Fagopyrum tataricum, commonly known as Tartary buckwheat, is an annual herb native to mountainous regions of the Himalayas and Southwest China. It is adapted to a range of environments, including temperate climates, and is often found in fields, forest margins, and slopes. Tartary buckwheat typically grows to a height of 2 to 4 feet (0.6 to 1.2 meters) and has a bushy growth habit. It produces clusters of small, white or pink flowers during the summer months, which are less showy than those of common buckwheat. The plant’s triangular seeds are encased in a hard, dark brown or black hull.

Tartary buckwheat is valued for its nutritional qualities, including a high content of the flavonoid rutin, which is known for its potential health benefits. It is cultivated for its seeds, which are ground into flour and used in traditional dishes such as noodles and pancakes. The plant is relatively easy to grow, requiring minimal maintenance, and is tolerant of poor soil conditions, although it prefers well-drained soils. It is also used as a cover crop to improve soil health and prevent erosion. In cultivation, Tartary buckwheat thrives in full sun to part shade and requires moderate watering. While it is not commonly grown as an ornamental, its ability to adapt to various conditions makes it a useful plant in sustainable agriculture practices. Potential problems include susceptibility to aphids and fungal diseases in humid conditions.CC BY-SA 4.0