Wedgescale Saltbush (Atriplex truncata)

Family: Chenopodiaceae | Edibility: Edible (3/5)

Wedgeleaf saltbush or saltweed is an annual herb native to California, growing to 0.9m in cold to warm temperate climates. The leaves and young plants are cooked and have a salty flavour. The seed is prepared and used in piñole, an ancient grain originating with the Aztecs, or ground into a meal and used as a thickener in making bread. Other Atriplex species are recommended for human consumption, and Atriplex truncata as a fodder crop.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves

Harvest Seasons: Spring, Early Summer, Late Summer, Fall, Winter

Flavor & Culinary Uses

Leaves and young plants - cooked. A salty flavour. 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. — Leaves and young plants - cooked.; Used in piñole or ground into a meal and used as a thickener in making bread or mixed with flour in making bread.

Habitat & North American Range

Saline saltgrass-greasewood-rabbitbrush communities, and other pans or palustrine or lacustrine habitats at elevations of 400 - 2700 metres. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9)