Buckwheat

Store whole or groats in an airtight container in a cool, dry place for up to 2 months. For longer storage, freeze it.

Toast buckwheat groats before cooking to enhance their nutty flavor. Do this in a dry skillet over medium heat for a few minutes until fragrant.

Rinse buckwheat groats before cooking to remove any dust or impurities.

Buckwheat can be cooked like rice or quinoa. A common ratio is 1 part buckwheat to 2 parts liquid (water or broth).

Use buckwheat flour for pancakes, crepes, and noodles. It's a great gluten-free alternative.

Mushrooms

Root vegetables (carrots, parsnips)

Herbs (dill, parsley, chives)

Cheese

Eggs

Apples

Nuts and seeds

Confusing buckwheat with wheat and assuming it contains gluten.

Overcooking buckwheat, which can make it mushy. Aim for tender but slightly firm grains.

Not rinsing or toasting buckwheat, missing out on flavor and potential texture improvements.