Perennial, glabrous, often aquatic herb, Stems terete, erect or ascending from creeping base, hollow, 10–100 cm long, many-branched, sometimes tinged with red, Leaves alternate; petiole up to 12 cm long, often sheathed over most of its length, with membranous margins; blade oblong to ovate in outline, 5–30 cm long × 5–15 cm wide, pinnate to tripinnate; ultimate segments ovate to narrowly oblong, 0.5–7 × 0.3–3.5 cm, margins serrate or entire, dark green and dull above, lighter coloured with transparent veins below. Inflorescence a compound, many-flowered umbel, terminal or opposite leaves; peduncle longitudinally furrowed, up to 25 cm long; primary rays 5–15, 0.5–3 cm long; involucres none or 1; bracteoles at base of umbellule (involucel) 2–8, linear, green; secondary rays (pedicels) 10–25, 2–5 mm long. Flowers small, white. Calyx teeth 5, distinct, acute, dark green, nearly 0.5 mm. Corolla 5, obovate, up to 2 × 1 mm, glabrous. Stamens 5, patent, filaments white, anthers small, yellowish-brown. Ovary glabrous; style long, persistent. Fruit a schizocarp, glabrous; mericarps 2–3 × 0.5–1 mm, with swollen ribs, lateral ribs more prominent than median ribs.

Grows in marshy areas under full sun. Commonly grown in backyard gardens. Propagated by stem cutting and planting in muddy soil with abundant moisture.
Young shoots are eaten fresh as a side dish. Contains 91.6 g water, 1.1 g protein, 0.4 g fat, 4.4 g carbohydrates, 1.0 g fibre, 1.5 g ash, 0.51 mg vitamin A, 0.31 mg vitamin B2, 60.5 mg vitamin C, 138 mg calcium, 43 mg phosphorus, and 2.3 mg iron per 100-g serving.