With a delicious lemon-like flavour, the leaves can be eaten fresh and raw in salads, or cooked in soups.
The leaves should be used sparingly in the diet. Flowers are also edible cooked or used as a garnish, and the root can be cooked.
Juice of leaves can be used as a curdling agent for milk.
High in vitamins, the leaves are useful to treat scurvy, and makes a cooling drink for fevers.
Leaf juice, mixed with fumitory, has been historically used for a cure for ringworm and itchy skin.
Roots and leaves provide dye.
Infusion is used for bamboo and wicker polish and for silver. Juice is used as a stain remover.