California buckwheat isn’t just pretty: it’s edible! California buckwheat differs from Fagopyrum esculentum, the type of buckwheat most of us are familiar with: a pseudograin used for making porridge, noodles, and crepes. While California buckwheat is not a part of modern human diets, it is edible when prepared correctly and has been used by Native American tribes to make tea and bread. While humans today might find little use for the edible parts of buckwheat, insects can’t get enough of the stuff! It is a food source for some butterflies and is highly attractive to bees and other pollinators. More honey comes from pollinated buckwheat than any other native plant in California.
As a food source, honey maker, native species, and eye-catching part of the coastal landscape, it’s easy to the see the beauty of California buckwheat. You can show this plant and its fellow natives some love by signing up for stewardship activities at the farm or on the land.