Low-growing perennial; leaves and flower stalks clustered close to the ground. Leaves dissected into fern-like segments; greyish and hairy. White to yellowish flowers in tight clusters that bloom in spring. Scattered and common at low to mid elevations; on warm open slopes, dry gravelly areas and grasslands. A lot of native cultures used the desert parsleys. The root has a strong peppery taste and was eaten raw, boiled, or dried for later use.