Squash blooms are the edible flowers from your zucchini, tatume or other summer squash plant. The blossoms from winter squash such as pumpkin and butternut are also edible but those are growing in my garden at the moment.
Some blossoms are larger than others and that’s my only preference when it comes to which plant a bloom comes from, bigger is better.
Squash blossoms taste peppery and a bit squash-y. They add wonderful flavor to scrambled eggs which is how they’re most often prepared at my house. There are many ways to prepare squash blooms and I personally intend to branch out beyond breakfast items as soon as possible. First, let’s look at how to harvest these beauties.1 The blooms are open first thing in the morning but if you don’t get there in time, just open the bloom. These blooms are from a tatume squash, something new to my garden this summer. The blossoms are a bit on the small side.
3 Keep going, all the way around the center part. The blossom is delicate and tears easily.
This method of harvesting allows the plant to continue with pollination and production of squash. If you plan to prepare stuffed squash blooms you may need to remove the entire bloom and cut off the center part of the flower in order to keep the blossom tube-like.
As for what to do with your squash blossoms once they’re harvested you can chop them up and add them to your eggs or breakfast taco. They are great in soups and quesadillas. I have never attempted to stuff and then fry or bake them but I plan to work on that this summer.
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