“This is the era of the formerly unwanted plant,” Ligaya Mishan writes. The common weed holds no nutritional or aesthetic value in traditional settings, but adventurous chefs and florists are finding a place for weeds alongside traditionally more grand flowers and ingredients. The switch is being attributed to a broader cultural moment—that our perception of beauty is changing. Weeds are an intrusive species that finds its way into places it isn’t welcome. And their presence—in nature, in bouquets, in dishes—is synonymous with perseverance, diligence, and the adage of the underdog. Danish-born chef Esben Holmboe Bang says, “A wild dandelion is as coveted as a white truffle.” Read more about the common weed’s welcoming party on the New York Times.