Leaves – raw or cooked. They can be added to salads or used as a potherb. A fairly bland flavour but the leaves are low in fibre and make an acceptable addition to mixed salads, though their mucilaginous and slightly hairy texture make them less acceptable when eaten on their own. The young leaves make a palatable cooked vegetable, though we have found the texture to be somewhat slimy. The plant is an ingredient of the drink Vermouth. Lungwort has a high mucilage content and this makes it useful in the treatment of chest conditions, being of particular benefit in cases of chronic bronchitis. It combines well with other herbs such as coltsfoot (Tussilago farfara) in the treatment of chronic coughs including whooping cough and can also be taken to treat asthma. The leaves and flowering shoots are astringent, demulcent, diaphoretic, diuretic, emollient, mildly expectorant and resolvent. They are often used for their healing effect in pulmonary complaints and their mucilaginous nature makes them beneficial in treating sore throats. The leaves can also be used externally to stop bleeding. They are harvested in the spring and dried for later use. A distilled water made from the plant is an effective eyewash for tired eyes. A homeopathic remedy is made from the plant. It is used in the treatment of bronchitis, coughs and diarrhoea.