How and Why to Enjoy Squash Blossoms

Without a doubt, one of the great summertime treats is the return of fresh summer squashes. From zucchini to crookneck yellow to patty pan, summer squash is a tender and tasty treat that, for a few weeks at least, a gardener can’t get enough of.

But, summer squash plants can get seriously overbearing after a while. In the South, summer squash becomes a bit notorious by the time July hits. Gardeners can’t seem to give it away, so much so that small-town folks lock their car doors just to avoid getting a bag of squash left on the passenger seat while they are gone.

All of this is to say that, after the stir-fry squash, squash casserole, zucchini bread, and whatever else has run its course, and after those jars of summer squash relish are stowed away, perhaps it’s time to consider eating some of those delicious squash blossoms.

Why You Should Enjoy Squash Blossoms

The obvious reason to enjoy squash blossoms from time to time is that, ironically, it might prevent the production of more squash. It will at least slow it down. Secondly, squash blossoms are really tasty. They aren’t a stomach-stuffer, but they are great for starters and exciting side dishes. It can be different and fun to eat flowers.

Perhaps most importantly, though, squash blossoms don’t all produce squash fruit. There are male and female flowers, and it’s only the female flowers that turn into squash. The males are just there to pollinate. Frankly, there are more male flowers than is necessary, especially at the beginning of the season.

How to Harvest Squash Blossoms

While female flowers are also edible, they are the ones that will produce squash, so most gardeners let them be. They are differentiated from male flowers by noticing that tiny little squashes act as part of the stem of the bloom. If that’s there, it’s a female.

To harvest the flowers, it’s best to do it in the morning when they are still open). Males will have long, thin stems, and that stem should be cut, leaving only about an inch of stem on the plant.

Harvesting female flowers, which some say taste better, will result in no squash to eat, but as mentioned above, at some point that might be a blessing. When harvesting them, cut behind the tiny fruit so that it can be a flavorful part of the experience.

Squash blossoms do not have a long shelf life, so they should be harvested on the same day they’re cooked.

What to Do with Squash Blossoms

Before eating or cooking the squash blossoms, they need to be washed gently in water. Though they are edible, the stem is removed from the base of the flower, and the pistil and stamen are usually removed from within it. They have a different texture and sometimes bitter flavor.

The most popular ways to cook squash blossoms are probably battered and fried, as well as stuffed. They can be stuffed with “cheese”, rice, or whatever else is small and soft and sounds good. The stuffed blossoms can be oven-roasted or fried.

Other possibilities include them in pasta dishes or sandwiching them in quesadillas. They are nice in frittatas or atop homemade pizza. It’s also perfectly safe to eat them raw, so they can be something special in tossed salads.

Eat Your Flowers!

It’s always wonderful when a vegetable plant has multiple outputs to enjoy, so utilizing both squashes and squash blossoms is a great way to make the most of the garden. Also worth knowing, winter and pumpkin squash blossoms are also edible and can be utilized much the same way.

Related Content:

• 15 Sensational Plant-Based Summer Squash Recipes
• 7 Things to Do with Your Overabundance of Homegrown Cucumbers and Summer Squash
• Don’t Let Summer End Without Trying These 20 Vegan Zucchini Recipes
• 15 Sweet and Savory Vegan Zucchini Bread Recipes!
• Harvesting and Eating Squash Blossoms at Home

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