Squash blossom
Squash blossoms 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.
Availability[edit]
Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets.[1] Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination)[2] allows the plant to also produce some fruit (squash).[1][2]
Culinary uses[edit]
Squash blossoms may be stuffed,[1][3] battered and fried,[1][3] or made into soup.[1][4]
The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.[5]
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.[3][6][7]
Gallery[edit]
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Kolokythoanthoi are often served with a dollop of yogurt on the side
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Flowers prepared for cooking
References[edit]
- ^ a b c d e The Seasonal Cbef - What to Do with Squash Blossoms
- ^ a b Pennington, Amy (2014). "July - Summer Squash". Fresh Pantry: Eat Seasonally, Cook Smart & Learn to Love Your Vegetables.
- ^ a b c Spiegel, Allison. "Squash Blossoms Prove Some Flowers Are Meant For Eating". The Huffington Post. Retrieved 13 October 2015.
- ^ Bayles, Rick (1996). Rick Bayless Mexican Kitchen. p. 138.
- ^ Clark, Melissa (6 July 2012). "Zucchini’s Flower Power". The New York Times. Retrieved 13 October 2015.
- ^ Epicurious - Squash Blossoms Stuffed with Ricotta
- ^ Stone, Martha (2014). The Flower Recipe Book: Cooking with Flowers. p. 9.
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