- any of several plants (genus Fagopyrum) of the buckwheat family, grown for their black, triangular grains
- the grain of this plant, from which a dark flour is made
- this flour
Origin of buckwheatfrom Middle English bok- ( from Old English boc-), beech + wheat, translated, translation of Middle Dutch boecweit or Middle Low German bokwete: from the resemblance of the seeds to beechnuts
designating a family (Polygonaceae, order Polygonales) of dicotyledonous plants, including rhubarb, dock, and sorrel
- a. An annual Asian plant (Fagopyrum esculentum) having clusters of small whitish or pinkish flowers and small, starchy, triangular seeds.b. The edible seeds of this plant, used either whole or ground into flour.
- Any of several similar or related plants.
Origin of buckwheatProbably partial translation of Middle Dutch boecweite boek beech ( from the resemblance of the three-sided seeds of buckwheat to beechnuts ); see bhāgo- in Indo-European roots. weite wheat
(usually uncountable, plural buckwheats)
From Middle Dutch boecweite or Middle Low German bōkwēte (“beech-wheat”).