The halophytes are a specialized group of plants among which there are some representatives that have been cultivated for millenia. Domesticated or wild lineages are also consumed as food, being chard and dates fruits a good example of it. Other species highly appreciated and consumed locally are collected from wild, like Crithmum, and form part of the traditional cuisine of various areas of the planet. Within this group, some are the object of global cultivation and are distributed by haute cuisine networks such as Salicornia, Mertensia, or Tetragonia. Finally, there are other wild halophytes that were only consumed in situations of extreme need such as famines. Generally, they have not been appreciated by the populations that collect them, such as Halosarcia, Suaeda, or Arthrocnemum. The case of Tetragonia, a species native to Australia, is very significant. The perception of the aborigines, who did not eat it, was different from that of the European settlers who did consume them and even sent their seeds to Europe for domestication and cultivation as new vegetable. Currently, the new gastronomy, sometimes based on tradition and others on experimentation itself, has incorporated into the kitchen many news halophytes and with them has developed numerous unpublished and novel recipes.