Biennial, it has alternate leaves, finely divided, almost ferny. The stems are softly furry. The inflorescence is a rounded umbel of white flowers, with a red or purple single floret in the centre. Fruit is flattened and ribbed, with bristles on the ribs.

Very common or weedy throughout

Vegetable, jelly, flavouring

Roots may be cooked as you would carrots; seeds may be used to flavour soups and stews (carrotlike) and flowers may be stir-fried as a vegetable or made into jelly

Roots smell of carrot. Single purplish floret in centre usually confirms identity, separating it from all non-edible species in the family.