There are so many edible flowers! And I think it’s great that more and more people are becoming aware of this and are incorporating dandelions, daisies, nasturtiums, and the like into their diets. Gastronomy is also following (or leading by example) and adding an exciting floral component to its creations. | Image: Eating Zucchini Flowers © Mara Biebow

But you don’t have to go to the nearest restaurant to get flowers on your plate. If you planted a zucchini in the spring, it is likely to be blooming now – providing you with a tasty snack or an ingredient for your dinner.

Eating zucchini flowers: What to keep in mind

1. Although you can use the male flowers, the female flowers are usually used. They are slightly larger (and therefore more suitable for filling). However, they do produce zucchini fruits, so don’t remove all the female flowers 😉
2. The male flowers do not produce fruit. This is how you can tell them apart. They also have a longer stalk and stamens.
3. If you don’t have your own zucchini plant, you can buy the flowers at the farmer’s market or in a deli. But only in June and early July at the latest! You might even have to pre-order.
4. It is best to harvest your zucchini flowers early in the morning. Why? The flowers usually close around 10:00 a.m.

Preparing Zucchini Flowers

There are several ways to prepare zucchini flowers. They range from frying and grilling to simply enjoying them raw in a salad. Today I am going to show you an easy recipe for stuffed zucchini flowers.

You will need (for 2 servings)

• 15g toasted pine nuts
• A small handful of basil leaves
• 125g ricotta
• 1 teaspoon breadcrumbs
• 1 teaspoon yeast flakes
• 1 teaspoon grated lemon zest
• Olive oil, salt, pepper, cayenne pepper
• 4 zucchini flowers
• 2 tablespoons polenta
• 1 Tbsp butter or margarine

Here’s how it works:

1. Place the finely chopped pine nuts, finely chopped basil, bread crumbs, yeast flakes, and lemon zest in a bowl with the ricotta and mix well. Season to taste with salt, pepper, and cayenne pepper.
2. Prepare the zucchini flowers. Carefully open the flower, separate it from the stem or fruit body, and remove the stamens and pistils.
3. Fill the flowers with the ricotta mix, preferably using a pastry bag (up to about halfway). Gently twist the tops of the flowers back together.
4. Roll the flowers in the polenta.
5. Heat the oil and butter in an ovenproof pan and fry the flowers on all sides. Season with salt. After five minutes, put the pan in the preheated oven (180°C O/U), where the flowers will continue to cook for about ten minutes.

The flowers taste best with fresh bread or homemade pasta!