Young leaves - cooked as a pot-herb[2, 46, 61, 105, 161]. They are usually cooked in several changes of water to remove the bitter-tasting tannin[183]. Leaf stems - cooked[95, 105, 161]. Crisp and tart, they are excellent when used in pies like rhubarb[2, 183]. They are often cooked with sugar, or can be baked and the central portion eaten[257]. The stems, harvested before the flowers open, have been boiled to make a drink[257]. Seed - raw or cooked[257]. It can be ground into a powder, cooked with water to the consistency of a thick gravy and eaten as a mush[183, 257]. The powder can also be mixed with water, shaped into cakes and baked[257]. Root[105, 161]. Eaten raw by children in early spring[257].

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An infusion of the stems and leaves has been used as a wash for sores, ant bites and infected cuts[257]. The roots are astringent[257]. An infusion has been used in the treatment of diarrhoea[257]. An infusion has been used as a gargle to treat coughs and sore mouths and throats[257]. The root has been chewed in the treatment of coughs and colds[257]. The dried, powdered roots have been used as a dusting powder and dressing on burns and sores[257]. A tea made from this plant is used to treat colds[213, 257].

The roots are rich in tannin, the dried root containing about 35 - 60%[46, 61, 171]. Wild roots contain more tannin than cultivated roots whilst old roots contain more than young roots[223]. Yellow, dark green to brown and dark grey dyes can be obtained from the roots of this plant[46, 61, 168]. They do not need a mordant[168].

Special Uses