If you have ever grown zucchini, you know they produce beautiful yellow/orange flowers that open early in the morning and remain closed for the rest of the day. Not only do these flowers serve to produce zucchini via pollination between male and female blossoms, they are also edible and are delicious! Many cultures cook with zucchini blossoms, especially in the Mediterranean and the Middle East!

You can grow your own zucchini -- they thrive in most climates in the summer months and are fairly easy to grow.

If you don't have a green thumb or don't have the time or space to grow your own, you can find them at farmer's markets and specialty supermarkets. They may not be readily available at your local general supermarket, but it doesn't hurt to ask! Don't forget to ask friends if they may be growing zucchini or know someone who is. Healthy zucchini plants yield a lot of blossoms and many home gardeners are happy to share.

Choose brightly colored blossoms that look fresh, as if you are buying fresh flowers from a florist. When you buy zucchini blossoms, they will be closed. Males will have no zucchini attached, just a small cut of a stem. Females are usually a little more expensive. Look for blossoms that are tightly closed and not shriveled.

Once you arrive home, store zucchini flowers in a plastic bag in the crisper in your refrigerator. Before storing them in the refrigerator, place blossoms on damp paper towel and gently wrap the bunch. The damp paper towels will prevent them from drying out.

Use zucchini blossoms within 48 hours of purchasing. If you purchased at a farmer's market, they were likely picked the same day or the day prior. For the best taste, consume the same day or the next. After 48 hours, they may taste bitter or bland.

Prepping Zucchini Blossoms for Cooking

Begin by soaking the zucchini blossoms in cold water for a few minutes to remove any dirt that may be on or inside. Gently shake each blossom under the water to help remove debris. If you have male blossoms, open them gently and remove the stamen. Some prefer to keep the stamen, other claim it tastes bitter and choose to remove it. By removing the stamen, you allow more room for stuffing (if you are stuffing with cheese, etc). You can remove the stamen by gently reaching down into to the blossom with your fingers and pull it out. I like to give them another water bath after removing the stamen.
Once you have prepped your zucchini blossoms, you are ready to cook with them. There are so many different recipes to try! By far the most popular is to stuff them with goat cheese and fry them. It is definitely delicious, but the possibilities are endless!