Early Spring Weed Identification: 6 Weeds That Appear First

Before your lawn even thinks about greening up, the weeds are already at work. Early spring weeds are some of the most aggressive — they've evolved to exploit the gap between winter dormancy and the start of the growing season. Knowing which ones are popping up (and which are actually worth keeping) can save you hours of frustration and help you make smarter decisions for your yard.

Here are the six most common weeds you'll encounter as soon as the snow melts and temperatures start climbing.

1. Dandelion (Taraxacum officinale)

When it appears: Late February through April, depending on your zone. Dandelions are perennials, so established plants restart growth as soon as the soil thaws.

The dandelion needs no introduction — it's the most recognized weed on the planet. In early spring, you'll first notice the flat rosette of deeply toothed, lance-shaped leaves hugging the ground. Within weeks, hollow flower stalks push up bright yellow composite flowers that eventually become the iconic white seed puffs.

Key ID features:

• Deeply lobed leaves pointing back toward the base ("lion's teeth")
• Milky white sap when stems or leaves are broken
• Single flower per hollow stem
• Thick, fleshy taproot that can reach 10+ inches deep

Edible? Absolutely. Dandelion is one of the most nutritious spring greens available. Young leaves are best — they become more bitter as the plant matures and flowers. The flowers are edible too (dandelion fritters, anyone?), and the roots can be roasted as a caffeine-free coffee substitute. Rich in vitamins A, C, and K, plus iron and calcium.

2. Hairy Bittercress (Cardamine hirsuta)

When it appears: One of the very first — often visible in February. A winter annual that germinates in fall, overwinters as a small rosette, then bolts and seeds in early spring.

Hairy bittercress is sneaky. It stays tiny and inconspicuous through winter, then rapidly sends up thin stems with small white four-petaled flowers. By the time you notice it, it's often already forming seed pods. Those pods (siliques) are spring-loaded — touch a mature one and it'll shoot seeds several feet in every direction.

Key ID features:

• Small rosette of compound leaves with rounded leaflets
• Thin, upright flower stems 3-8 inches tall
• Tiny white flowers with 4 petals
• Narrow, upright seed pods that explode when ripe

Edible? Yes — it's in the mustard family (Brassicaceae) and has a mild, peppery flavor similar to watercress. Excellent in salads or as a garnish. Pull it before it seeds and you get a free salad and weed control in one step.

3. Wild Violet (Viola sororia)

When it appears: March through April. Perennial — returns from established root systems and also self-seeds prolifically.

Wild violets are the weed that divides gardeners. Some love them for their charming purple (sometimes white or bicolored) flowers and heart-shaped leaves. Others despise them because they're nearly impossible to eliminate once established. Their waxy leaves repel most herbicides, and their thick rhizomes and self-seeding habit mean they spread relentlessly.

Key ID features:

• Heart-shaped leaves with scalloped edges
• Leaves and flowers grow directly from the base (no central stem)
• Five-petaled flowers, typically purple with white throats
• Thick, fleshy root system with rhizomes

Edible? Both the flowers and young leaves are edible. Violet flowers are used to decorate cakes and salads, and can be candied or made into violet syrup and jelly. The leaves are high in vitamins A and C.

4. Henbit (Lamium amplexicaule)

When it appears: February through April. A winter annual that can germinate in fall or very early spring, blooming before most other plants are active.

Henbit is one of the earliest bloomers, often coloring lawns and fields with patches of pink-purple tubular flowers before spring has officially started. It's a member of the mint family, which you can confirm by its square stems. Henbit often grows in dense colonies, creating a purple haze across bare or thin lawn areas.

Key ID features:

• Square stems (roll between fingers to feel the edges)
• Rounded, scalloped leaves that clasp directly around the stem (no leaf stalk on upper leaves)
• Pink-purple tubular flowers emerging from the upper leaf clusters
• Often confused with purple dead-nettle, which has triangular, stalked leaves with purple-tinged tops

Edible? Yes, henbit is edible raw or cooked. The flavor is mild and slightly herbal. It's not commonly cultivated, but it's perfectly safe and has been eaten as a spring green for centuries. The flowers have a faint sweetness from their nectar.

5. Chickweed (Stellaria media)

When it appears: Late winter through spring. A cool-season annual that thrives when temperatures are between 40-65°F (4-18°C). It often dies back in summer heat.

Chickweed forms dense, low-growing mats of small, opposite oval leaves on weak, trailing stems. The tiny white flowers are one of its most distinctive features — each of the five petals is so deeply cleft that the flower appears to have ten petals. Chickweed prefers moist, shady areas and is often found in garden beds, along pathways, and in thin lawn areas.

Key ID features:

• Small, smooth, oval leaves in opposite pairs
• A single line of fine hairs running along the stem (alternating sides between leaf nodes)
• Tiny white flowers with 5 deeply notched petals (looks like 10)
• Weak, mat-forming growth habit

Edible? Chickweed is one of the mildest and most pleasant-tasting wild greens. It's tender, slightly sweet, and excellent in salads, sandwiches, or as a cooked green (similar to spinach). It's rich in vitamins C and A and has a long history of use in herbal medicine.

6. White Clover (Trifolium repens)

When it appears: March through April for new growth. As a perennial, established clover patches green up quickly and start spreading by stolons in early spring.

White clover is one of those "weeds" that's increasingly being embraced rather than fought. It spreads by creeping stolons (above-ground runners), forming a low, dense mat of the iconic three-part leaves, each leaflet marked with a lighter green or white V-shaped chevron. Round white flower heads appear from late spring through fall and are magnets for bees and other pollinators.

Key ID features:

• Three rounded leaflets, usually with a pale V-shaped marking
• Low-growing, spreading by above-ground runners
• Round white (sometimes pinkish) flower heads
• Stays green even during drought (unlike most lawn grasses)

Edible? Clover flowers are edible raw, dried for tea, or used in baking. The young leaves can be eaten in salads. Beyond edibility, clover is a nitrogen fixer — it pulls nitrogen from the air and deposits it in the soil through its root nodules, essentially fertilizing your lawn for free. Many homeowners are now deliberately planting "clover lawns" as a low-maintenance, pollinator-friendly alternative.

Edible vs. Invasive: Quick Reference

Safe to eat (with positive ID):

• Dandelion — greens, flowers, roots
• Hairy bittercress — peppery greens
• Wild violet — flowers and young leaves
• Henbit — mild spring green
• Chickweed — tender salad green
• White clover — flowers for tea, young leaves

Invasiveness concerns:

• Wild violet — very aggressive spreader, extremely hard to remove once established
• Hairy bittercress — explosive seed dispersal means one plant becomes hundreds fast
• Chickweed — fast-growing mats can smother garden seedlings

The others (dandelion, henbit, clover) are generally manageable and offer enough benefits that many gardeners choose to coexist with them.

Frequently Asked Questions

What weeds come up first in spring?

Hairy bittercress, henbit, chickweed, and dandelions are typically the first to appear. These cool-season weeds germinate when soil temperatures are still in the 40s°F. The fastest method to identify them is to snap a photo with our free AI plant identifier.

Are any spring weeds edible?

Yes — all six weeds in this guide are edible! Dandelion greens, chickweed, and hairy bittercress are among the most popular wild spring greens. Always make a positive identification before eating any wild plant.

How do I tell henbit from purple dead-nettle?

Both have square stems and pink-purple flowers. Henbit has rounded, scalloped leaves that clasp directly around the stem. Purple dead-nettle has triangular leaves on short stalks, with the upper leaves tinged purple or red.

Related reading: Common Weeds Identification · Spring Flower Identification Guide · Flowering Plant Identification