Dandelion greens are the leafy parts of the dandelion plant, scientifically known as Taraxacum officinale. These greens are often found in gardens and fields, characterized by their jagged leaves and bright yellow flowers. They are edible and can be consumed raw in salads or cooked in various dishes. Rich in vitamins A, C, and K, dandelion greens are also a good source of minerals like calcium and iron. They have a slightly bitter flavor, which can be balanced with dressings or paired with sweeter ingredients. Many people appreciate them for their potential health benefits, including aiding digestion and supporting liver health.