Buckwheat Fagopyrum esculentum is an excellent alternative to grain crops for curious consumers and gluten sensitive individuals alike. It is a botanical seed and classified as a pseudocereal.
Buckwheat is high in Manganese, copper, magnesium, fiber and phosphorus.
One of the first cultivated crops, Buckwheat has been cultivated in China for 5000-6000 years. Buckwheat spread to Europe in the 1400s, then North America with colonists in the 1600s.
Buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.
Planted in late Spring, Buckwheat grows best when it can produce vegetative shoots in warm weather, then seeds during the cooler weather of Autumn. As a cover crop, Buckwheat can be planted any time when there is not frost.
Latin Name: Fagopyrum esculentum
Site and Soil: Full sun
Bearing Age: Annual
Size at Maturity: 3 ft. in height
Ripening Time: Fall
Yield: 720-1200 lb/acre
USDA Zone: Buckwheat can be planted in any zone, but is killed by frost
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