Atriplex glabriuscula Edmondston

Herbs, monoecious, prostrate or sprawling, or sometimes erect, branched, (1-)2-10 dm; branches opposite or subopposite. Stems green and striped, often blue-green when fresh, weakly ridged, sparsely scurfy to glabrous. Leaves: petiole 0.2-2.5(-3.5) cm; blade all entire or some or all triangular or lance-hastate with lobes spreading to antrorse, 5-100 × 3-80 mm, base abruptly to narrowly cuneate, entire or irregularly toothed. Flowers in loose glomerules, arranged in foliose, interrupted spikes or axillary, terminating stems and branches. Bracteoles green, becoming black or reddish to yellow brown, sessile or some short stipitate, venation obscure, ovate-triangular to rhombic-triangular, 5-13 mm, margin united almost to middle, with few irregular teeth or entire, apex abruptly acuminate, faces irregularly muricate, tuberculate, or smooth, inflated, spongy inner layer strongly developed at bracteole base. Seeds dimorphic: brown, 2.5-4 mm wide (often the only ones present), or black, (1.2-)1.5-2.9(-3) mm wide; radicle median, ± antrorse, of brown seed basal and spreading. 2n = 18, 36.

It is a temperate plant. It grows in salty and brackish marshes. It can grow in coastal regions. It is best in sunny locations.

The leaves can be eaten as a vegetable. The seeds can be ground into a flour and used as a thickener or mixed with wheat flour for bread.

Plants can be grown by seed or cuttings.