Buckwheat Dried Leaves & Stems - Fagopyrum Esculentum

Description

Latin Name: Fagopyrum Esculentum

Common Names: Black bindweed

Origin Country: Poland

Buckwheat Infusion

To make an infusion, steep the leaves in hot water to create a herbal tea with a unique flavour profile. Simply place a tablespoon or two of dried buckwheat leaves in a teapot or mug, pour boiling water over them, steep for 5-10 minutes, strain, and enjoy. You can add honey or lemon for taste.

You can use dried buckwheat leaves as a seasoning or garnish in cooking. They can add a nutty, earthy flavour to dishes like soups, stews, salads, or stir-fries. Simply crush the leaves and sprinkle them over your dish before serving.

Culinary Uses

The leaves and stems can be cooked and consumed as a vegetable.

– Buckwheat contains high levels of magnesium, copper, manganese, phosphorus, and B vitamins, particularly niacin (B3) and folate.

– It contains all nine essential amino acids, especially lysine, which is low in most grains, making it a valuable plant-based protein source.

– Suitable for people with celiac disease or gluten sensitivity, making it a staple in many gluten-free products.

– The combination of protein and fibre promotes satiety, which can aid in appetite control.

– Buckwheat is generally considered safe when consumed in moderate amounts.

– Some individuals may be allergic to buckwheat and face symptoms like swelling or itching.

– Pregnant or breastfeeding women should consult a health provider before using buckwheat.

Additional information