squash blossom

{{Infobox food

| name = Squash blossom

| image = Zucchini flowers - stierch.jpg

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| caption = Zucchini flowers

| alternate_name = Courgette flowers

| type = Edible flowers

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| serving_size = 100 g

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{{Use dmy dates|date=October 2019}}

{{Short description|Edible flowers of Cucurbita species}}

Squash blossoms (called courgette flowers in Great Britain{{cite web | url = https://www.bbcgoodfood.com/glossary/courgette-flower| title = BBC Good Food - Glossary: C: Courgette flower | publisher = BBC | access-date = 3 July 2018}}) are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash.

Availability

Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets.{{cite web | url = http://www.seasonalchef.com/recipes/squash-blossom-recipes/ | work = The Seasonal Chef | title = What to Do with Squash Blossoms | first = Mark | last = Thompson | date = 2015}} Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination){{cite book|last1=Pennington|first1=Amy|title=Fresh Pantry: Eat Seasonally, Cook Smart & Learn to Love Your Vegetables|year=2014| publisher = Mountaineers Books |url=https://books.google.com/books?id=GEAUCgAAQBAJ&q=squash+blossoms|chapter=July - Summer Squash|isbn=9781594858185}} allows the plant to also produce some fruit (squash).{{r|SC}}{{r|FP}}

Culinary uses

Squash blossoms may be stuffed,{{r|SC}}{{r|HP1}} battered and fried,{{r|SC}}{{r|HP1}} or made into soup.{{r|SC}}{{cite book|last1=Bayless|first1=Rick | first2 = Deann | last2 = Groen Bayless | first3 = JeanMarie | last3 = Brownson |title=Rick Bayless's Mexican Kitchen|year=1996|page=138|url=https://books.google.com/books?id=JMxLEsZYF2sC&q=squash+blossoms | publisher = Simon and Schuster|isbn=9780684800066 }} The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.{{cite news|last1=Clark|first1=Melissa|title=Zucchini's Flower Power|url=https://www.nytimes.com/2012/07/11/dining/enjoying-zucchini-blossoms-without-cooking-a-good-appetite.html|access-date=13 October 2015|work=The New York Times|date=6 July 2012}}

= Stuffed blossoms =

File:Kabak çiçeği dolma.jpg

{{See also|Dolma}}

The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines. The dish is called Kolokythoanthoi (Κολοκυθόανθοι) in Greek and Kabak çiçeği dolması in Turkish. The stuffing frequently includes a soft cheese, such as ricotta, which is reminiscent of the Ancient Greek dish thrion.{{cite news|last1=Spiegel|first1=Allison|title=Squash Blossoms Prove Some Flowers Are Meant For Eating|url=http://www.huffingtonpost.com/2014/07/14/squash-blossom-recipes_n_1679981.html|access-date=13 October 2015|work=The Huffington Post}}{{cite web | url = http://www.epicurious.com/recipes/food/views/squash-blossoms-stuffed-with-ricotta-354966 | work = Epicurious | publisher = Condé Nast | title = Squash Blossoms Stuffed with Ricotta | first = Andrea | last = Albin | date = September 2009}}{{cite book|last1=Stone|first1=Martha|title=The Flower Recipe Book: Cooking with Flowers|date=2014|page=9|url=https://books.google.com/books?id=VCBsBAAAQBAJ&q=squash+blossoms}}

In Turkey and Greece, 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 a meze with ouzo, or rakı. The dish is especially popular in the coastal regions of Greece and Turkey.{{Cite book |last1=Kesmez |first1=Melisa |url=https://books.google.com/books?id=tvBUDwAAQBAJ&q=Kabak+%C3%A7i%C3%A7e%C4%9Fi+dolmas%C4%B1&pg=PA43 |title=Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi |last2=Aydın |first2=Mehmet Said |date=September 2013 |publisher=Overteam Yayınları |isbn=978-605-5058-00-5 |language=tr}}

Both Turkish and Greek Cypriots cook stuffed blossoms in a similar fashion. Cypriot Greek name for the dish is kupepia me anthus ( αγόρασέ μου άνθος).{{Citation|last=Ankut|first=Ziba|title=Kıbrıs Türk ve Rum Mutfağının Karşılaştırılması Üzerine Bir Çalışma|date=2007|url=http://docs.neu.edu.tr/library/6045529289.pdf|pages=57}}

= Other =

In the Campania, Calabria, Latium and Sicily regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters.{{Citation needed|date=September 2020}}

In Mexican cuisine, especially in Central Mexico, squash blossom (known as {{Interlanguage link|flor de calabaza|lt=|es|flor de calabaza|WD=}} 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. {{cite web |author1=Secretaría de Agricultura y Desarrollo Rural |title=Flor de calabaza, una belleza gastronómica |url=https://www.gob.mx/agricultura/es/articulos/flor-de-calabaza-una-belleza-gastronomica |publisher=Mexican Government |access-date=30 October 2024 |language=Spanish |date=25 September 2016}}

Gallery

File:Kolokythoanthoi gemistoi me giaourti.jpg|Kolokythoanthoi are often served with a dollop of yogurt on the side

File:Kolokythoanthoi - kolokythokorfades.jpg|Kolokythoanthoi prepared for cooking

File:Frittelle di fiori di zucca.JPG|Frittelle di fiori di zucca (pumpkin flower fritters) also in Catalan flors de carbassera or badocs

File:Etli kabak çiçeği dolması.jpg|Kabak çiçeği dolması with meat

Hobak-kkot-jeon 2.jpg|Hobak-kkot-jeon (pan-fried stuffed Cucurbita moschata flowers)

See also

References