New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Squash Blossoms

Squash blossoms (cucurbita pepo) are the edible flowers of a variety of squash plants, including zucchini, yellow squash, and pattypan squash. They have been eaten for centuries in many cultures around the world, including Italy, China, and Mexico.

Culinary Uses

Squash blossoms have a mild, delicate flavor and a slightly crunchy texture. They can be eaten raw, cooked, or pickled. Squash blossoms can also be used in salads, stir-fries, and soups.

Here are some popular culinary uses of squash blossoms:

  • Stuffed squash blossoms: Squash blossoms can be stuffed with a variety of fillings, such as cheese, rice, or meat. They are then typically fried or baked.
  • Squash blossom fritters: Squash blossoms can be battered and fried to make fritters. These are a popular appetizer or snack.
  • Squash blossom soup: Squash blossoms can be used to make a flavorful and delicate soup. This soup is often served with a dollop of sour cream or yogurt.

Other Uses

In addition to their culinary uses, squash blossoms can also be used in a variety of other ways. The petals can be used to make a tea, and the blossoms can also be used to make natural dyes.