Young leaves are added fresh to salads, while the older leaves are suitable for cooking in soups and as a potherb. With a somewhat sour and salty flavour, the leaves are quite nutritious. Seeds are edible, but fiddly to harvest. Remnants of burnt plants can be used as salt substitute.
It is antibacterial, antiscorbutic and febrifuge. Plant juice helps treat skin diseases and insect stings.