Some botanists divide B. maritima into five species, with B. californica, B. fruticosa, B. spinosa and B. vermiculatus split off, but this interpretation is not widely followed.

To help it survive in this salty habitat, its fleshy leaves are covered with very fine hairs that reduce the amount of water the plant loses to the air.

Batis maritima was used by Native Americans as a food, the roots were chewed (like sugar cane) or boiled into a beverage, while the stems and leaves were eaten raw, cooked or pickled.

An analysis of saltwort's peppercorn-sized seeds has revealed they are extremely nutritious, having high quantities of proteins, oils, and starches [2].

The seeds are edible, having a nutty taste, and they can be added to salads, toasted, or even made into miniature popcorn.