The leaves and root can be eaten, either raw or cooked. The leaves contain oxalic acid, which is what gives them their lemony flavour. Perfectly all right in small quantities, the leaves should not be eaten in large amounts since oxalic acid can bind up the body's supply of calcium leading to nutritional deficiency. People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet. No Perennial to 50cm tall.
Plants are only slightly frost hardy.
Grows best in a light rich soil in a sunny position. This plant makes an excellent potato substitute, the top growth being slightly hardier than potatoes and the plants virtually disease-proof. The freshly harvested tuber has a distinctive acid-lemon flavour and makes a fine vegetable either raw or cooked. When stored in the sun for a few weeks, the tubers become very sweet and are then excellent either raw or cooked. The leaves can also be eaten, but there are plenty of better tasting leaves around.