Squash Blossoms Are in Season Right Now—Here’s How to Use Them Before They're Gone There's more to this fleeting delicacy than stuffing with cheese—though we love that approach, too. In This Article View All In This Article What Are Zucchini Blossoms? How to Choose Squash Blossoms 6 Ways to Use Squash Blossoms Close Credit: Getty / Dario Gaona This time of the year, peaches, cherries, tomatoes, and corn get a lot of attention—and for good reason. But while you're enjoying the best of summer produce, don't forget about squash blossoms, which have a brief but delicious moment right now. The humble zucchini or summer squash is responsible for this prized delicacy, beloved by professional chefs and home cooks alike. Squash blossoms are ubiquitous on restaurant menus, and each year, it seems that hundreds of squash and zucchini blossom recipes appear online. Often they are stuffed with a cheesy filling and fried to golden perfection, but there are other fresh and fun ways to use zucchini blossoms. We spoke to a chef and cooking teacher to learn more about how to pick, store, and enjoy these seasonal blooms. Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education 8 Fruits and Vegetables You Didn't Know You Could Freeze What Are Zucchini Blossoms? Zucchini or squash blossoms are a vibrant yellow and green flower that forms from the fruiting portion of a summer squash or zucchini plant, explains Olivia Roszkowski, chef-instructor of Plant-Based Culinary Arts at the Institute of Culinary Education. She describes them as delicate and tender in texture, and says they have a bright and floral flavor. When Are They in Season? Squash blossoms have a fleeting season. They hit their peak during July and August, and their availability is much shorter than the fruits that produce them. This makes them a valuable and sought-after delicacy. Where to Find Them Many home cooks purchase squash blossoms from the farmers market, but if you grow zucchini or summer squash in your garden, the odds are that those plants are running wild right now, meaning you can pick these gems directly from your own plants. If you plan to harvest zucchini blossoms yourself, Roszkowski recommends doing early in the morning for the best results. How to Choose Squash Blossoms Selecting a good squash blossom is similar to choosing a fresh bouquet of flowers, says Roszkowski . She recommends selecting flowers that are closed or only slightly open to guarantee optimal freshness. Additionally, they should not appear wilted, discolored, or have an off-putting odor. Store bought: If the squash blossoms are sold in a clamshell package, Roszkowski recommends avoiding any that have a lot of condensation, as this can make the blossoms spoil at a quicker rate. “The spoilage will be noticeable because they will take on a mushy texture,” she says. As you can imagine, squash blossoms make a very comforting home to small insects, so it’s important to peek inside before you start cooking. It might not be obvious from their appearance, so it’s always a good idea to check. As long as the blossom isn’t overrun by insects, it’s safe to eat—but always give them a good rinse first. Male vs. female squash blossoms: Roszkowski says that while both are technically edible, it’s best to use only male zucchini blossoms, as females are the ones that actually produce squash. “The way to differentiate between male and female blossoms is to look at the stem end of the plant,” she says. Male blossoms will be attached to a thinner stem, while female blossoms are attached to a thicker vine and sometimes have an already visible zucchini growing out of one end. How Long Do Squash Blossoms Last? Roszkowski says it’s best to use squash blossoms as close to harvest as possible, since they are a very perishable item. Here are her tips for proper storage: Store them in a single layer in a container that has some ventilation, like a plastic clamshell. Adding a food-grade absorbent pad such as a paper towel to the bottom of the container can help wick away any excess moisture, prolonging the life of the blossoms. Avoid overpacking the container, as zucchini blossoms can bruise easily, which can quicken spoilage. Blossoms will last longer if you can avoid too much variation in temperature between harvest and transport which can cause condensation. Don’t wash the blossoms until right before you plan to use them. Even then, it’s important to handle them with care. The Right Way to Store Zucchini So It Stays Fresh Longer How to Prep Squash Blossoms Preparing zucchini or squash blossoms for cooking is super simple. Start by rinsing them under a very gentle stream of cool water (and don’t do so until right before you plan to use them). Once rinsed, transfer them to a clean dish towel and, working gently, pat them dry. From there, you can either keep them whole for stuffing (gently pry open the flower to expose the cavity) or slice the blossom crosswise into thin ribbons (discarding the stem). 6 Ways to Use Squash Blossoms Once you’ve cleaned and prepped the squash blossoms, it’s time to turn them into some tasty dishes. Tempura-Battered A great way to showcase and enjoy squash blossoms is to coat them in a lacy tempura batter, says Roszkowski. The batter is simple—egg yolks, flour, and sparkling water give the coating a light and airy texture almost as soon as it hits the hot oil. She loves to serve them with a citrus ponzu sauce for drizzling. Creamy sauces, such as aioli, are also perfect for dipping. The One Ingredient That Makes Fried Food Taste Even Better—and It’s Already in Your Fridge Beer-Battered Beer batter is similar to tempura, but it gets its airy and crisp texture from foamy beer instead of sparkling water. Since squash blossoms have a delicate overall flavor, we recommend using an equally mild beer, such as a pale ale. Stuffing Squash Blossoms: However you choose to fry the blossoms, they are at their best when stuffed. Roszkowski likes to pipe an herbed ricotta filling into the center. For a dairy-free alternative, she recommends a ricotta-esque mixture made from soaked and blended pine nuts, cashews, or tofu. “Season the mixture with roasted garlic and miso paste for a cheesy and savory finish.” Oven-Dried Credit: Ryan Liebe Squash blossoms can be a great decorative (and tasty) statement piece on a finished dish—a delightful interpretation of edible flowers They can be crisped on a parchment-lined baking sheet at a low temperature (around 275 degrees Fahrenheit)—this takes around 30 minutes. Roszkowski uses them on top of pasta dishes, risotto, frittatas, or on top of breads like focaccia. Sweetened: Try sprinkling them with a little something sweet before they go in the oven to make Sugared Zucchini Blossoms. They pair particularly well with chocolate desserts, such as our Chocolate-Zucchini Sheet Cake With Cream-Cheese Frosting (as pictured above). Lightly Sautéed Sometimes all the squash blossoms need is a quick sauté with olive oil, salt, and pepper (and maybe a pinch of garlic and/or lemon zest) to bring out their best flavors. Use sautéed squash blossoms atop soup such as gazpacho, or add a few whisked eggs to the skillet and whip up some zucchini blossom-laden scrambled eggs. Added to Soups You can treat squash blossoms like any other vegetable, which means they can be sliced and sautéed with mirepoix (onions, carrots, celery) and other aromatic vegetables as a base for a flavorful soup. They work well in simple ones like minestrone. Raw If you want to get the most pristine flavor out of squash blossoms, chop or thinly slice them and toss them with crisp lettuce to make a vibrant summer salad. Pair them with a simple vinaigrette so their flavor isn’t overpowered. Explore more: Food & Cooking Cooking How-Tos & Techniques