Erect annual, more or less glaucous herb, up to 1.5 m tall; all parts strongly aromatic when crushed. Stem highly branched, sulcate. Leaves alternate, decompound, sheathed; sheath forming an open cone, sulcate. Petiole subterete, usually much smaller than stem, pinnately divided into 2–6 pairs or whorls of primary pinnae and an apical pinna. Inflorescence a compound umbel, 4–16 cm in diameter; bracts and bracteoles usually absent, unequal in length. Flowers bisexual, actinomorphic, some central individuals often remaining rudimentary, protandrous; styles and stigmas usually becoming fully developed after corolla and stamens are shed. Calyx minute, sometimes with 5 small teeth atop ovary. Petals 5, distinct, yellow. Stamens 5. Ovary inferior. Fruit a lens-shaped schizocarp, light or dark brown with whitish to pale brown margin, splitting at maturity into 2 single-seeded mericarps attached at their top to a thin, erect carpophore; mericarp flat.

Grown as a cool season crop in Thailand; occasionally grown in gardens. Does not tolerate wet conditions or frost; thrives in full sun at monthly average temperatures of 16–18°C. Prefers sandy loam soil (pH 5.6–6.5).
Leaves are eaten fresh; an ingredient of kaeng oom moo curry, a local dish in north-eastern Thailand.