Zucchini Flowers

Zucchini flowers (Cucurbita pepo), offered by the seed company Weston Seeds

?? An edible flower as beautiful as it is delicious! ??

Zucchini flowers are not only decorative: they are also a refined and tasty delicacy , prized in Mediterranean cuisine. This compact and dwarf variety was specially selected for its abundant production of edible flowers , while offering small zucchini of about 2 inches ideal for early harvests.

?? Yes, the flower is edible! Picked fresh, it reveals a delicate texture and a sweet flavor , perfect for stuffed dishes, fried or in salads.

Features

Days to maturity: 40 to 45 days
Fruit size: 2 inches
Height: 18 to 24 inches
Spacing: 36 to 48 inches
Sowing: Indoor/direct
Exposure: Full sun
Quantity per pack: nd

Cultivation method

Zucchini flowers thrive in full sun , in rich, deep, well-drained soil , with an ideal pH of 5.5 to 6.5 . Amend the soil with compost before sowing to ensure abundant flowering.

Sow directly into the ground between late May and mid-June , 2.5cm (1") deep, on mounds spaced 2.4m (8') apart . Plant 4-6 seeds per mound , then thin to 3 plants per mound after germination.

For a faster start , start seedlings indoors about 3 weeks before the last frost . Water regularly and monitor young plants for pests.

How to harvest and cook zucchini flowers?

?? Harvest early in the morning , when the flowers are fully open, for optimal freshness.
?? Male flowers (without zucchini attached) are ideal for cooking , while female flowers produce the fruit.
?? To be enjoyed stuffed with fresh cheese and herbs ??, fried in fritters , or even raw in a colorful salad.
?? As a gourmet garnish , they enhance risottos, pastas and omelettes.

Recipe: Crispy tempura zucchini flowers ??

Ingredients (for 4 people)
?? 12 fresh zucchini flowers
?? 1 egg
?? 150 ml of very cold sparkling water
?? 100 g of wheat flour or rice flour (for a lighter version)
?? 1 pinch of salt
?? Vegetable oil for frying

Preparation
In a bowl, mix the egg with the very cold sparkling water. Add the flour, whisking gently to avoid lumps. The batter should be fluid but slightly thick.
Heat the oil to 180°C (350°F) .
Dip each zucchini flower in the batter, then dip them in the hot oil. Fry them for about 1 minute on each side , until they are golden brown and crispy.
Drain on paper towels and serve immediately with a squeeze of lemon ?? or a light yogurt and herb sauce .

?? Tip : For even more flavor, add a little grated parmesan ?? to the tempura batter!

Why grow zucchini flowers?

?? Abundant and rapid production
?? A refined and original ingredient in cooking
?? Perfect for small vegetable gardens and tight spaces
?? Adds an aesthetic and gourmet touch to your harvests

Dare to discover this exquisite edible flower and transform your kitchen with a floral and delicious touch!