Arising from a rosette of dandelion like leaves, the branched stems of Chondrilla juncea, initially few, eventually form a tangled mass. The flower heads occur at intervals along the stem, singly or in small groups at different stages. The yellow florets open up and develop into seeds which float away on their tiny parachutes leaving a clump of dry bracts. On a hot day, the whole cycle takes place within a few hours, as the plants are able to produce seeds without being cross fertilised, a process known as apomixis.

The plants are able to survive in hot dry conditions, and at the end of their life cycle the dried remains  are pulled up by winds and can become a form of tumbleweed.

The young leaves are eaten and have formed a part of the Mediterranean diet since prehistoric times.