I noticed in Alissa's book that there are recipies with sprouted Buckwheat. So I got two huge bags of them and was ready to sprout and realized that they have to be hulled buckwheat which mine are not.
Anyone know why they have to be hulled?
is the stuff you bought the stuff that is totally raw and has a black/brown dark shell on each seed? If so, it will grow really nice buckwheat lettuce for you, just work a little patch of soil and plant very close together, then when it throws up a tiny little two leaf plant a few inches tall at the most, cut it near the soil, and use in salads, as garnishes, etc. It's delicious when young.
Hulled just is cleaner for blending into stuff like crackers, breads, porridges, cookies, etc., you don't have unattractive and unappetizing hulls in your food.
I had a question about buckwheat, too. I bought some "buckwheat groats" at Whole Foods, they are raw, but do not sprout. Can I still use them, and how? They weren't that costly, but I would like to use them for something.
"when you are headed in the right direction, all you have to do is keep walking"
I have never had problems sprouting the buckwheat from Whole Foods. Is that the light-colored Raw Buckwheat (not toasted) you are talking about? They sprout usually in a day or so.
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I had the same problem, and just assumed the groats don't sprout b/c they're different from reg. buckwheat. If anyone knows please post.
Exurb-does that mean I can still use it in the recipies if it's just for appearances? Thanks!
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