Squash blossom

Squash blossoms are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini, marrow, spaghetti squash, and many other types of squash.

Availability

Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets. Male and female squash blossoms can be used interchangeably, but picking only male flowers allows the plant to also produce some fruit.

Culinary uses

Squash blossoms may be stuffed, battered and fried, or made into soup. The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.

Stuffed blossoms

The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines. The dish is called Kolokythoanthoi in Greek and Kabak çiçeği dolması in Turkish. The stuffing frequently includes a soft cheese, such as ricotta, which is reminiscent of the Greek cuisine|Ancient Greek] dish thrion.
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 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.
Both Turkish and Greek Cypriots cook stuffed blossoms in a similar fashion. Cypriot Greek name for the dish is kupepia me anthus ''.''

Other

In most regions of Italy and in some parts of Catalonia they are frequently made into fritters.
In Mexican cuisine, especially in Central Mexico, squash blossom is widely used, particularly in soups and as a filling for quesadillas. Traditionally, they are often paired with epazote, an herb that enhances their flavor. The use of squash blossoms in Mexican dishes dates back to pre-Hispanic indigenous culture.