This member of the carrot family is common in moist hollows along intermittent streams. Young leaves are delicious in salads or cooked, but as they age the taste becomes too strong. The cooked roots are said to taste like rutabagas. The young stems can be peeled and eaten raw but are best cooked. Great care should be taken when identifying this plant as it resembles poisonous water hemlock.
Glacier National Park
Source: U.S. Department of the Interior, National Park Service