Why don't they eat buckwheat in Europe and the USA? She grows well there too.
– All national cuisines have a common principle: which plant gives the greatest fruits with minimal care, then they eat, – says Yaroslav Sorokin, president of the Association of Crop Producers. – In Russia it is unpretentious and not heat-loving buckwheat, in America it is corn. In Europe, where it is generally warmer than ours, wheat of many types and forms, which occupies the lion's share of cereals.
Buckwheat grows both in Europe and America. But historically, it was grown there as a fodder crop for livestock. Of course, the cows were not fed with grains. It is done in the same way as we do with corn: the plant is brought to a certain stage of maturity, then it is mowed, and the green mass is used for harvesting. That is why foreigners are surprised at our buckwheat porridge … By the way, in a number of countries, a brewed drink is made from green buckwheat (not fried). But his taste is peculiar, with a bitter taste.
