Cooking with Squash Blossoms is more common in Mexico, and you can find them almost anywhere in the country. People use them for squash blossom quesadillas and other dishes.
But, before I continue, let me tell you these flowers are delicate and soft with a very mild flavor resembling that of the squash. And, just in case you have some more questions about these natural wonders, read more about them below.
WHEN IS THE SQUASH BLOSSOMS SEASON?
Depending on the climate zone where you live, the plant starts blooming around late spring up to late summer. We are talking between May through October. However, in warmer weather, they will still thrive all of the year.
As soon as you bring them from the store or the farmers market and before cooking the blossoms, rinse them with fresh water, pad dry with a kitchen towel and remove the stamen. I usually store them in the fridge in a plastic container with a lid, with a lot of room for the blossoms. Do not overcrowd them. They will last 7 to 10 days.