Also known as Fern leaf dropwort, This plant prefers full sun to partial shade. It is more tolerant of dry conditions than most other members of its genus. It is a perennial of chalk and limestone downs and on heaths on other basic rocks. The tuberous roots and young leaves can be cooked as a vegetable or eaten raw as a salad. The taste is bitter sweet. Mature leaves smell of oil of wintergreen or now known as evergreen when crushed.