Automatically translated from Basque, translation may contain errors. More information here. Elhuyarren itzultzaile automatikoaren logoa

Grain legumes, chickpea

Txitxirioa (Cicer arietinum). Argazkiko hauek Gerrikako (Bizkaia) Arantza Bilbaok etxean egindakoak dira.
Txitxirioa (Cicer arietinum). Argazkiko hauek Gerrikako (Bizkaia) Arantza Bilbaok etxean egindakoak dira.

So far away from the end of the winter, sweat was starting to boil in the air to the dimmer that has just arrived, and to stick the cuttings of the plants that we wanted to reproduce, we've been using very much the hormones of legumes. These legumes are very suitable for this work: lentils (Lens culinary aris), chickpea (Cicer arietinum), alubia (Phaseolus vulgaris)...

It is a large family that gives the grain inside the sheath: baba (Vicia faba), pea (Pisum sativum), white clover (Trifolium repens), red clover (Trifolium pratense), pagotxa (Trifolincarnatum), alpapa (Medicago sativa), red clover (Melorico).

A lot of them will be missing. How many legumes have been cultivated by our culture that have forgotten our palates? Some were the ones who ate the bigger cattle that we are, but also the ones that we would eat, the smaller cattle and the bigger cattle. Forget all of this. I have in the monument the chinche that I have only heard by the mouth of a handful of people. I don't know what the chirt is. Yes, between legumes. One of them told me that he had yellow flowers, which they had picked up, apparently, in groups, at the tip of a long stem. From that moment on, we no longer know what to do.

Returning to the legumes we eat, for thousands of years the women in our homes have made a detailed cultural selection. As a result, increasingly large grains have differentiated and preserved varieties or varieties of sheath that offer more sensitive varieties. They will also have stood on the way. But there's news coming. The other day I went to teach and I took a lesson in Bizkaia; Arantza Bilbao gave me a sample of her work: the txitxirio that she has started to do at home. The house is Gerrikagoiti from Gerrika, from the beginning of the 16th century. A chain of hundreds and hundreds of years. Grandma and grandma and grandma ... I write this without being able to contain the tears...


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