Description

Green buckwheat
Fagopyrum tataricum

Annual. Also known as Tartarian buckwheat. 30 cm to 1 meter high. Heart-shaped green leaves. Small white flowers. Little ornamental interest. Cultivated as a fodder plant and for its edible grains. Can be eaten as young shoots, roasted to make tea or ground into flour. Compared with common buckwheat (Fagopyrum esculentum), green buckwheat flour has a much milder flavor. Early and very easy to grow. Native to the Himalayas.

Full sun, part shade. Very well drained soil. Direct sowing after the last frost. 1 cm deep. 5-10 cm between plants.

Sowing density: 150-250 seeds per square metre.
Yield: ±500g/m².

Germination: 76% in December 2025
Ecological seeds produced at Catherine’s Ornamental Garden.

Note
A strange piece of information is circulating on the Internet, with some sites stating that green buckwheat has no hulls… Probably because it is confused with the common hulled buckwheat known as white buckwheat. Green buckwheat does have a hull, like all buckwheat.

Making green buckwheat flour is very simple. Once the grains are dry, we grind them with a Nutri-bullet. Then we pass the flour through a sieve. We love this flour for making ployes!