Harvesting and Eating Squash Blossoms at Home

Many people out there work hard to grow beautiful flowers and/or bountiful crops, but clever gardeners know that squash plants provide both with very little effort. Summer squash, which most of us know as yellow squash and zucchini, are sprawling plants that are incredibly easy to grow.

The beauty of cultivating these plants is that they are very cooperative garden components. Experienced gardeners are well aware that just a couple of squash plants can quickly provide more fruits than most families can handle. Plant a few and you’ll be looking for people willing to take them off your hands.

The other nice thing about squash plants is that they produce enormous yellow flowers so stunning that, even if they weren’t food producers, squashes would be worthy of growing for the blooms alone. But, the bloom, too, is a tasty treat, and with just a little knowledge, growers can pick blossoms to eat and still get tons of squash from the same plant.

Harvesting Squash Blossoms

Summer squash plants provide edible blossoms, as do pumpkin and winter squash plants. In order to harvest them and still get fruit from the plants, it’s just a matter of understanding the biology—the birds and bees, so to speak—of squash plants.

Each plant produces both male and female flowers. Female flowers are where the fruit grows, so while they are considered tastier than the male buds, it’s best to harvest them minimally in order to still get squashes.

The way to tell the difference between the two is that the males are hairier (sounds right) and the females have thick bulges at their base, where they grow from the plant. That bulge is the ovary that becomes the fruit after pollination. In reality, both blooms are needed to create baby squashes, but the males tend to be more plentiful and less are necessary for squash harvests.

When collecting the blossoms, it’s best to grab them at the base, which will help to determine whether the bloom is male or female. For the best results, they should be picked before they actually bloom.

Ideally, squash blossoms will be harvested the morning that they are to be eaten. Then, the blossoms should be kept in the fridge until it’s time to prepare them. They like to be set flat on a paper towel atop a dish.

Preparing Squash Blossoms

When preparing squash blossoms, the first step is to remove the stamens from the interior of the flower. This requires opening up the bloom, reaching in, and pulling out the business happening inside the flower. That stuff can be quite bitter.

Once the stamen is removed, you should detach the blossom from the tiny squash (still edible and fun to use) with females or from the stem with males. While these parts are edible, they will detract from the deliciousness of the blossom itself.

With just the blossoms remaining, they should be rinsed gently under running cold water. In reality, they shouldn’t be exceptionally dirty anyway, but insects like bees sometimes get stuck inside. Let the blossoms dry on a towel or paper towel.

Eating Squash Blossoms

Squash blossoms can be eaten raw. Simply shred and add them as garnish to soups, salads, and pastas for vibrant color.

Most people who have tried squash blossom have had them stuffed and either deep-fried or baked. They are commonly stuffed with cheeses (cashew cream cheese is perfect) and rice mixtures.  This just requires holding the flowers open and filling them with more good stuff.

• Okra and Corn Stuffed Squash Blossoms
• Lemon Basil Cashew Cream Stuff Zucchini Blossoms

Squash blossoms are regular fare in Italy and Mexico, so many of the recipes that best put them to use originate from these places as well. Squash blossom tacos and quesadillas are delicious. Here are some of the possibilities.

• Polenta Quiches with Macadamia Ricotta and Squash Blossoms
• Vegan Squash Blossom Tacos

Other common recipes for squash blossoms include squash blossom soups, cooking the blossoms into pasta sauces, and squash blossom crepes.

Celebrating Squash Blossoms

With two delicious and abundant crops coming from one easy-growing plant, it’s hard not to stick at least two or three squash plants somewhere in the garden. Maybe they can even go in a flower garden or patio garden. Better yet, try planting the famous three sisters: corns, beans, and squash. Then, enjoy the summer harvest of squash blossoms and squashes.

Related Content:

• Banana Blossoms: Health Benefits and How to Use
• 7 Wonderful Edible Flowers to Grow in Your Garden
• This New Vegan Fish Alternative is Made from Banana Blossom!

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