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Squash Blossoms
Appears in
By Harold McGee
Published 2004
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.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.