Squash Blossoms

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

The large flowers of zucchini and its relatives are sometimes stuffed, and variously deep-fried or chopped and added to soups or egg dishes. Their aroma is musky and complex, with green, almond, spicy, violet, and barnyard notes.

The artichoke. The “heart” is the flower base and corresponds to the fleshy portion of the strawberry and fig.