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Those who had to live in foreign countries are often surprised by the lack of buckwheat on the tables of local residents. Meanwhile, buckwheat or sowing buckwheat is a very valuable not only food, but also a medicinal crop.
Buckwheat is an annual herb of the buckwheat family. Many people think that buckwheat is cultivated only on an industrial scale, but this opinion is erroneous. It is not difficult to grow this culture in your garden.
Following popular beliefs, buckwheat should be sown in May, when May beetles appear, and the air temperature is kept within 15-18 degrees. Seeds are sown into the soil to a depth of about 4-5 cm, shoots appear on about 7-10 days.
Harvesting begins when the buckwheat is in full bloom, cutting off the leafy tops, and immediately placing them to dry in a well-ventilated shady room. The collected raw materials should be turned over for the first 2-3 days at least 2 times a day. Also, a good method of drying raw materials is to hang small bundled bundles of buckwheat under the roofs of houses, sheds, verandas.
The value of buckwheat is not only in the groats, but also in the collected leaves and flowers. They are rich in vitamin P, a routine that has a beneficial effect on the capillary walls, reducing their fragility. Together with vitamin C, it reduces the risk of hemorrhages, helps with diabetes mellitus, hypertension, rheumatism. Traditional medicine recommends decoctions of buckwheat herb for coughing.
Sowing buckwheat is also an excellent honey plant! Buckwheat honey is an excellent remedy containing more than 100 useful substances.