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Courgette Flowers

Vegetables

Name:

Courgette Flowers

Variety:

 

Family

Squash

Availability:

Early summer

Character:

Much has been made of eating Zucchini flowers in the past decade, and there are many elaborate recipes including covering them in sauce, stuffing them, and so overwhelming them with other things that you can't really tell you are eating flowers; perhaps that's the point. The fad has mostly passed now (2004).

Use:

The best way of cooking them remains just dusting the flowers in a little flour and salt and frying them quickly in some oil until golden-brown, then serving them as is straight from the pan.

Quality Points:

If you are harvesting the flowers from your own garden, leave the female flowers on the plants, these produce the actual Courgette. These blossoms will have a swelling just behind them where the Courgette will develop. Harvest instead the male flowers, which will have long, straight stems.

Storage:

Must be used immediately

Preparation:

Check for insects, rinse and dry before flouring

Cooking Method:

Deep or Shallow fry

History:

Courgettes originated in Central America, and were brought back to Europe by the Spanish

Nutrition:

 

Comment:

 "The first Courgette I ever saw, I killed with a hoe."

-- John Gould ( From Monstrous Depravity, published 1963).