We’ll take you to discover where buckwheat is grown and what are the most common varieties.

　　Buckwheat, also known as black wheat or triangular wheat, is an annual herbaceous plant whose hulled seeds can be ground into flour for consumption. It is rich in B vitamins and minerals—levels far exceeding those of rice, the staple food most people eat—making buckwheat a highly prized grain in recent years. So, where is buckwheat grown, and what are its common varieties? Let’s find out.

　　Where is buckwheat grown?

　　Buckwheat is widely distributed across most regions of China and is also found in many countries throughout Asia and Europe. It exhibits strong adaptability and is not particularly demanding in terms of soil conditions, thriving in a variety of soils; as a result, buckwheat cultivation covers an extensive area nationwide. Major production areas include Inner Mongolia, Shaanxi, Gansu, Ningxia, Yunnan, Shanxi, Sichuan, and Guizhou, among others.

　　What are the common varieties of buckwheat?

　　In addition to its abundant cultivated buckwheat resources, wild buckwheat also exhibits remarkable diversity. To date, more than 20 species of the genus Fagopyrum have been identified worldwide. These include wild species such as Fagopyrum cymosum, Fagopyrum dibotrys, Fagopyrum tataricum, Fagopyrum lineare, Fagopyrum gracile, and Fagopyrum rigidum, as well as cultivated varieties, for example:

　　1. Sweet Buckwheat

　　Also known as common buckwheat. It has aseptate roots, slender stems that are often ridged and pale reddish in color. The leaf bases bear faint or absent anthocyanin pigmentation. The inflorescence is a raceme, with relatively large flowers that may be white, pink, or red. The achenes are sizable, with smooth surfaces and margins, and they are of high quality; this variety is widely cultivated in China.

　　2. Tartary buckwheat

　　Also known as Tatar buckwheat. It forms mycorrhizal associations; its stems are typically smooth and green, with smaller flowers that range from purplish‑red to pale yellow‑green, and it is odorless. The achenes are small, with a rough surface, thick pericarps, and a bitter taste. It is widely cultivated in the southwestern regions of China.

　　3. Wing Buckwheat

　　Also known as winged buckwheat. Its stems are pale red, its leaves are large, and it is predominantly self‑pollinating. The achenes are thin and winged, with relatively inferior grain quality. It is cultivated in small quantities in both northern and southwestern China.

　　4. Millet Buckwheat

　　It is found throughout nearly all of China’s major buckwheat-producing regions. The achenes resemble those of sweet buckwheat, with the two ridges plump and nearly splitting apart; however, they are smooth, lacking deep grooves, and their ridges are blunt while the pericarp is wrinkled. It derives its name from the ease with which its seed coat bursts open.

　　In recent years, as dietary preferences have shifted toward healthfulness, the importance of whole grains has gained greater recognition, leading to the development of a thriving market for buckwheat products. Moreover, buckwheat is a short-day crop that is relatively easy to cultivate and boasts a delicate, fragrant flavor, making it a popular food in Northeast, North, Northwest, and Southwest China.