For a plant with so many advantages, the dandelion gets little respect. Its bright yellow flowers, among the first in spring, are models of classic flower structure, and can be made into wine. The young leaves are the first salad green in my spring yard and cook up nicely with a little bacon and maple syrup, just like other sturdy greens.

The flowers can be left to ripen into puffballs for children – or me – to blow on, making wishes that scatter in the wind. True, this only helps the dandelion barge into places that belong to other plants, but its name, “dent de lion” – lion’s tooth – suits a bold, adventuresome nature.

But it’s this adventuresome nature that has consigned the dandelion to the category of Weeds. When I was growing up, having dandelions in your lawn was considered antisocial. The cure, spraying with chemicals, is not in such good repute today. Will dandelions escape their weedly reputation?

It takes more time and attention than we often have, to see a thing outside its assigned category, to stop and consider every leaf and petal in front of you instead of hacking everything with one hoe. I used to pull my dandelions. This year I’m letting them be.