Dandelion Plant

Every single part of the dandelion plant is entirely edible, including the roots, leaves, and flowers. Far from being just a pesky garden weed, dandelions are highly nutritious and packed with vitamins A, C, and K, as well as calcium, iron, and potassium. Dandelions (Taraxacum officinale) are resilient, perennial herbaceous plants belonging to the daisy family (⁠Asteraceae). Though often dismissed as stubborn garden weeds, they are deeply nutritious, ecologically vital, and have been used in global folk medicine for thousands of years. The name comes from the French "dent de lion", meaning "lion's tooth," which refers to the jagged, serrated shape of the leaves.