckwheat in the absence of vitality and contains very little useful substances. Organic minerals become inorganic and lose their ability to be absorbed.
Unroasted live green buckwheat can be consumed with honey, vegetable oil, in salads and green smoothies. Remember that no heat treatment will not give us from herbal products of all useful properties that mother nature herself laid in them.
How and how much to eat
It is recommended to consume about 100-150 grams in terms of dry grain (1 glass with top = 220 grams). If there are any health problems, you are engaged in physical labor or playing sports, you can increase the portion to 200-300 or more grams of dry grain per day. If there are serious health problems, then a long, regular intake is necessary for several months, 5-7 tbsp. 3 times a day.
Raw buckwheat after short-term soaking is not suitable for consumption. Just one soak is not enough. Yes, it starts the processes of splitting substances, but during this time it does not reduce the activity of inhibitors. It is necessary to wait until full germination, so that the product becomes easily digestible.
We germinate!
Raw green buckwheat sprouts quickly. Like any other cereal, it is easy to germinate. In addition, its sprouts are tastier than many cereal or bean sprouts known today. You only need to try once to make sure that green buckwheat is alive and unusually tasty, soft and tender :)
If you are not yet a happy owner of a germinator, then you will need a convenient bowl, container, or jar with a special lid with holes or a rag and an elastic band instead of a lid. A colander is also good for sprouting.
So, we take the required amount of buckwheat and wash it from excess debris and dust. It is better to wash in what we will germinate in, or immediately take a container from which you can then eat, so there will be fewer dishes and faster :)
We add water to the container with buckwheat grains, taking into account the fact that after soaking its volume will double, and leave it to soak for 30-50 minutes. This time for green buckwheat will be enough. Then we drain the water, wash the buckwheat again, thereby washing off substances that prevent germination and mucus from the grain. Here you can use a sieve. If a container is used for germination, then cover it with a lid. If a jar is used, then close it with a lid with holes or strengthen the rag with an elastic band. You can turn the jar upside down and put it obliquely in some kind of container to drain water.
Usually, it takes from 8 hours to a day to obtain buckwheat seedlings, it all depends on the time spent on soaking, the air temperature. We wait for the buckwheat sprouts and wash them again. Now it remains to eat them :) or put them in the refrigerator to save and slow down the germination rate.
Summing up
On a raw food diet, green buckwheat can take its rightful place in the diet among fruits, vegetables and nuts. According to scientists, buckwheat sprouts are unique in composition and, when consumed in reasonable amounts, will satisfy the human body with almost all the necessary vitamins, flavonoids, alkaloids, macro- and microelements, high-quality proteins, fats and complex carbohydrates. Raw green buckwheat provides all the necessary substances for muscle growth and quick recovery. In the germinated state, it is rich in undenatured high-quality protein, complex carbohydrates, vitamins, minerals necessary for the construction of muscle fibers. Buckwheat sprouts in combination with yoga and other health practices is an excellent tool for healing the body.
