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Buckwheat – Growing Guide

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Overview

Name: Buckwheat
Botanical Name: Fagopyrum esculentum
Plant Family: Polygonaceae
Native to: Temperate regions of East Asia, particularly the cooler highlands of south-central China (notably Yunnan Province) and the eastern Tibetan Plateau

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 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.

Interesting Facts

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.
It’s a popular cover crop due to its quick growth, which suppresses weeds and improves soil health.
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.
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.
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.
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.
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.

Sun Requirements: Full sun
Water Requirements: Low to medium — drought-tolerant but benefits from moderate moisture during establishment and flowering.
Soil Types and Properties: Prefers well-drained, moderately fertile soils but tolerates a wide range, including low-fertility and slightly acidic soils. Avoid waterlogged or compacted soils.
Soil pH: 5.0–6.5 is optimal; tolerates up to 7.0
Pot Size for Container Growing: Not typically suitable for container growing due to its fast growth, deep taproot, and branching habit.

Planting

Best Time to Plant:
- Climates with freezing winters: Sow in late spring to early summer, once the danger of frost has passed.
- Climates with milder winters (or frost-free climates): Can be planted from spring to late summer, provided there are 10–12 frost-free weeks remaining in the season.

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

Spacing:
- For garden-scale planting or better airflow: Space plants 15–20 cm (6–8 inches) apart in rows 30–45 cm (12–18 inches) apart.
- For grain or cover crop production: Sow broadcast or space seeds 2–4 cm (1–1.5 inches) apart in rows 30–40 cm (12–16 inches) apart.
Seed Sowing Method: Direct sow into well-prepared, weed-free soil. It does not transplant well.
Seed Sowing Depth: 1.5–2.5 cm (0.6–1 inch) deep.
Time to Harvest: Approximately 10-12 weeks from sowing.
Mature Height/Spread: Typically grow 60–120 cm (24–47 inches) tall, depending on variety, soil fertility, and planting density.
Grown From: Seeds

Care and Maintenance

Watering Tips: Water regularly to maintain consistent soil moisture, especially during flowering and seed development. Avoid overwatering, as waterlogged soils can lead to root diseases.
Fertilization: Generally does not require fertilization or only minimal fertilization if grown in decent soil. If soil fertility is low, apply a balanced fertilizer before planting. Excessive nitrogen can lead to lush foliage at the expense of seed production.
Pruning: Not necessary.
Support: Does not require support; buckwheat has a self-supporting growth habit.

Growing Difficulty

Easy

Growing Tips

Buckwheat can be planted multiple times in one season due to its short growing period, making it ideal for succession planting.
Its rapid growth and dense canopy effectively suppress weeds, reducing competition and the need for herbicides (which aren’t used in organic gardening and farming anyway).
Allowing buckwheat to flower attracts pollinators and beneficial insects, which helps support biodiversity in the garden.
After harvesting, incorporating buckwheat plant material into the soil adds organic matter and improves soil structure and fertility.
Buckwheat must be planted after the last frost, as it is frost-sensitive and cold temperatures can damage young plants.
It grows best in moderate temperatures and can be used as a fast-growing catch crop (planted between the harvest of one crop and the sowing of the next) between main crop rotations during frost-free periods.

Companion Plants

Good companion plants include: Squash, melons, cucumbers, and other crops that benefit from the increased pollinator activity buckwheat attracts, as well as leafy greens and potatoes, which share similar growing conditions and are typically harvested early, minimizing competition.
Avoid planting near: Slow-growing or low-growing crops sensitive to competition, such as carrots or onions, as they may be outcompeted or shaded by buckwheat’s rapid growth and dense canopy.

Common Pests and Diseases

Pests:
- Aphids: These small, sap-sucking insects can cause stunted growth and yellowing of leaves. They may also transmit viral diseases. Control methods include introducing natural predators like ladybugs, applying insecticidal soap, or using neem oil.
- Grasshoppers: Generalist feeders that may nibble on buckwheat foliage. While damage is usually minimal, monitoring is advisable.
- Cutworms: Larvae that feed on young plants at the soil level, potentially causing plant death. Preventative measures include maintaining clean fields and using protective collars around seedlings.
- Lygus bugs (Lygus spp.): These insects feed on plant tissues, which can lead to deformed seeds and reduced yields. Manage surrounding weeds, as they may serve as alternative hosts to these pests, providing shelter and a source of food. Practice crop rotation to break their breeding cycle. Other control methods include encouraging natural predators like ladybugs, applying insecticidal soap, or using neem oil.

Diseases:
- Powdery mildew: A seed-borne fungal disease that causes light blotches on leaves, becoming more apparent during seed fill and potentially leading to necrotic areas. The fungus resides under the hull of buckwheat kernels. Using certified disease-free seed and practicing crop rotation can help prevent its occurrence.
- Root rot: Occurs under extremely wet conditions, leading to seedling damping-off and poor stand establishment. Ensuring well-drained soils and avoiding overwatering are key preventive measures.

Harvesting

Harvest Time: Buckwheat is typically ready for harvest about 10–12 weeks after planting. Begin harvesting when most seeds have matured and turned brown, and the majority of the leaves have yellowed or died back. Buckwheat is indeterminate, meaning not all seeds mature at the same time, so monitoring and timely harvesting is essential to reduce losses due to shattering, as seeds can shatter and fall to the ground if harvesting is delayed.
Harvesting Tips: Cut the plants when the majority of seeds are firm and brown, but before the earliest ones begin to fall. Bundle the cut plants and allow them to dry if needed before threshing to separate the seeds. Thresh gently to avoid seed damage, and winnow to remove chaff. Store cleaned seeds in a cool, dry place to preserve quality and prevent mold or insect damage.

Propagation

Propagate by seed. Buckwheat does not transplant well due to its quick maturing nature.

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.