You can eat it. Buckwheat leaves are rich in vitamins needed by the human body. You can make buckwheat leaves omelette, chopped dumpling filling and other practices.

But people often eat its tubers. Mature buckwheat head is very large, crystal clear, soft and tasty, rich in sugar, protein, calcium, phosphorus, iron, vitamin C and other nutrients, is the cooking spices and good food.

Buckwheat, also known as rakkyo, is a perennial herb lily family plants underground bulbs, slender leaves, small purple flowers, young leaves can also be eaten.

Leaves thick green, elongated tubular, triangular cross-section. Leaf sheaths are clasped into a pseudostem, forming a thick bulb at the base. The bulb is spherical, onion-like, white, and is the main edible part. Flowering stems in the fall, umbels, small flowers. Used medicinally to regulate qi and broaden the chest, Yang, expectorant function.

Allium white and transparent, soft skin and glutinous meat, crisp and tender without residue, strong aroma, since ancient times was regarded as a good meal on the table. Its bulbs and young leaves can be fried, boiled, bulbs can be vinegared, salted, honeyed and processed into pickled vegetables, made of canned food for export.

Baidu Encyclopedia: Buckwheat