A pseudocereal grown for its gluten-free grain-like seeds.
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Buckwheat (Fagopyrum esculentum) is a flowering plant in the Polygonaceae family, cultivated as a pseudocereal for its starchy, gluten-free seeds. Despite its name, it is not a true wheat and is unrelated to cereal grasses. Originating in southwestern China, buckwheat was domesticated around 6,000 years ago and spread to Central Asia, the Middle East, and Europe, becoming a staple in Russia, Poland, and Japan. It grows rapidly, matures in 70–90 days, and thrives in poor, acidic soils, making it useful as a summer cover crop and a source of nectar for bees. Major producers include Russia, China, Ukraine, and Kazakhstan. Culinary uses include soba noodles in Japan, kasha in Eastern Europe, galettes in Brittany, and buckwheat flour pancakes in the United States. Nutritionally, it is rich in protein, fibre, rutin, and minerals. Buckwheat is also grown for green manure, erosion control, and as a trap crop for pests.
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