Perennial native herb found growing in moist soils in rich woods, thickets and pastures Eastern N. America - Southern Maine to Florida, west to Texas and Minnesota. Prefers rich well drained soil and partial shade. Growing to about 18 inches high, the stem separates into two large, dark green, long stemmed, palmate, lobed, leaves. Looking almost like umbrellas to protect the large white flower on a short peduncle, growing right in-between the leaves, flowers bloom in April to may.
Spring flowers turn into crab apple size edible fruits, gather in late summer when fully ripe.
The roots are dark brown, fibrous and jointed, gather roots after foliage dies back, dry for later herb use. The fully ripe fruit is eaten raw, cooked or made into jams, jellies, marmalades, pies. It is very aromatic, and has a sweet peculiar but agreeable flavor. The seeds and rind are not edible, said to be poisonous. The root is used as a medicinal herb, it is antibilious, cathartic, cytostatic, hydrogogue and purgative, it should only be used by professional Herbalists.