I'm not entirely sure on which exact species, but given the taxonomic surprises in the genus in recent years, that's not actually surprising.

Amaranths also variously known as saltwort (for their salt tolerance), tumbleweed or roly-poly. Salsola is derived from the Latin for 'salted'.

The most notorious Salsola was until recently the famous tumbleweed of the American West, Salsola tragus (AKA Kali tragus) but it was recently discovered that it's at least three species. And it's not native to the Americas - they're fearsomely invasive weeds accidently imported in flax seed from Russia in the 1870s. A large specimen of Salsola tragus may produce around 200,000 seeds, scattered across the landscape as the shrub dries out, snaps off, and rolls away with the breeze.

The plants in Australia that we thought were S. tragus are now thought to be native, and are being called Salsola australis at least until somebody can properly revise them.

Some species including tragus are edible when young, and some used as fodder, but may contain large amounts of oxalates.

finally got to eat our first salsola/agretti that's been growing very slowly for months - it's pretty tasty, naturally salty - this is five plants' worth (not enough space or sun to grow more or bigger) and we have about four more portions like this to look forward to - just sautéed for 8 minutes

here's a fun rabbithole we just went down - we've just planted some agretti, also known as salsola soda, and Barrilla in Spanish - and also known in English as Saltwort

and it turns out that the word "soda" as in fizzy drinks comes from how they were originally fizzed using sodium carbonate (nowadays it's done using carbon dioxide)

and the element sodium was isolated from caustic soda in 1807 by Sir Humphrey Davy, and he named it sodium to indicate its relationship with the above plant, which was historically grown and burnt to produce soda ash, the alkali used in making glass and soap

agretti is also supposed to be delicious, a bit like spinach when cooked, and like a snappy seaweed when raw - anyway how cool is this