It is a herbaceous biennial or short-lived perennial plant growing to 80 cm tall, with spiny stems and leaves.

The flowerheads are bright yellow to orange-yellow, 2–3 cm diameter Since at least the time of Theophrastus in ancient Greece, this plant has been known for medicinal and culinary uses.

It is also used in salads and soups, and it is served with scrambled eggs in Extremadura and Andalusia, Spain, where it is called tagarnina.

In the sixteenth century in Salamanca, the washed young plants used to be eaten with their root, either raw or in stews with meat.

In parts of southern Italy, the leaves are only gathered during Holy Week, after which they are used to bake a meat pie to be eaten on Easter.