The history, nutritional values, growth, research, and prospects for domestic use of amaranth, a weedy plant having small clusters of flowers and then seeds, are discussed, focusing on contemporary experiments with this centuries-old plant. Similar to most cereal grains, amaranth seeds are relatively low in fat and high in carbohydrate; however, they are a "protein wonder," scoring 75 to 87 on a protein scoreboard (corn scores 44, whole wheat--56.9, soybeans--68). Additionally, the amaranth leaf, similar in taste to spinach, is high in protein, minerals and vitamins and is also an efficient crop. Much of the text is personal testimony regarding the plants agricultural potential, and recipes (ranging fron Amaranth Brown Bread to Marinated Amaranth Salad) are included