Dandelion greens are the leafy parts of the dandelion plant, known scientifically as Taraxacum officinale. These greens are often found in gardens and fields, and they are recognizable by their jagged, bright green leaves. Dandelion greens are edible and can be consumed raw in salads or cooked in various dishes. Rich in vitamins A, C, and K, dandelion greens also provide 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 health benefits and use them in traditional herbal remedies.