Anthriscus sylvestris (L.) Hoffm.

Erect, strong-growing perennial, 0.6–1.5(–l.8) m., with a ± incrassate, subtuberous rootstock propagating by offsets.. Stem fistular, striate to sulcate, glabrous throughout or ± pubescent below, shrinking below the nodes when dry, much-branched with branches alternate or several arising from the same point.. Leaves 2–3 to sub-4-pinnate, delicate and fern-like; lower leaves deltoid in outline, the lamina ± 6–30 × 5–25 cm., with toothed, lanceolate to ovate, acute to rather blunt segments 1–4 mm. wide, furnished with white substrigose hairs on the venation (especially beneath) to subglabrous; lamina with a long, acuminate, pinnatipartite apex and pointed apical segment or blunter with the apical segment trifid; sheaths ± 2–4.5 cm., oblong, striate, glabrous to ciliate or tomentose, broadly membranous-margined, auriculate above; petiole long, ± 7–16 cm., glabrous or it and the rhachis white-pilose especially between the pinnae and pinnules; upper leaves becoming smaller, more shortly petiolate and finally sessile, less divided.. Umbels on ± 1.5–6 cm. peduncles; rays (3–)4–12, glabrous, ± 0.5–3.5 cm.; involucre absent or very rarely a single small oblong bract present; partial umbels 5–12-flowered; pedicels 3–8 mm. with a ring of bristles at the top; 2–9 flowers bearing fruit; involucel of mostly 5–6 oblong-obovate to oblong-lanceolate, acuminate, finally deflexed, finely ciliate, pale-margined bracteoles 3–10 mm. long.. Calyx absent.. Outer petals somewhat radiant, 2–3 mm., notched above, inner ± half the length.. Fruit narrowly oblong-elliptic or oblong-ovate, ± 6–9 × 2 mm., with an indistinct grooved beak slightly 3-angled dorsally, glabrous and shining or covered with antrorse, tuberculate-based bristles; stylopodia shortly conical, exceeded by the rather slender ± 1 mm. styles.

A very common plant of roadsides, hedges etc. Floodplain meadows, willow woods, fruit gardens, parks, ravines, gorges, thinned-out forests, groves.

CAUTION: It is reported to cause abortions. The young leaves are eaten as a pot herb. It is also dried and stored for later use. Small quantities are used for seasoning. The stalks are also peeled and used. They are also pickled. The shoots are used as a spice in cheese. The roots are eaten.

It is grown from fresh seeds.