Edible Flower #1: Squash Blossoms
As your veggie gardens thrives this summer, don’t forget to pick and use some squash blossoms! Male flowers have a long stem and are the most popular for culinary use. Female flowers have short stems and possibly a baby squash growing at the base.
Like daylily flowers, squash blossoms can be sautéed in olive oil, or battered and fried, for a side dish. Stuffed squash blossoms (say, with mozzarella and sun-dried tomatoes) are traditionally served battered and deep fried.
Summer squash is a full-sun trailing vine that thrives in the summer veggie garden.
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