Fagopyrum esculentum Moenc
Polygonoaceae (knotweed family)
Location: Small grains
Origin: Southeast Asia. Most of the world’s production is in China, Russia, and Ukraine. Small amounts are produced in northern U.S., including New York.
Biophysical Requirements: Buckwheat is adapted to a cool moist climate and matures rapidly, 10 to 12 weeks after seeding.
Food Uses: Grown primarily for human foods to which it adds a unique flavor. The seed is primarily starch, with high protein (18.5%) and fiber (18%). The flour is used in buckwheat cakes, in
mixed pancake flours, and in Japanese soba noodles. Its floral nectar makes buckwheat one of the best temporary crops for honey production.
See also Cornell site: Information for Buckwheat Growers