Squash blossom

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Squash blossom
Zucchini flowers - stierch.jpg
Zucchini flowers
Alternative namesCourgette flowers
TypeEdible flowers

Squash blossoms (called courgette flowers in Great Britain [1] ) 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.

Contents

Availability

Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets. [2] Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination) [3] allows the plant to also produce some fruit (squash). [2] [3]

Culinary uses

Squash blossoms may be stuffed, [2] [4] battered and fried, [2] [4] or made into soup. [2] [5] The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw. [6]

Stuffed blossoms

Stuffed squash blossoms Kabak cicegi dolma.jpg
Stuffed squash blossoms

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. [4] [7] [8] [5]

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. [9]

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). [10]

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 ]

In Mexican cuisine, especially in Central Mexico, squash blossom (known as flor de calabaza  [ es ] 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. [11]

See also

References

  1. ↑ "BBC Good Food - Glossary: C: Courgette flower". BBC. Retrieved 3 July 2018.
  2. 1 2 3 4 5 Thompson, Mark (2015). "What to Do with Squash Blossoms". The Seasonal Chef.
  3. 1 2 Pennington, Amy (2014). "July - Summer Squash". Fresh Pantry: Eat Seasonally, Cook Smart & Learn to Love Your Vegetables. Mountaineers Books. ISBN   9781594858185.
  4. 1 2 3 Spiegel, Allison. "Squash Blossoms Prove Some Flowers Are Meant For Eating". The Huffington Post. Retrieved 13 October 2015.
  5. 1 2 Bayless, Rick; Groen Bayless, Deann; Brownson, JeanMarie (1996). Rick Bayless's Mexican Kitchen. Simon and Schuster. p. 138. ISBN   9780684800066.
  6. ↑ Clark, Melissa (6 July 2012). "Zucchini's Flower Power". The New York Times. Retrieved 13 October 2015.
  7. ↑ Albin, Andrea (September 2009). "Squash Blossoms Stuffed with Ricotta". Epicurious. Condé Nast.
  8. ↑ Stone, Martha (2014). The Flower Recipe Book: Cooking with Flowers. p. 9.
  9. ↑ Kesmez, Melisa; Aydın, Mehmet Said (September 2013). Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi (in Turkish). Overteam Yayınları. ISBN   978-605-5058-00-5.
  10. ↑ Ankut, Ziba (2007), Kıbrıs Türk ve Rum Mutfağının Karşılaştırılması Üzerine Bir Çalışma (PDF), p. 57
  11. ↑ Secretaría de Agricultura y Desarrollo Rural (25 September 2016). "Flor de calabaza, una belleza gastronómica" (in Spanish). Mexican Government. Retrieved 30 October 2024.
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