Squash blossom

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Zucchini flowers

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.


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]

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.


See also[edit]


  1. ^ a b c d e The Seasonal Cbef - What to Do with Squash Blossoms
  2. ^ a b Pennington, Amy (2014). "July - Summer Squash". Fresh Pantry: Eat Seasonally, Cook Smart & Learn to Love Your Vegetables. 
  3. ^ a b c Spiegel, Allison. "Squash Blossoms Prove Some Flowers Are Meant For Eating". The Huffington Post. Retrieved 13 October 2015. 
  4. ^ Bayles, Rick (1996). Rick Bayless Mexican Kitchen. p. 138. 
  5. ^ Clark, Melissa (6 July 2012). "Zucchini's Flower Power". The New York Times. Retrieved 13 October 2015. 
  6. ^ Epicurious - Squash Blossoms Stuffed with Ricotta
  7. ^ Stone, Martha (2014). The Flower Recipe Book: Cooking with Flowers. p. 9.