Edible Uses: "Root - raw or cooked. Rich in starch, it has been ground into a powder and used with cereal flours in making bread. The roots can be boiled with water and made into a syrup The roots are usually peeled before being eaten. Pollen. Rich in protein, it can be added to flour when making bread, cakes etc. Seed. Small and fiddly to utilize. White stem bases and tender young shoots - raw or cooked. Harvested in the spring they are crisp and sweet. New shoots form in the autumn and make a welcome snack. The inner portions of the stems can be eaten raw."

Medicinal Uses: "The stem pith is haemostatic. A poultice of the pith is placed under a dressing in order to stop the wound bleeding. The roots have been chewed as a preventative to thirst."

Other Uses: "A fibre obtained from the stems is used for making paper. The fresh stems can be harvested in summer, or dried stems can be used at any time of the year. The stems are split and cut into usable pieces, soaked for 24 hours in clear water and then cooked for 1½ hours with lye. The fibres are then beaten in a blender and can be used to make a beige/brown paper. The stems and leaves are used for weaving or sewing together into hats, mats, mattresses etc. The stems are very durable and take a year or more to decay in the wild. The stems have been used in basket making. The outer surface of the stems has been split and twisted into weft cords and warp."

Herbal Uses: Unknown