The pedicel as well as the flowers and leaves are edible. Oxalis triangularis is used in e.g. mixed salads, mayonnaise, yoghurt, together with fruit and tomatoes. The leaves and pedicel also taste good in mashed potatoes and cabbage. Oxalis triangularis contains oxalic acid, just like rhubarb, so please use in moderation.
The flowers have a lovely limelike flavour: slightly sour, fruity, spicy and also a bit sweet.