Tartary buckwheat, Indian buckwheat
Fagopyrum tataricum

Family: Polygonaceae

What it is like

An annual herb. It grows to 100 cm high. The upper leaves have long stalks. The leaves are 2.5-12 cm long by 2.5-11.5 cm wide. They are broadly triangular shape. The flowers are pink or white. The fruit is dry and with one seed. It is grooved. There are several named cultivated varieties.

Where it is found

It is a subtropical plant. It is more drought and cold tolerant than normal buckwheat. In Nepal it grows between 1400-3000 m altitude. It grows in open places. In Uttar Pradesh it grows between 1800-3500 m altitude. In Sichuan. In Yunnan.

Countries/locations it is found in

Afghanistan, Asia, Bhutan, Canada, Caucasus, Central Asia, China, Europe, France, Georgia, Himalayas, India, Indochina, Japan, Kyrgyzstan, Mongolia, Myanmar, Nepal, North America, Northeastern India, Pakistan, Russia, SE Asia, Siberia, Sikkim, Slovenia, Spain, Tajikistan, Tibet, USA, Vietnam

How it is used for food

Seeds are ground into flour. The flour can be eaten raw. It is also used for bread. The seeds also yield an edible oil. The leaves are also edible. They are cooked. Often they are cut small and fried. The seeds are also roasted.

It is a cultivated food plant. It is sold in local markets.

Edible parts

Leaves, seeds, flowers

How it is grown

Plants are grown from seed.

Its other names

Local names

Braphu, Brapu, Chin, Dattan-soba, Duckwheat, Dyat, E luo, Eastern Tatarya buckwheat, Fafrol, Kaspat, Kathu, Nora ajda, Phapar, Phaphraya, Shari-mam, Tiath, Tite phaphar, Ts'its'bura, Ugal

Synonyms

Polygonum tataricum L.;