It has a smooth, dark purple, hollow stem 1 to 2 inches round. The leaves are dark green, divided into three parts, each of which is again divided into three serrated leaflets, sometimes lobed. The lower leaves are larger sometimes 2 feet wide. All leaves have flattened, inward curved, stalks with clasping bases or sheathing to form an elongated bowl which holds water. Flowers are small and numerous, yellowish or greenish-white and grouped into large, compound umbels.
Harvest stems when young and preserve with sugar for a sweet edible treat.
Gather seeds when ripe and root in autumn. Root must be carefully dried and preserved for later herb use. It has a sweet taste similar to celery. Root, leafstalks and stems are often candied. The main constituents are volatile oils, valeric acid, angelic acid, angelicin, safrole, scopoletin, and linoleic acid, making it useful in the treatment of fevers, colds, coughs, flatulent colic and other stomach disorders.