I've grown another species called saltwort (Salsola komarovii, aka oka-hijiki or "land seaweed" in Japanese). It's similar to agretto (Salsola soda), which I'll be trying this year.
I grew it in large containers and didn't salt it. It still had some salty flavor--not exactly salty, but minerally and savory. It was delicious with a great texture which was its big appeal.
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Originally Posted by Fred Hempel
The caveat is that, to chefs, the major draw of saltwort is the salty flavor. They use it as a salt substitute.
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Depends on the chefs! In Asian cuisines, these kinds of vegetables are frequently eaten, and they're enjoyed for flavor and even more for texture. You can always salt them when you use them in dishes if they haven't absorbed enough salt on their own, so it's no big deal if they're not very salty. What they bring to the table that can't be replicated and that is unique is their great textures.