BUCKWHEAT

Some people still recall the times when buckwheat covered one third of Slovene fields. The herald of autumn cloaked the landscape in lovely shades of pink and white and transformed it in preparation for winter.

It was first cultivated in Yunnan, China, and most likely spread to our parts of Europe from Russia and Ukraine via Bhutan, Nepal, India and Pakistan.

The first records mentioning Buckwheat cultivation in Slovenia date back to 1426. Since then it sprouted deep roots in the Slovene culture and traditional cuisine. Buckwheat porridge and žganci remain two of the most widespread and popular national dishes served at most alpine huts and traditional restaurants still.

Ajda – or how Buckwheat is called in Slovene – took root even in Slovene folksong (Po Koroškem po Kranjskem že ajda zori) and etymology (i.e. Ajda is a popular girl’s name, we even named our Slovene pagans – Ajdi after it and places like Ajdovščina and Hajdina).

So, don’t be shy and give it try. Bon Appetit!

M. P.