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. Requires a position in full sun in any well-drained but not too fertile soil. Tolerates saline and very alkaline soils. Although normally monoecious, plants are sometimes dioecious.

Leaves and young plants - cooked and used as greens. A salty flavor, they are often used as a flavoring for other foods. Seed - cooked. Used in piñole or ground into a meal and used as a thickener in making bread or mixed with flour in making bread.

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

Alkaline flats and badlands, Montana to S. Alberta, south to Arizona and New Mexico. 1500 - 1800 metres in Arizona, often on denuded land.