Edible Parts: Leaves  Seed
Edible Uses:

Leaves boiled and eaten as greens by several Native American groups; Zuni ground the seeds with corn, formed patties, and steamed them. As with other Atriplex, expect salinity/oxalates; cook and eat in moderation [2-3]. Edibility rating: 3/5 (decent when well prepared, but not gourmet). Parts used & preparation: Leaves: Boil (often in one or more changes of water) to temper saltiness/irritants; use as a side green. Seeds (utricles): Dry heads, thresh; winnow; grind with corn or on their own; steam into cakes or simmer as mush. Expect a grain-like, slightly alkaline character; change water if harsh [2-3]. Leaves and young plants - cooked[161, 177] and used as greens[216, 257]. A salty flavour, they are often used as a flavouring for other foods[257]. Seed - cooked[161, 177]. Used in piñole or ground into a meal and used as a thickener in making bread or mixed with flour in making bread[257]. Atriplex species often accumulate oxalates, nitrates, selenium, and salts. Favor young leaves, boil and discard cooking water if harsh, and keep portions moderate—especially for people with kidney issues or on low-oxalate/low-sodium diets. Seeds are generally safer than leaves, but the bractlets/utricles range from papery to very tough; plan on threshing, winnowing, grinding, and sometimes pre-boiling to get a pleasant result. Lookalikes & cautions. Other desert oraches; same oxalate/nitrate precautions—boil and moderate use. Traditional uses: Pima potherb (“salt greens”). Harvest tips: Take only young, tender shoots; if very briny/irritating, blanch, refresh, then finish cooking.

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None known

Good for xeric/heavy-salt sites and revegetation. Suitable for salt-tolerant cover on degraded alkaline soils.

Special Uses