(Fagopyrum tataricum); aka Green Buckwheat; Kernals have hulls; Minimum 7 grams (~280 seeds)
Tartary buckwheat is similar to common buckwheat (F. esculentum) but is more frost tolerant. Its seeds are slightly smaller and contain more of the anti-inflammatory compound rutin. Interestingly, buckwheat is a pseudocereal, not a true relative of wheat or other cereals since it isn't in the grass family. This multi-use plant deserves a place in your garden. Tea is made by steeping its flowers and the greens (stems and leaves) are delicious in stir-frys or steamed. Seeds, rich in complex carbohydrates, are commonly sprouted. Once the hulls are removed the seeds are roasted for kasha or ground into flour. Buckwheat flour has a myriad of uses - for porridge, flat breads, pancakes, and soba. We grow buckwheat as a weed-smothering barrier crop, harvesting the seeds in the fall as they darkened. Easy to thresh, buckwheat kernals require de-hulling. Pollinators LOVE this plant!
Culinary notes: Because Tartary is considered more bitter than Japanese buckwheat, pancakes and soba noodles are typically made with Japanese Buckwheat.
Here is interesting article about a large scale Tartary Buckwheat operation.