The dandelion in our Flowers cursor is a familiar flowering plant recognized by its yellow, ray-like petals and fluffy seed heads. It belongs to the Asteraceae family and is originally from Europe and Asia, but can now be found everywhere. The entire plant is edible, from the leaves and stems to the flowers and roots. People often include dandelion leaves in salads and teas, while the roots can be roasted and brewed as a coffee alternative. Dandelion has a slightly bitter taste and is a fantastic source of vitamins and minerals, such as vitamins C, K, iron, and calcium.
