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Gluten-free Varieties

Tartary Buckwheat

Great Lakes Staple Seeds


Regular price $5.00
Tartary Buckwheat close view of seeds on stalk/stem
Tartary Buckwheat view of seeds on stalk/stem
Tartary Buckwheat (Aug 24) beginning to ripen
Tartary Buckwheat closeup of seeds and flowers
Tartary Buckwheat with seed formation
Tartary Buckwheat
Tartary Buckwheat
Tartary Buckwheat seeds
Tartary Buckwheat seeds

(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.

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