Site icon Deep Green Permaculture

Buckwheat – Growing Guide

Angelo (admin)
Image source: Depositphotos.com

Overview

Description

Buckwheat is a fast-growing, herbaceous broadleaf annual plant belonging to the Polygonaceae (knotweed  or smartweed) family, which also includes rhubarb, sorrel, and dock. It is grown for its seeds which can be used in a similar way to wheat or oats. Although it is used like a grain, buckwheat is classified as a pseudocereal, because, it is not a true cereal, as it does not belong to the grass family (Poaceae).

The buckwheat plant is known for its rapid growth and adaptability to poor soil conditions as it is abile to grow in low-fertility, well-drained soils where many other crops would struggle.. Plants have a spindly, upright form and typically grow to a height of 60–120 cm (24–47 inches) and have hollow, grooved, and often reddish-green stems that branch in the upper portion of the plant. Buckwheat has a short taproot with few fibrous side roots and a relatively shallow root system. It grows best in light, well-drained soils where its limited root depth allows for rapid early growth, but it does not tolerate compacted or waterlogged conditions well.

Plants have small heart-shaped leaves that are typically 4–10 cm (1.5–4 inches) wide. The leaves are alternate and broadly triangular to heart-shaped (sagittate or cordate), with smooth edges and prominent veins, with long petioles (leaf stems). The lower leaves are larger and basal (forming a rosette near the base of the stem), while the upper ones are smaller and more lance-shaped.

The plant produces clusters of of small, five-petaled flowers that range from white to pale pink, that when pollinated, quickly produce seeds. Each flower is hermaphroditic (containing both male and female reproductive organs) and rich in nectar, making buckwheat highly attractive to pollinators. Flowering begins approximately 4–6 weeks after sowing and continues over several weeks, even as seeds mature. The plant is indeterminate in flowering and seed production (it continually flowers and sets seed over an extended period rather than all at once).

The fruits of the buckwheat plant are small, hard, triangular achenes—technically a type of dry fruit—that measure 4–6 mm (0.16–0.24 inches) in length. They develop from the pollinated flowers and change in color from light green to reddish-brown or black as they mature. Each achene consists of a starchy inner seed, known as a groat, enclosed within a thick, fibrous hull. The seeds do not mature all at the same time across the plant, which makes harvest timing critical to minimize seed loss from early shattering. Buckwheat typically reaches maturity around 10–12 weeks after sowing.

Buckwheat is an excellent cover crop, taking only 4–5 weeks from seed to flower and can protect against soil erosion and invasion by weeds. Unlike many grains, buckwheat does not tolerate frost at any stage of growth and is typically grown as a summer crop.

Buckwheat may also be referred to by local names such as qiáomài (荞麦) in Chinese and ogal in Korean. It was likely first domesticated in the highlands of southwestern China, particularly in the Yunnan region, from its wild ancestor Fagopyrum esculentum ssp. ancestrale.

Buckwheat groats are the pale, triangular seeds of the buckwheat plant that have had their thick, dark brown hulls removed
(Image source: Depositphotos.com)

Buckwheat can be used as a wheat substitute in a wide range of foods, including pancakes, cakes, and biscuits. It is also commonly used in breakfast cereals or ground into flour for baking. Additionally, the grain can serve as animal fodder.

Flowering buckwheat plants, with white flowers (Image source: Depositphotos.com)

Interesting Facts

  1. Despite its name, buckwheat is not related to wheat at all, and unlike wheat is gluten-free. It’s actually more closely related to rhubarb and sorrel.
  2. It’s a popular cover crop due to its quick growth, which suppresses weeds and improves soil health.
  3. Buckwheat groats are rich in starch and contain relatively high levels of protein (about 18.5%) and dietary fiber (around 18%). The flour is commonly used in buckwheat cakes, pancake mixes, and Japanese soba noodles. Whole buckwheat groats are used to make kasha in Eastern Europe.
  4. Buckwheat is highly beneficial for pollinators due to its prolific flowering and abundant nectar production. The plant blooms quickly and over an extended period, attracting a wide variety of insects, particularly bees. This makes it a favored crop among beekeepers, as it supports honeybee populations and yields a distinctive, dark-colored honey. Its value as a nectar source also enhances biodiversity and pollination services in surrounding crops.
  5. Buckwheat is widely used as a cover crop for suppressing weeds and improving soil health. It enhances soil tilth (the physical condition of soil in relation to its suitability for planting), thanks to its fibrous root system which helps break up compacted soils. Buckwheat is also reported to increase the availability of phosphorus in the soil, possibly by supporting root-associated mycorrhizal fungi that aid in nutrient uptake.
  6. Buckwheat is sometimes included in birdseed mixes and is also planted in combination with other crops in wildlife food plots. Once mature, the seeds naturally fall to the ground, providing food for various game birds. Wild turkeys, pheasants, and occasionally quail are known to consume buckwheat seeds.
  7. Buckwheat hulls are commonly used as a natural filling for pillows and other bedding products. They provide firm, breathable support, conforming to the shape of the head and neck while allowing good airflow, which helps regulate temperature during sleep.

Basic Growing Information

Buckwheat is a warm-season crop that grows optimally in temperate or sub-tropical climates where the temperatures are between 15–27°C (59–81°F), with the optimal growing temperature being around 21°C (70°F). It may also be grown successfully in more tropical climates at higher elevation. Buckwheat is sensitive to frost, and temperatures below 0°C (32°F) can damage the plants. Additionally, buckwheat plants require a period of dry weather for harvest.

Buckwheat grows best in well-drained, moderately fertile loamy soils with consistent sunlight. While it is tolerant of poor or low-fertility soils and often used as a soil-improving cover crop, it performs best when soil is not waterlogged. Excess moisture can lead to root rot, so good drainage and moderate, consistent watering are important for optimal growth.

Buckwheat is best sown in late spring to early summer, after the danger of frost has passed, as it is highly sensitive to cold, and thrives in warm conditions. Although sometimes planted in autumn in warmer climates, it performs best when stimulated by warm temperatures and longer day lengths, which promote rapid growth and flowering. In cooler climates or regions with short summers, buckwheat can be used as a fast-growing summer cover crop to improve soil health, suppress weeds, and support pollinators.

Planting

Note: Check gardening calendars for the best planting times in your location

Care and Maintenance

Growing Difficulty

Growing Tips

Companion Plants

Common Pests and Diseases

Harvesting

Propagation

Culinary Uses

Buckwheat groats can be cooked similar to rice, used in porridge, ground into flour for baking, or toasted (known as kasha), making them a versatile pseudocereal used in various culinary traditions worldwide.

Groats and Kasha: Buckwheat groats, the hulled seeds of the plant, can be cooked similarly to rice or quinoa. When roasted, they are known as kasha, a staple in Eastern European cuisine. Kasha can be prepared as a savory side dish or incorporated into dishes like kasha varnishkes, which combines kasha with pasta and onions.

Porridge: Buckwheat groats can be boiled to make a hearty porridge, often enjoyed for breakfast. This porridge can be sweetened with honey or fruit or made savory with additions like mushrooms or herbs.

Flour Applications: Buckwheat flour is gluten-free and imparts a nutty flavor to baked goods. It is commonly used in pancakes, crepes (such as French galettes), muffins, and bread. In Japanese cuisine, buckwheat flour is the primary ingredient in soba noodles.

Salads and Side Dishes: Cooked buckwheat groats can be cooled and added to salads, providing a chewy texture and nutty flavor. They can also be used as a base for grain bowls or mixed with roasted vegetables.

Desserts: Buckwheat flour is used in various desserts, including cookies, cakes, and tarts, offering a unique flavor profile. Its earthy taste pairs well with ingredients like chocolate, nuts, and fruits.

Overall, buckwheat’s adaptability in both sweet and savory dishes, along with its nutritional benefits, makes it a valuable ingredient in diverse culinary contexts.

In conclusion, buckwheat is an incredibly versatile and beneficial crop, suitable for improving soil health, providing quick harvests, and supporting local wildlife and pollinators. It’s an excellent choice for gardeners looking to explore new and beneficial crops.

References

Exit mobile version