Cultivating versatility

Amaranth may be an ancient grain, but it has a lot to offer the modern world. Not only is this flowering plant packed with nutrients, but it can be made into a gluten-free flour and performs well with organic farming methods.

University of Delaware Borel Global Fellow Mary Starford Matovolwa is working to improve amaranth tolerance to cold and drought. She hopes her research will improve global food security.

"Amaranth is a nutritious crop with complete protein, meaning it has all nine essential amino acids," Matovolwa said. "We can eat the leaves in salad or cook them like spinach. The seeds can be popped like popcorn or ground into flour for baking."

The Amaranthus genus includes more than 50 species, several of which are cultivated for food. Others have ornamental value, and some are considered weeds. Matovolwa is focusing her research on Amaranthus cruentus.

"The plant itself comes in beautiful colors from green to deep purple," Matovolwa said. "The seeds vary in color, including brown, black and cream, and they have many versatile uses."