Squash blossom

Squash blossoms (called courgette flowers in Great Britain[1]) are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash.

Zucchini flowers

Availability

Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets.[2] Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination)[3] allows the plant to also produce some fruit (squash).[2][3]

Culinary uses

Squash blossoms may be stuffed,[2][4] battered and fried,[2][4] or made into soup.[2][5]

The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.[6]

The flowers are also frequently stuffed and cooked (Greek language: Kolokythoanthoi, Turkish language: Kabak çiçeği dolması). Such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire. The stuffing frequently includes a soft cheese, such as ricotta.[4][7][8]

In the Campania and Latium regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters.

Its use is extensive in Mexican cuisine, especially in Central Mexico, where it is used for soups and as a filling for quesadillas.

  • Kolokythoanthoi are often served with a dollop of yogurt on the side
  • Flowers prepared for cooking
  • Frittelle di fiori di zucca (pumpkin flower fritters) also in catalan flors de carbassera

See also

References
  1. "BBC Good Food - Glossary: C: Courgette flower". BBC. Retrieved 3 July 2018.
  2. Thompson, Mark (2015). "What to Do with Squash Blossoms". The Seasonal Chef.
  3. Pennington, Amy (2014). "July - Summer Squash". Fresh Pantry: Eat Seasonally, Cook Smart & Learn to Love Your Vegetables. Mountaineers Books. ISBN 9781594858185.
  4. Spiegel, Allison. "Squash Blossoms Prove Some Flowers Are Meant For Eating". The Huffington Post. Retrieved 13 October 2015.
  5. Bayless, Rick; Groen Bayless, Deann; Brownson, JeanMarie (1996). Rick Bayless's Mexican Kitchen. Simon and Schuster. p. 138. ISBN 9780684800066.
  6. Clark, Melissa (6 July 2012). "Zucchini's Flower Power". The New York Times. Retrieved 13 October 2015.
  7. Albin, Andrea (September 2009). "Squash Blossoms Stuffed with Ricotta". Epicurious. Condé Nast.
  8. Stone, Martha (2014). The Flower Recipe Book: Cooking with Flowers. p. 9.
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