Out of the more than 300,000 plant species in existence, only three species—rice, wheat, and maize—account for most of the plant matter that humans consume, partly because in the history of agriculture, mutations arose that made these crops the easiest to harvest. But with CRISPR technology, we don’t have to wait for nature to help us domesticate plants, argue researchers at the University of Copenhagen. In a Review published March 2 in Trends in Plant Science, they describe how gene editing could make, for example, wild legumes, quinoa, or amaranth, which are already sustainable and nutritious, more farmable.