Despite its name, buckwheat (Fagopyrum esculentum) is neither a grain nor is it related to wheat. Originating from Asia, this fast growing annual is most closely related to sorrel and rhubarb. It’s most prized for its triangular edible seeds which have a long tradition as a staple in many countries from Japan (as soba noodles) to Russia (as kasha). They are having a small revival in modern times due to the fact that buckwheat is gluten-free, despite its confusing name for wheat-avoiders.
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