"Leaves and young shoots - raw, cooked or used as a garnish. The leaves contain oxalic acid and so some caution is advised. Leaves should only be used in moderation, and make sure to cook it. Seed - raw or ground into a meal. The seed can also be cooked. The seed is very small and fiddly to harvest, especially since it ripens intermittently over a period of several weeks. However, it is rich in oil and is often collected in large quantities by native North Americans" (http://www.naturalmedicinalherbs.net).
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