Squash Blossoms

Flower

Squash Blossom is the delicate, golden-yellow flower of the zucchini and other squash plants. The blossoms are trumpet-shaped with thin, velvety petals that wilt quickly after harvest, making them a prized but highly perishable ingredient. Their flavor is mild, subtly sweet, and reminiscent of young summer squash.

How chefs use it:

Stuffed & Fried: Blossoms are often filled with ricotta, herbs, or cheese, dipped in a light batter, and fried until crisp.

In Soups & Stews: In Mexican cooking (as flor de calabaza), they are simmered in broths, quesadillas, tamales, or squash blossom soups.

Raw or Lightly Sautéed: They can be torn and added fresh to salads, pasta, or egg dishes for color and delicate flavor.

Texture & Prep Tips: The petals are thin and tender, so blossoms should be handled gently. Remove the inner pistil or stamen before cooking, especially when stuffing. Best used within a day or two of harvest.

Flavor profile in a dish: Mild and floral with a hint of young zucchini, adding elegance without overpowering. Their lightness pairs well with creamy cheeses, eggs, corn, and fresh herbs.