Dandelion (Taraxacum officinale) is a familiar flowering plant recognized for its bright yellow, composite flower heads and deeply lobed green leaves that grow in a ground-hugging rosette. After blooming, each flower transforms into a round, white seed head—commonly known as a “puffball”—which disperses seeds by wind. Also called Lion’s Tooth, Blowball, or Irish Daisy, dandelions are native to Eurasia but have become naturalized across the globe. They are common in meadows, lawns, roadsides, and disturbed soils, thriving in a wide range of environments.

As both a meadow wildflower and a flowering weed, the dandelion is valued for its early-season blooms that support bees and other pollinators. It has deep taproots that break up compacted soil and extract nutrients, contributing to soil health. Long used in herbal medicine and traditional foods, every part of the plant is edible or medicinal. Despite being viewed as a weed, the dandelion is ecologically and culturally significant.