Tartary Buckwheat: Our Mountain Trial
We’ve planted our first test plot of Tartary buckwheat—a rugged, nutrient-dense grain* known as Himalayan buckwheat. Native to high-altitude regions of Asia, this ancient crop thrives where other grains struggle, making it a natural fit for one of the higher elevation parcels at Cape Floyd. While most people are familiar with common buckwheat (Fagopyrum esculentum), Tartary buckwheat (Fagopyrum tataricum) is its hardier, more bitter cousin—rich in rutin, flavonoids, and other antioxidants. It’s valued not only for its nutritional power, but also for its ability to grow on marginal soils, under low input, and in cooler climates. That’s why we believe our elevation—nestled along the eastern continental divide—may offer an ideal environment for this ancient grain to thrive.
We're still early in the journey, growing this first crop organically to boost our seed stock. In time, we hope to harvest this grain not only for its flour and seed, but as part of a larger story—of diversity in agriculture, of healthful alternatives to commodity grains, and of bringing lesser-known crops into the regional food conversation.
Visit Big Bold Health for additional information about Himalayan buckwheat's health benefits and to purchase HTB products!
* Buckwheat is technically not a grain, but rather a "pseudocereal"
