The word amaranth means “unfading” in Greek. The flowers of the plant are a vivid crimson all summer long, making it a striking sight. However, the flowers aren’t amaranth’s big draw — it’s the seeds. After harvesting, they’re used in a similar way to grains like rice and oats.

Amaranth leaves and stems are good economic sources of carotenoids, proteins, including the essential amino acids methionine and lysine, dietary fiber and minerals, such as magnesium, calcium, potassium, copper, phosphorus, zinc, iron, and manganese.

There are plenty of ways to enjoy amaranth as a part of your daily diet:

• Boil whole amaranth grain in a 3/1 ratio of water to amaranth to make porridge
• Pop dried amaranth like popcorn and eat it as a snack
• Put popped amaranth on salads or in soups
• Add amaranth to your rice for a protein boost
• Blend amaranth into a smoothie for a nutty flavor
• Make amaranth flour and bake with it