- Agriculture, Forestry & Soils
- Field crops, grasses, plant fibers, spices, tree crops, herbs
Marshall, H. G. Crops Research Division, Agricultural Research Service and Department of Agronomy, Pennsylvania State University, University Park, Pennsylvania.
Uebersax, Mark A. Department of Food Sciences and Human Nutrition, Michigan State University, East Lansing, Michigan.
- Species differentiation
- Cultivation and uses
- Links to Primary Literature
- Additional Readings
A herbaceous, erect annual plant belonging to the Polygonaceae family (typically the genus Fagopyrum), whose dry seed or grain is used as a source of food and animal feed. Buckwheat is not a true cereal and is one of the very few plants, other than those of the Gramineae (Poaceae) family, used for their starchy seed (Fig. 1), which is processed as a meal or flour. Buckwheat belongs to the Polygonaceae family, which also includes other common weeds (for example, dock, sorrel, knotweed, bindweed, smartweed, and climbing false buckwheat). Species of buckwheat that have been commercially grown are Fagopyrum esculentum (F. sagittatum) and F. tataricum. See also: Caryophyllales; Cereal; Grain crops; Seed
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