Grain cultivation is the controlled growth of edible seeds from grasses or similar plants, which are generally processed before consumption. These include corn, wheat, rice, rye, barley, oats, buckwheat, amaranth, sorghum, millet, quinoa, and other plants. The seeds from these plants are often ground, cut, or otherwise processed and made into breads, flour, other foods, or used as ingredients in various foods and drinks.

The category includes the named grain-like crops as well as true grasses. Buckwheat, amaranth, and quinoa therefore remain included despite their different botanical families.

The cultivated product is the edible seed. Subsequent milling, food production, or beverage manufacture is distinct from growing the grain itself.