Rebecca Norman wrote:Good point. No, I don't know the exact species of the buckwheat we enjoy eating over here.
William Bronson wrote: Hmm.I put this in my signature in order to bring more scrutiny.
William Bronson wrote:At this point my own conclusion is I need to find the seeds from the Himalayan variety.
William Bronson wrote:
Brother, you are amazing!
People like you are why I love Permies!
Thank you for taking an interest, taking the time and sharing your research.
Time to buy a new bag to add to the polyculture mix.
Tiffany Dawson wrote:I’m in Northern California in a coastal zone just north of San Francisco. Does anyone know why my Himalayan buckwheat never goes to seed? We do freeze and it dies all the way back in the winter and then gets pretty darn hot in the summer. Perhaps it has to do with latitude? Any thoughts? Thanks!
Munshi paper on ethnobotany of buckwheat: "In Kashmir Himalaya the genus is represented by four cultivated species, Fagopyrum sagittataum, F. tataricum, F. esculentum, F. kashmirianum and wild species F. dibotrys" ... "In Ladakh and its adjacent area the whole grains of buckwheat (F. tartaricum, F. sagittatum) when popped and softened are highly palatable and are as good as those prepared from the corn or other millets ... Also leaves and young shoots are boiled and eaten as spinach (F. dibotrys) in lower areas of the region." [Actually buckwheat is cultivated only in the lower areas of Ladakh but the weedy greens appear and are eaten in various parts of both lower and upper Ladakh.]