CULTIVATING BUCKWHEAT

Grown for its grainlike seed, buckwheat is eaten in many countries and regions throughout the world. It’s named for the resemblance of its seeds to those of beech trees and because its usage is similar to wheat. The groats (hulled seeds) are commonly eaten as porridge in Western Asia and Eastern Europe. And in Japan and North and South Korea, the groats are traditionally made into buckwheat noodles. Buckwheat is also starting to gain more popularity in Western Europe because of its health and nutritional qualities.

People cultivate buckwheat for many reasons. Being a short-season crop, buckwheat easily fits between crop rotations, during periods when fields might otherwise be idle. It’s economical to grow organically because of the plant’s low-fertilizer and no-pesticide requirements. Buckwheat can be grown