Squash Blossoms

Blossoms from winter or summer squash, as well as pumpkins, can be used in cooking. The most commonly used is that of the zucchini plant. Not only edible, they are considered a delicacy by Mediterranean, Asian and Latin American chefs. Due to their delicate nature, squash blossoms are extremely perishable, so you must use them quickly. They can usually be stored in the refrigerator for 3 to 4 days if they are in a sealed package. Squash blossoms are edible raw, but often deep fried or stuffed. Typically, the male flowers are chosen for stuffing because they are larger and will provide a bigger cup. The female blossoms often arrive attached to a very small squash, which can also be used. Before preparing, clean the blossoms, remove the stems and small green spikes at the base. Squash blossoms are low in calories and a good source of potassium, vitamin B, vitamin K and beta carotene.

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  • Nutrition Info
  • Serving Size: 1 cup, 33g
  • Amount per serving
  • Calories: 5
  • Calories from fat:
  • Fat: g
  • Cholesterol: mg
  • Sodium: 2mg
  • Total Carbs: 1g
    • Fiber: g
    • Sugars: g
  • Protein: g
  • Vitamin A: 13%
  • Vitamin C: 15%
  • Calcium: 1%
  • Iron: 1%


Handling & Storage


Available year round - sporadically

Also Known As

  • Flor de calabaza
  • Squash flowers
  • Zucchini flowers
  • Zucchini blossoms
  • Courgette

Keep cool, 45-50° F and dry. Very perishable, use at once.

  • Male
  • Female (squash attached)


No recipes are currently available for this item.