Amaranth is also transplanted within the field to spaces where the maize did not germinate. The plant is sometimes sown alone in rows or broadcast. It is also allowed to grow as a volunteer and cultivated within the field. The first hilling is done when the plant is about 20 cm. Generally, the fields are hand weeded twice.
Harvesting is done by pulling up the entire plant or cutting the head or stalk with a sickle.
The seeds are then winnowed by pouring between plates. In both Mexico and Peru, wild amaranth leaves are gathered, boiled, and fried. In both areas only popped seeds are eaten. Less frequently in Mexico tamales are also made with the flour. In Peru, seeds are also fermented to make amaranth chicha or beer.