Back before many of the agricultural methods we rely on today were invented, the Incas of South America used a hardy, nutritious plant as the basis for their nutrition. Amaranth is a leafy vigorous plant called a weed in many parts of the world but a bountiful provider of grain in others. There are over 60 varieties of amartanth with each providing a different colored seed/grain.
The grain is small and slightly nutty in flavor once it is prepared. Amaranth takes on the flavor of what it is cooked with and has a very satisfying texture. Actually a false grain, amaranth is an excellent food for those who are gluten intolerant.
Amaranth is an excellent candidate for increased cultivation all over the world due to its resilency to lack of water, its high output per farmed area, the low energy use needed to cook, as well as its overall high nutritional value. In fact, amaranth is such a bountiful provider of food it was once made illegal to grow by the Spanish in the new world in order to increase native dependency on western food crops.
With climate changing and population growing new tactics for providing food are important. In this more difficult growing arena, plants adapted for vitality, ease of growth, and non-reliance on petrochemical fertilizers will rise to the fore.
So make a commtment to the future of nutrition: try amaranth!