Tim Johnson
Squash blossoms are a treat generally unavailable to all but home gardeners
and habitués of farmers markets. They’re so extraordinarily perishable that few supermarkets bother trying to keep them in stock.

Both the male and female blossoms of winter and summer squash varieties can be used interchangeably. The male blossoms appear at the end of thin stems and can be harvested without curtailing production of squash. . If using male squash blossoms, remove the stamens first. The female blossoms form at the end of the buds that grow into squash and are often harvested with the tiny, nascent squash still attached.

Squash blossoms are edible raw or they can be incorporated into a variety of recipes. But once you’ve clipped them out of your garden or brought them back from the farmers market, don’t tarry long. Be warned, Squash blossoms live about as long as mayflies—at worst a few hours, at best a few days, and only in ideal conditions. store them successfully for as long as two days, but not without rinsing them, letting them air dry on the kitchen counter, then wrapping them in paper towels, carefully nesting them in a sealed plastic storage container, and refrigerating them in the crisper at a precise controlled 34 degrees.
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Squash blossoms

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