One reason Sam Thayer receives so much praise from the foraging community is that he has taken the time to thoroughly and thoughtfully dispel numerous myths with his work. One such myth is that Wild Carrot (Daucus carota) cannot be reliably told apart from the closely related, poisonous plants and, therefore, should be avoided as a human food, lest one risk sudden death. This simply isn't true. Wild Carrot can be recognized with certainty and told apart from its seriously poisonous relatives, though beginners will need help in learning how to do so. In Nature's Garden, Sam profiles the unique features of Wild Carrot and provides a detailed chart contrasting it with Poison Hemlock (Conium maculatum).
If you are new to plant identification, neither Sam nor I recommend munching on random members of the Carrot family (Apiaceae). However, once you've done your home/field work and can recognize Wild Carrot with 100% certainty, you might enjoy adding this plant to your wild food repertoire.
Wild Carrots are identical (aside from a typically smaller, white taproot) to cultivated Carrots – indeed they are the same species. And though the taproots get most of the attention, the vegetable I enjoy most is the succulent peeled shoot of a second year plant. Shoots are obtained without digging and can be quickly peeled by hand (see below), leaving clean green vegetables ready for raw or cooked consumption.