Since the 1970’s, this non-cereal plant has received a lot of attention. The reasons are many: Amaranth grain is packed with amino acids, giving it a uniquely whole protein content. It’s remarkably flexible - the tiny seeds can be cooked, roasted, popped, flaked, or ground into flour. Moreover, some varieties of amaranth leaves are digestible and tasty when cooked, unlike the greenery of many other grains. And there’s decorative value. Late in the summer some types of Amaranth top out at six feet and are capped with brilliant red, yellow, and orange fronds.
Plus, Amaranth has international cachet - and sympathetic history.