Tall Buckwheat - Fagopyrum dibotrys

Tall Buckwheat, in Latin Fagopyrum cymosum, also known as Perennial Buckwheat, is a large perennial that is both ornamental and delicious and will delight enthusiasts of curiosities and gourmet gardeners. This plant forms a tall, airy tuft, and its leaves are consumed like spinach. It produces beautiful white flower panicles in late summer and turns red in autumn. A true perennial vegetable, ideal for permaculture, the plant is very hardy. Plant it in spring or autumn and harvest the young leaves as needed. The vegetation disappears in winter. 

Tall Buckwheat (Fagopyrum dibotrys, syn. F. cymosum) is a perennial herbaceous plant native to southwestern China, India, Myanmar, and Vietnam. It is a shade-tolerant species that thrives in deep, rich, moist, and well-drained soil. It belongs to the family Polygonaceae, just like sorrel and spinach. It grows very quickly so make sure you have enough space to accommodate it. An adult plant will form a large, erect tuft 1.50m (5ft) tall and at least 1.50m (5ft) wide. The foliage is deciduous. It regrows after the last frost. The leaves are sagittate, meaning arrow-shaped, wrinkled, slightly fuzzy, rather flat, and fairly dark green. They turn red in autumn before falling. The flowering period is between August and October. It takes the form of slender white flower panicles that resemble those of buckwheat. They are highly attractive to butterflies, bees, and other pollinators. The seeds of Asian Buckwheat are also edible.

In terms of cooking: the stems and young leaves can be consumed raw or cooked, and their flavour resembles that of spinach, so they can be cooked in the same way. The seeds can be cooked, sprouted, or ground into flour. The flowers, on the other hand, have a spicy flavour that enhances salads.

Harvesting: Pick as needed, when the leaves are juvenile or mature, from spring until the first frost. The younger leaves, which are more tender, can be consumed raw. The older leaves are tougher and have a stronger flavour, making them more suitable for cooked dishes. Harvest leaf by leaf, by hand or with a knife. 

Storage: The leaves of the perennial buckwheat should be consumed immediately after harvesting, as they do not keep well. However, after cooking, they freeze very well.

Gardening tip: To reduce watering, we recommend mulching the soil with thin, successive layers of clippings, preferably mixed with dead leaves. This protective layer helps the soil retain moisture and also reduces weed growth.

An ornamental plant: Tall Buckwheat will create a rustic atmosphere and add a beautiful touch of colour in autumn. In flower beds, it can be combined with many shade-tolerant plants that thrive in similar conditions: ferns, comfrey (Symphytum), hostas, silver candles, goat's beard...