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!
