Buckwheat

Overview. Buckwheat is a quick-growing, flowering summer annual. Its botanical name is Fagopyrum esculentum and it belongs to the Polygonaceae family. Mature plants grow about 2½ feet (76 cm) tall and bear dense white flowers with a pleasant scent for up to 3 months. The seeds can be cooked and eaten as a cereal grain, and the plant is also grown as a cover crop because dense planting helps suppress weeds.

Sowing. Sow seed outdoors after all danger of killing frost has passed; the timing is listed as late May through July. Sow ½–1 inch (1.3–2.5 cm) deep and rake the seed in lightly. For a fall grain crop, sow at least 12 weeks before a killing frost. For a dense stand, drill 1–2 seeds per inch in rows 4–6 inches (10–15 cm) apart.

Light and soil. Buckwheat grows in full sun or partial shade. It does well in moist soil with good drainage, including loam, clay-loam, light sand and muck. High nitrogen can reduce the yield, so it does best in lower-fertility sites.

Germination. Seeds sprout within 3 to 4 days of sowing. When densely planted, the plant effectively suppresses weeds.

Support. The plant can sprawl and may need support to stay upright. It spreads through reseeding.

No known diseases or insect pests are listed for this plant.

Harvest. The seeds are ready to harvest in fall. Once harvested, the seeds can be cooked and eaten as a cereal grain.

Pets. Pet poison experts list buckwheat as toxic to dogs and to cats, with skin signs such as sunburn and dermatitis.

People. Only the dehusked grain is considered safe to eat, so don’t eat the unhulled seed. Buckwheat seed can be a food allergen, and heavy eating followed by sun exposure may cause skin irritation in some people.