Falcaria vulgaris Bernh.

Stem erect from a long taproot, to 1 m; lower lvs petiolate, the upper sessile at the top of the sheath, each of the 3 principal divisions either simple or again divided into 2–5 closely toothed, broadly linear segments 5–20 cm × 5–15 mm and often falcate; umbels 5–10 cm wide; bracts 5–20 mm; bractlets 2–10 mm; fr 2–5 × 1 mm; 2n=22. Native of Eurasia, established as a weed in much of our range. July–Sept. (F. sioides)

It is a Mediterranean plant.

The leaves are mixed with chickweed and other edible leaves and added to flat bread with various other stuffings. The leaves are also cooked and eaten. They are added to stews. The young stems are cooked and eaten in salads and used for pickles. They are also used as a spice for cheese.