Lathyrus tuberosus is a perennial plant with edible tubers 3 to 5 cm (1.2 to 2.0 in) long attached to its stolons.

The leaf blades are pinnate with a single pair of broad lanceolate leaflets with blunt tips, entire margins and a terminal tendril.

After germination L. tuberosus grows very quickly and seed pods and small tubers are formed in the first year.

[4] Vegetative propagation of L. tuberosus is very successful and sexual reproduction might only take place for genetic diversification or to colonize different habitats.

[8] Its typical habitat is rough grassy places, broad-leaved woodland, forest margins, hedgerows and banks.

[3] L tuberosus prefers alkaline, calcareous, loamy soils, that are rich in fine contents.

It depends on near-surface soil moisture in warmer, dryer regions, due to its root morphology.

[5] Today in allotments of middle Europe, Lathyrus tuberosus is occasionally grown for its odour, its appearance and its edible tubers.

The production of fermented beverages or bread were occasional other uses of the tuber, whereas oil was pressed from the seeds.

[10] Recent studies from Turkey show that above-ground tissue of L. tuberosus is still consumed as a wild plant by parts of the rural population.

[11] Lathyrus tuberosus succeeds on soils where other crops fail to grow, due to being adapted to a broad range of conditions.

[5] Although palatable and nutritious, the crop L. tuberosus is hampered by low yields, since it needs to be cultivated two to three years to form tubers of a reasonable size.

This test revealed the high breeding potential of the plant, leading to a six-fold increase in tuber yield .

[11] That amount of ascorbic acid is approximately twice as high as the reference daily intake and three times higher than the vitamin C content of lemons.