Amaranth is one of the most multifaceted plants on earth. It is at once an herb, a grain, a vegetable and a flower. It’s both edible and ornamental and it is quite prolific with approximately 60 recognized species. Amaranth is very similar to quinoa in that both are very old, high-protein plants native to South America. Most cultivars of amaranth grow four to eight feet high and their bronze and burgundy tones are striking. Burgundy amaranth produces long, elegant burgundy plumes that bear white seeds. The leaves are reddish purple and add colour and nutrition to salads. It is beautiful in the garden and attracts, birds, beed, and butterflies. Amaranth flowers are used as a dye, too. The Hopi tribe in the western US used the flowers to produce a deep red colour known as "Hopi Red Dye". Amaranth was a staple grain and sacred plant of the Incas (known as kiwicha in the Andes) and the Aztecs (who called it huautli). Amaranth had significant cultural and religious importance to the Aztecs, such that after the conquest of South America, the Spanish authorities outlawed it! Amaranth production was revived in the 1970s in Mexico from wild varieties. Wild varieties exist in the U.S. and Canada too, where it is commonly known as pigweed or lamb’s quarters. The reason for its significance to ancient civilizations and its subsequent revival is because amaranth is a super grain, called "the crop of the future" by some. It’s easily harvested, produces edible leaves, fruit, and grain, is highly tolerant of arid environments, contains a large amount of protein and essential amino acids, and requires little fuel to cook. While amaranth is typically grown for its seeds (grains), many varieties are also grown as a leaf vegetable. In the Caribbean, the leaves are called callalloo (it is in fact a cousin of Jamaican callaloo). In Indonesia, Malaysia, the Philippines, India, and China it used in curries, stir-frys, and soups. Amaranth is a traditional crop in Africa, with the potential to improve nutrition, boost food security, foster rural development, and support sustainable agriculture. It is eaten in Greece as a side dish to fish, first boiled and then dressed in olive oil and lemon. Amaranth is a very good source of Vitamins A, K, B6, C and riboflavin, folate, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Like oats, amaranth seed oil may be beneficial to those with hypertension and cardiovascular disease.