The plant is native to Europe,[5] but has also been introduced to the Americas,[6][7][8] Japan,[9] Australia,[10] and New Zealand, where it can be an invasive weed.

[11] The leaves, which may grow up to eight inches (20 cm) long, are lobed and covered in coarse hairs, forming a low-lying rosette around a central taproot.

Forked stems carry bright yellow flower heads, and when mature these form seeds attached to windborne "parachutes".

The leaves are bland in taste but can be eaten raw in salads, steamed, or used in stir-fries.

In Crete, Greece, the leaves of a variety called παχιές (pachiés) or αγριοράδικα (agriorádika) are eaten boiled or steamed.