Buckwheat is an annual herbaceous plant of the Rezedovye family, which, despite its grain-like appearance, is not a true cereal crop and is completely gluten-free. With a growing season of only 70–90 days, it is one of the fastest field crops, ideal as a second crop after early cereals, and thrives even on poor and acidic soils, where other plants give low yields. The plant reaches 60–150 cm in height, blooms continuously with white to pink flowers, attracts a huge number of bees and produces dark, aromatic honey. It ripens very unevenly, so it is harvested in two phases at about 75 % brown grains. Rich in protein (11–15 %), rutin, magnesium and antioxidants, buckwheat is a valuable food for people with celiac disease and diabetes, and in Bulgaria it is traditionally used for katmi, porridge and bread, especially in mountainous areas. Modest and unpretentious, it remains an important crop and an excellent predecessor in crop rotations.
