 Zucchini flowers | |
| Alternative names | Courgette flowers |
|---|---|
| Type | Edible flowers |
Squash blossoms (calledcourgette flowers in Great Britain[1]) are theedible flowers ofCucurbita species, particularlyCucurbita pepo, the species that produceszucchini (courgette),marrow,spaghetti squash, and many other types ofsquash.
Squash blossoms are highly perishable, and as such are rarely stocked insupermarkets.[2] Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some forpollination)[3] allows the plant to also produce some fruit (squash).[2][3]
Squash blossoms may be stuffed,[2][4] battered and fried,[2][4] or made into soup.[2][5] The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.[6]
The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines. The dish is calledKolokythoanthoi (Κολοκυθόανθοι) inGreek andKabak çiçeği dolması inTurkish. The stuffing frequently includes a soft cheese, such asricotta, which is reminiscent of theAncient Greek dishthrion.[4][7][8][5]
InTurkey andGreece, squash blossoms are also stuffed with rice, meat and spices. There are two variants of the dish; the variant that contains minced meat in its stuffing is usually served hot, meanwhile the meatless version (stuffed squash blossoms with olive oil, rice and spices) is served cold and consumed frequently as ameze withouzo, orrakı. The dish is especially popular in the coastal regions of Greece and Turkey.[9]
BothTurkish andGreek Cypriots cook stuffed blossoms in a similar fashion.Cypriot Greek name for the dish iskupepia me anthus ( αγόρασέ μου άνθος).[10]
In most regions of Italy and in some parts ofCatalonia (Spain) they are frequently made intofritters.[11]
InMexican cuisine, especially inCentral Mexico, squash blossom (known asflor de calabaza [es] in Spanish) is widely used, particularly in soups and as a filling for quesadillas. Traditionally, they are often paired with epazote (Dysphania ambrosioides), an herb that enhances their flavor. The use of squash blossoms in Mexican dishes dates back to pre-Hispanic indigenous culture.[12]
| Species |  | ||||||
|---|---|---|---|---|---|---|---|
| Cultivars |
| ||||||
| Related topics |
| ||||||
