The leaves have a salty, but somewhat bland spinach-like flavour and is eanen raw or cooked like spinach. It is is often cooked with sorrel.
The leaves are said to simulate the metabolsim adn can be taken as a spring tonic. The plant has antirheumatic, diuretic, emetic and purgative properties.
A blue dye is obtained from teh seed and the plant is a potential source of biomass.