SEASONAL SPOTLIGHT | ZUCCHINI BLOSSOMS
zucchini Blossoms
Peak Season: Summer, with blossoms typically appearing from late spring into early fall
Zucchini blossoms are one of the ingredients I look forward to most each summer. Their arrival at the market feels like a small event: petals the color of marigolds, gathered in loose bundles and delicate enough to require a little care on the journey home. The moment I see them, I begin thinking about what to cook.
Their vivid appearance might suggest a perfumed flavor, but they are far subtler than that. Zucchini blossoms taste gently vegetal, with a faint sweetness and a tender texture. In Italy, where they are known as fiori di zucca, they are famously filled and fried, the crisp batter giving way to soft petals and melted cheese. I love them that way, but also folded into a frittata, scattered through pasta or worked into butter, where their color and quiet flavor remain the point.
Part of their appeal is that they ask for immediacy. They do not improve with waiting and their season passes quickly. When zucchini blossoms appear, they are worth bringing home and arranging dinner around.
What Are Zucchini Blossoms?
Zucchini blossoms are the edible flowers of the zucchini plant. Male blossoms grow on long, slender stems, while female blossoms are attached to the small developing zucchini. Both are edible, although the long-stemmed male flowers are the ones most commonly sold on their own at farmers’ markets.
Their flavor is mild and subtly reminiscent of young zucchini rather than distinctly floral. Their soft petals can be eaten raw, but they become especially tender when cooked.
When Are Zucchini Blossoms in Season?
Zucchini blossoms generally appear from late spring into early fall, depending on the growing region, with their greatest abundance during the warmest weeks of summer.
Because they are exceptionally perishable, they are most often found at farmers’ markets, farm stands and specialty grocers. Their availability can be unpredictable, so when you encounter a particularly beautiful bundle, it is best to have dinner plans in mind.
How to Prepare Zucchini Blossoms
Clean zucchini blossoms just before you plan to use them. Gently open the petals and inspect the interior, then pinch off the central stamen or pistil. Trim the stem if needed and remove any tough, pointed green sepals surrounding the base.
Rinse the blossoms briefly in cool water without soaking them. Lay them on a clean kitchen towel and pat them dry carefully, especially if you plan to fry them. Or take a damp towel and gently clean off any dirt.
The blossoms can be filled with ricotta, mozzarella or another soft cheese before being battered and fried. They are also lovely torn into pasta, risotto or frittatas, layered over pizza, folded into a compound butter or sliced into ribbons and added to a salad. Whatever the preparation, use a light hand. Their flavor is easily overwhelmed.
How to Choose the Best Zucchini Blossoms
Look for blossoms with vivid golden-yellow or orange petals that feel soft and supple. The flowers may be open or gently furled, but they should appear fresh rather than limp or collapsed.
Avoid blossoms with significant browning, bruised petals or excess moisture. If you intend to stuff them, choose larger flowers that can be opened without tearing. When a young zucchini is attached, it should feel firm and look smooth and unblemished.
How to Store Zucchini Blossoms
Zucchini blossoms are best cooked on the day they are purchased. I store freshly cut zucchini blossoms much as I would cut flowers. Place the stems in a small glass or jar of cool water, keeping the petals above the waterline, then loosely cover the blossoms with a plastic bag and refrigerate. The bag protects the delicate petals and keeps them from drying out. If storing them for more than a day, replace the water with fresh water.
For blossoms with very short stems or small zucchini attached, arrange them unwashed in a single layer between paper towels inside a covered container or zip-top bag. Refrigerate them somewhere they will not be crushed.
However they are stored, zucchini blossoms are best used as soon as possible. Ideally use them within a day or two, before the petals begin to wilt or darken. With an ingredient this fleeting, sooner is always better.
