Tartar buckwheat was domesticated in east Asia, and is also cultivated in Europe and North America. While it is an unfamiliar food in the West, it is still eaten in the Himalayan region today, as well as other regions in Southwest China such as Guizhou province.
This plant has been cultivated in many parts of the world and is considered a weed among other crop plants.
^Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin. Nina Fabjan, Janko Rode, Iztok Jože Košir, Zhuanhua Wang, Zheng Zhang and Ivan Kreft, J. Agric. Food Chem., 2003, 51 (22), pp. 6452–6455, doi:10.1021/jf034543e