Did you know that squash, pumpkin and zucchini leaves and blossoms are edible?
With the leaves, the young ones are the best as they are more tender and tasty – a great leafy green to add to all kinds of dishes. Add to soups, curries, quiches, frittatas, stir fry, risotto, you name it! They are also great lightly steamed for a minute or two with garlic, herbs of your choice, and a drizzle of olive oil.
You can also eat the blossoms! In Italy, there is much anticipation and enjoyment of squash blossoms in the summer months (fiori di zucca). Blossoms are delicious when stuffed, battered and sizzling in a cast iron pan with olive oil. These colorful blooms of squash plants are beloved for all sorts of dishes, including pizza toppings, added to soups, eggs, you name it! And because they are so delicate and perishable, you must grow squash or pumpkin plants and pick the blossoms the same day for the freshest, most delicious flavors. We love to make stuffed squash/zucchini blossoms with the male flowers. The stems are handy for picking them up, and they are edible, too! Here's our Squash Blossom Recipe »
Can you eat squash blossoms, yes they are delicious when stuffed and pan fried in a light batter!
Also, you can roast seeds of Zucchini and yellow squash and spaghetti squash too, for a delicious crunchy snack! We like to soak them in salted water for an hour or overnight, then drain and let them dry. Toss with olive oil and pepper, put into a cast iron skillet and either bake them at 375˚F until golden-browned (12-20 minutes) or fry them on the stovetop. You can also put them in an air fryer!
GROW MORE SQUASH & EAT MORE FROM YOUR GARDEN!
Zucchini and yellow squash and spaghetti squash are some of the fastest growing vegetables for your garden, and you can enjoy their fruits, seeds, blossoms and leaves all season long as well. Pumpkins are also great for fall and winter use, but make sure to enjoy their young leaves and blossoms earlier in the season for season-long eating. These are perfect for any food garden!
