They’re so easy! You just roughly chop them and sauté them with onions and garlic. The flavor is lovely, like zucchini but more delicate, and perfect in a quesadilla with cheese and corn tortillas. Finding squash blossoms for sale is another thing. They are used in Mexican and Italian cuisine, so if you have farmers markets that cater to those populations, you’ll have more luck finding them. Here they are very inexpensive. I bought about 30 blossoms for about $3 at our local farmers market. They are only available in the summer, when zucchini and summer squash are in season. If you are a gardener who grows zucchini or other summer squash, you’ll have no problem sourcing them. Just pick the male flowers (the pollinators), not the female flowers that bear the squash. (Leave a few male flowers to do their pollinating work.)
How To Tell Male From Female Squash Blossoms
You can pretty easily tell the difference between them—the male blossoms grow closer to the base of the stem and if you peek inside they have a long stamen with pollen. The female flowers are a bit more swollen at the base, which will grow into a squash if pollinated. Do you have a favorite way of preparing squash blossoms? If so, please let us know about it in the comments. I’m always looking for new ideas. Cut away the stems. Roughly chop the blossoms, stamens and all. Use a spatula to fold the other side of the tortilla over the side with the cheese and squash blossoms. Press down with a spatula. Cook until the cheese has melted and the tortilla lightly browned. While the quesadilla is cooking, if your pan is large enough, you can start heating another tortilla in the pan.
