Erect perennial herb, 1–2 m tall. Stems tufted, grooved, more or less tomentose. Leaves simple, alternate, pubescent or glabrous on the upper surface, tomentose on the lower surface, 10–12 cm long; lateral segments pinnatifid, lobes 3–5 cm long. Inflorescence paniculate, loose; head ovoid, 4 mm long × 3 mm wide. Flowers inconspicuous, white. Achene oblong, less than 1 mm long, brown.

Occasionally grown in backyard gardens in moist soil under shade. Propagated through stem cutting.
Leaves of this exotic vegetable are added to pork blood soups such as tom leuat moo ching chu chai and eaten with plain rice. Leaves may also be fried until crispy and sprinkled on the local dish “sautéed chicken with five nuts”.