WHAT IS BUCKWHEAT? Common buckwheat (Fagopyrum esculentum) is thought to have originated in central and western China from a wild Asian species Fagropyrum cymosum. It has been cultivated in China for over 1,000 years, and was brought to Europe during the Middle Ages. Buckwheat as well as other grain species accompanied the colonists to the New World. The Scots coined the word "buckwheat" from two Anglo-Saxon terms, boc (beech) and whoet (wheat). The word beech was used since the fruit of the plant was similar to that of beechnut. It was called wheat because the grain of buckwheat was used in the same way as wheat. This term is somewhat ironic since buckwheat does not belong to the grass family and is not considered a "true" cereal. World acreage of buckwheat has been as high as 5 million acres (2 million hectares). Producers include the former Soviet Union, China, Brazil, Poland, France, Japan, United States, Canada, South Africa and Australia. Buckwheat is an annual, characterized by large heart-shaped leaves. The tall erect plant can grow from 2 to 5 ft. in height and can produce several branches. Stems are hollow and the plant is very prone to lodging. Stems vary in color from green to red and brown at maturity. Buckwheat has a shallow tap root system, with numerous laterals extending to 3 to 4 ft. in depth. The fruiting structure of buckwheat is on terminal racemes with densely clustered flowers. Flowers can be white or white tinged with pink. Seeds are wide at the base and triangular to almost round in cross section. Seed color may be brown, grey-brown or black while size varies according to variety. The seed is comprised of a thick outer hull and an inner groat.