Grown in: Minnesota and Upper Midwest
Why We Love Them: We started using buckwheat groats in 2015 as a replacement to rye and barley because we loved the flavor and it was naturally gluten free. Buckwheat is a grain-like psuedocereal but is actually a member of the rhubarb family. The "groat" which is near the flower is the seed that is harvested, dehulled and eventually makes its way to our muesli.
Sustainability Factors: When we last visited our buckwheat fields, bees were happily buzzing between their hives and the nectar-laden buckwheat flowers. Buckwheat is great for pollinators and it thrives without the use of herbicides or insecticides. The perfect rotational crop, buckwheat helps suppress weeds, and can improve soil health by adding nutrients and organic matter back into the soil, ultimately helping the farmer next year and for future generations. You can read more about buckwheat in our recent blog here.