Taraxacum erythrospermum, commonly known as the red-seeded dandelion, is a perennial herb that is often mistaken for the common dandelion, Taraxacum officinale. It is distinguished by its reddish-brown seed bases and consistently triangular leaf lobes. Native to Eurasia, it has been introduced to North America where it thrives in a variety of habitats including meadows, lawns, and disturbed sites. This species typically forms a rosette of leaves close to the ground and produces yellow flowers on hollow stalks that bloom from early spring to late fall, depending on the climate.

The red-seeded dandelion is valued for its hardiness and adaptability, often used in wildflower meadows and naturalistic plantings. It is also recognized for its edible leaves and roots, which can be used in salads or as a coffee substitute, respectively. In cultivation, it prefers full sun to partial shade and can tolerate a wide range of soil types, though it thrives in moist, well-drained soils. While it is low-maintenance, it can become problematic due to its prolific seed production and potential to become invasive. Gardeners should be cautious about introducing it to areas where it may spread uncontrollably.CC BY-SA 4.0