Leaves and stems are eaten raw or cooked and has a flavour similar to parsley.
Seedlings and young leaves are added to salads.
The root can be eaten raw or cooked.
The stem is blanched and used as a celery substitute, and the seeds can be used as a seasoning.
It is mentioned as a medicinal herb in relation to women’s complaints, and for colds, flu, fevers. As a tonic herb it strengthens the body.