Leaf stems - cooked. Crisp and tart, they are excellent when used in pies like rhubarb. They are often cooked with sugar, or can be baked and the central portion eaten. The stems, harvested before the flowers open, have been boiled to make a drink. Seed - raw or cooked. It can be ground into a powder, cooked with water to the consistency of a thick gravy and eaten as a mush. The powder can also be mixed with water, shaped into cakes and baked.Root. Eaten raw by children in early spring.
The roots are astringent. An infusion has been used in the treatment of diarrhoea. An infusion has been used as a gargle to treat coughs and sore mouths and throats. The root has been chewed in the treatment of coughs and colds. The dried, powdered roots have been used as a dusting powder and dressing on burns and sores.A tea made from this plant is used to treat colds.
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