The whole plant is edible and delicious. Roots (technically corms) resemble small potatoes and can be collected in large quantities below melting spring snow drifts in the mountain zones. They are tasty fresh out of the ground or boiled like potatoes.
The leaves, stems and flowers are tender, succulent and flavorful, a bit like spinach. They can be used as a salad green or put in soups and stews as a potherb.
These pretty little plants are a wonderful treat for springtime hikers in the mountains and care should be taken to not overharvest these delectable morsels. It is only good etiquette to leave at least half of any group of these for future crops.
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