The young leaves can be eaten raw or cooked. Raw they can be added to salads soon after picking (before they wilt) and should be eaten only in smaller amounts. Cooked, the leaves can be eaten like a spinach. The young flowering shoots can be cooked as a vegetable and is a pleasing substitute for asparagus. Flower buds are cooked and considered a gourmet food.
Use only as a medicine if there is no kidney problems. A poultice of the leaves can be used to help with abscesses, boils and sores. A gold/green dye is obtained from the whole plant.