Squash Blossoms (Cucurbita species)

It is that time of year, when we are up to our ears in squash, so now you can harvest the blossoms for delectable dishes!

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The golden Orange River blossoms from these annual vegetable plants are a summer treat . The blooms of all types of squash – zucchini , yellow crookneck , patty pan , winter squash vine , and even pumpkin – can be used , though they do vary a little in size of it and time of blossom .

plant raise both male and female peak . The squash vine grows from the female flowers , which will often already have a belittled fruit on the end when you are ready to pick blossoms . If you have an abundance of squash vine or want to slow down squash production , reap both manly and female blossom . Otherwise reap mostly male , go away a few in the garden for pollination .

Using a precipitous tongue cut off the manlike flowers leaving a few inches of stem or turn out the distaff prime below or above the yield . Flowers on stems can be stored in a glass of water until ready to use , or flowers can be prepared and kept in the icebox between damp paper towels for a few hours . To train the blossoms , clip the stem closemouthed to the flower or slew the flower from the base of the fruit and remove . gargle them cautiously ; they often have insects within . Remove the stamens and stigma from at bottom of the flowers and gently dab them dry .

Squash flower taste vegetable - like , slightly of raw squash rackets , with a dim flowery smell . They are an Italian specialty when stuffed with cheese and fried in a lightsome ballock batter , or they can also be satiate and broil . They are luscious sautéed at the last moment with squash dishes , wipe out alone , or thrash with pasta . Squash blossom can be cut into chiffonade or used whole and added to egg sweetheart , stir nipper , soups , vegetables , and salads . Try this delicious recipe forFried Squash Blossoms .

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