"The oxalic acid content will be reduced if the plant is cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238]"

"Plants can contain quite high levels of oxalic acid, which is what gives the leaves of many members of this genus an acid-lemon flavour. Perfectly alright in small quantities, the leaves should not be eaten in large amounts since the oxalic acid can lock-up other nutrients in the food, especially calcium, thus causing mineral deficiencies"

"A decoction of the leaves is used in the treatment of several skin diseases[4]"

"Leaves - cooked[177]. Eaten as greens[257]. Very bitter, especially as the leaves grow older[K]"

"Seed - raw or cooked. It can be ground into a powder and added to flours when making bread, biscuits etc[102]. The seed is small and fiddly to harvest."

"The root is antiscorbutic and astringent[4]. An infusion is taken internally in the treatment of scurvy and as a general blood cleanser. This infusion is also useful in the treatment of bleeding[4]. Externally it is made into an ointment and applied to cutaneous eruptions[4, 257]. The root is harvested in early spring and dried for later use[4]"