Thursday 5 May 2011


Characteristics: Buckwheat groats are commonly used in western Asia and eastern Europe. The porridge was common, and is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or bulgur.
Buckwheat contains no gluten and can thus be eaten by people with coeliac disease or gluten allergies
Buckwheat plants grow quickly, beginning to produce seed in about 6 weeks and ripening at 10 to 11 weeks. They grow 30 to 50 inches (75 to 125 cm) tall.
Specific cares: Buckwheat is raised for grain where a short season is available, either because it is used as a second crop in the season, or because the climate is limiting.
Buckwheat can be a reliable cover crop in summer to fit a small slot of warm season for establishment. It establishes quickly, which suppresses summer weeds
Plagues: Powdery Mildew is a common seedborne infection that results in light blotches on the leaf.
Aster yellows is a phytoplasma disease that causes the flowers to be small, green and sterile.
Measures: These blotches become more apparent during seed fill and may even result in small necrotic areas. The inoculum resides under the hull of the buckwheat kernels after having grown in in the flower of the preceding generation. The fungus grows inside the leaf from the beginning, there is no external phase of the infection. Therefore, no treatment is possible. Fortunately, previous experience has shown that there is no effect on yield and that the infection does not get worse. No treatment is needed.
It is commonly seen in buckwheat fields, but only affects a few plants. It is spread by aster leafhoppers. There is no significant effect on yield, nor is there any prevention. Since it serves as a host, buckwheat will not reduce populations of the pathogen when it is used in rotations with crops that are susceptible to aster yellows (lettuce and carrots)
Price:6 TL (100 gr) 3 €
Date of plantation and harvesting:June-July and August

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