Buckwheat
Common buckwheat
Japanese buckwheat
Flower Language
- loveliness
- diligence
- sincerity
- saving you
Characteristics
Description
Buckwheat is an annual herb of the Polygonaceae family native to Central Asia, with the scientific name Fagopyrum esculentum. It produces numerous small white flowers in racemes at stem tips from August to September. What appear to be petals are actually sepals, usually five in number. It can be harvested in the short period of 60-80 days, making it an important 'famine crop.' The flower language meanings 'diligence' and 'sincerity' derive from its hardy nature of growing even in poor soil and producing seeds quickly. Introduced to Japan during the Heian period, it has been deeply integrated into Japanese food culture as buckwheat flour for noodles and cooking. Rich in rutin, it is believed to strengthen blood vessels and prevent arteriosclerosis.
Trivia
- The word 'soba' derives from 'edge' referring to the angular shape of the seeds
- Flowers have nectaries, and buckwheat honey is known for its rich flavor
- One of the world's fastest-growing grains, taking about 75 days from sowing to harvest
- 100% buckwheat noodles have been treasured as luxury items since the Edo period
Uses
Ornamental
- Beautiful white flower landscapes in buckwheat fields
- Autumn countryside scenery
Medicinal
- Blood vessel strengthening effect from rutin
- Prevention of arteriosclerosis
- Blood pressure lowering effect
Caution: Avoid consumption if allergic to buckwheat
Culinary
- seeds (grains)
- young leaves
- flowers
Other
- Honey source plant
- Buckwheat hull used for pillow stuffing
- Green manure for soil improvement
Toxicity
Toxicity Level: Mild
Toxic Parts: raw leaves
Symptoms: Raw leaves contain fagopyrin which may cause photosensitivity in large amounts. Can cause severe reactions in people with buckwheat allergies