We have very little information on this species and do not know if it will be hardy in Britain, though it should be possible to grow it as a spring-sown annual. The following notes are based on the general needs of the genus. Succeeds in full sun in any well-drained but not too fertile soil. Most species in this genus tolerate saline and very alkaline soils.

Leaves - cooked, or boiled with other foods as a flavoring. The water that the leaves have been cooked in can also be used as a flavoring. Seed - cooked. It can be ground into a meal and used as a thickener in soups etc, or be mixed with flour when making bread etc.

Seed - sow April/May in situ. Germination is usually rapid.

Alkaline places.