Buckwheat is a plant grown for its starchy seeds. The seeds are milled into flour or meal for use as human food or as feed for livestock. Many people regard buckwheat as a grain, along with such crops as corn, rice, and wheat. But scientists classify buckwheat separately from these crops and do not consider it a true grain.
In the United States and Canada, most buckwheat flour is used in pancakes. Some buckwheat is hulled to produce kernels called groats, which are used in soups and breakfast cereals. In Asia, buckwheat flour is mixed with wheat flour to make noodles. In eastern Europe, coarsely crushed buckwheat is cooked to form a mush called kasha. Buckwheat is rich in carbohydrates and contains small amounts of protein and fat. It also is a source of iron and of vitamin B complex, especially niacin, thiamine, and riboflavin.
A buckwheat plant grows about 3 feet (91 centimeters) tall. It has an erect central stem and triangular or heart-shaped leaves. The plant bears showy flowers that may be white, pink, red, or greenish. Bees use nectar from the flowers to make a dark, strong-flavored honey. Buckwheat seeds are triangular in shape and gray or black in color. Most seeds measure from 1/8 to 1/4 inch (3.2 to 6.4 millimeters) long.
Buckwheat grows best in regions with cool, moist climates. It grows rapidly, maturing 10 to 12 weeks after being seeded. Farmers sometimes plant buckwheat as an emergency crop when a previous crop has failed.
Buckwheat probably originated in Asia. It has been cultivated in China for more than 1,000 years. During the 1800’s and early 1900’s, buckwheat ranked as one of the major food crops in the United States. Since then, Americans have shown an increasing preference for other grains, and U.S. production of buckwheat has declined dramatically.
