Squash Blossoms (see below for recipes)

The squash blossom was one of the first edible flowers to become relatively common in the United States, thanks to the popularity of Mexican and Italian cooking in which they are often used.

In Mexico, the blossoms are known as flor de calabaza, which technically refers to pumpkin - although the flowers may be harvested from any variety of small squash, zucchini being the most prevalent. While pumpkin blossoms are commonly used because of their larger size, the flowers from other hard winter squash can be too bitter for eating.

Mexican culinary authority Diana Kennedy notes that in Mexico, the flor de calabaza are normally used in casseroles, an elegant soup called sopa de flor de calabaza, which actually translates as pumpkin blossom soup, and as a filling for quesadillas. She likes to saute a little garlic and white onion, then layer the tortilla with julienned blossoms and charred, peeled, julienned poblano chilis garnished with fresh, chopped epazote (an herb found at farmers' markets and specialty food stores). Chicago chef and restaurateur Rick Bayless adds a mild, white, melting cheese such as Monterey Jack or quesillo to his quesadillas.

In Italy, the fragile orange-yellow zucchini blossoms, fiori di zucca, are usually stuffed with a mild cheese such as fresh mozzarella, chvre or ricotta, dipped in batter and deep-fried. Prepared in this manner, they make a delicious appetizer or accompaniment to an al fresco meal of poultry or salad.

Squash blossoms also can be grilled, poached, steamed or eaten raw in salads. Or just brush them with a little olive oil, pop them in the toaster oven, and spread a little goat cheese on them when they're wilted and hot. They are extremely perishable and will only last about a day.

Harvesting

Harvest only the male blossoms unless the goal is to reduce production; female flowers produce the fruit. Male blossoms are easily distinguished from the female blossoms. The stem of the male blossom is thin and trim. The stem of the female blossom is very thick. At the base of the female flower below the petals is a small bulge, which is the developing squash. The female blossom can be harvested with a tiny squash growing at the end and used in recipes along with full blossoms.

Always leave a few male blossoms on the vine for pollination purposes. There are always many more male flowers than female. There is no flavor difference between the genders, but the female flowers attached to baby squash do make for a nice plate presentation. However you choose to prepare them, these sunny, golden blossoms are a fleeting seasonal treat worth trying.

To harvest. use pruning shears or a sharp knife to cut squash blossoms at midday when the petals are open, leaving one inch of stem. To prepare the blossoms, check inside for any insects. Cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. Gently rinse in a pan of cool water. If you can't use the blossoms right away, store them on a moist paper towel in an airtight container for up to one day. If you’ve never eaten squash blossoms, you are in for a treat.

Squash Varieties

One type of squash grown for its flowers is Cucurbita pepo 'Butter Blossom,' which is an open pollinated, dark green zucchini-type summer squash with a high percentage of large early male flowers. 45 day maturity. Similar: Corsair.

Five Ways to Eat Squash Blossoms

Fried:

From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.

*Fried Stuffed Squash Blossoms - squash blossoms stuffed with a mild herbed goat & cream cheese mixture and deep-fried in a light beer batter until brown (you could substitute other cheeses such as ricotta or fresh Mexican cheeses)

Baked:

If deep frying is not your thing, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.

Recipe inspiration: Waldy Malouf's Baked Squash Blossoms w/ Ricotta & Honey, a delicate dessert made made from squash blossoms stuffed with honeyed ricotta and rolled in chocolate cake crumbs (from New York magazine)

Pasta:

You can gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce.

Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette

*Zucchini Carbonara - Pasta Carbonara made with zucchini and garnished with squash blossoms

Quesadilla:

Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There's something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese and poblano peppers.

Recipe inspiration: Squash Blossom Quesadillas, from Diana Kennedy and another from Aaron Sanchez

Soup:

Squash Blossom & Gruyere Soup w/ Stuffed Blossom Garnish - a squash blossom soup made with cream and gruyere cheese, from rom The Traveler's Lunchbox

Golden Squash Blossom Crema (Crema de Flores de Calabaza) - a fresh, summery soup with squash blossoms, zucchini, and corn, from Rick Bayless