[5][7] Its stalked leaves are generally composed of three equal leaflets 15–45 millimetres (0.6–1.8 in) long, oval to elliptic in shape and pointed at the tip.

[5][7] The plant produces abundant inflorescences at the ends of the stem branches much of the year.

The seeds and flowers were eaten by the Diegueño (former Spanish name for Kumeyaay) and Kawaiisu tribes.

[15] After cooking, they ate the flowers alone or with other ingredients, commonly eaten alongside tortillas or acorn mush.

[16] Cooking is recommended to remove the bitter characteristics of the plant which derive from glucocapparin.