Squash blossoms are the edible flowers of Cucurbita species, particularly , the species that produces Cucurbita pepo 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. Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for [1 ] pollination) allows the plant to also produce some fruit (squash). [2 ] [1 ] [2 ]
Culinary uses [ edit ]
Squash blossoms may be stuffed,
[1 ] battered and fried, [3 ] [1 ] or made into soup. [3 ] [1 ] [4 ]
The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.
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 ]
Kolokythoanthoi are often served with a dollop of yogurt on the side
Flowers prepared for cooking
References [ edit ]