Buchweizen

Buchweizen (Fagopyrum esculentum), commonly known as buckwheat, is a herbaceous plant in the family Polygonaceae cultivated for its edible seeds. Although often treated like a cereal, it is a pseudocereal because it is not a grass. The crop originated in temperate Asia and was later spread to Europe and other regions; it grows well in cool climates and on marginal soils and has a short growing season.

Seeds are typically ground into flour or toasted and eaten whole. Culinary uses include noodles (soba) in Japan, kasha in Eastern Europe, and buckwheat pancakes or galettes in various cuisines. Buckwheat flour is valued as a gluten-free alternative and is used in breads, porridge, and baked goods. The plant is also grown as a cover crop and forage and is appreciated for its fast canopy closure and usefulness in weed suppression and soil protection.

Nutritionally, buckwheat provides protein with a favorable amino acid profile (notably lysine), dietary fiber, and minerals such as magnesium and manganese. It contains flavonoids including rutin, associated with antioxidant activity. Some compounds, such as fagopyrin, can cause photosensitivity in animals in large amounts, and buckwheat can trigger allergic reactions in sensitive individuals.

Buchweizen remains important both as a traditional food crop in parts of Europe and Asia and as a niche crop for gluten-free diets, sustainable agriculture, and pollinator-friendly planting.