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 and young plants - cooked. A salty flavor. 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.

Strongly alkaline soils, mostly below 2400 metres