Squash Blossoms for Delivery or Pickup

A squash blossom is a flower from the squash plant that gets picked before it falls off and the squash begins to grow. They sometimes get called zucchini flowers, but they can come from any squash. The squash blossom has a soft, delicate texture and a mild squash flavor. You can usually find them from late spring into the fall. Squash plants grow just about anywhere, yet because the flower is so perishable, many stores don't stock them. You are much more likely to find them at a farmer's market.

The squash blossom can be male or female. Male flowers are more plentiful and don't bear the actual squash. You likely won't be able to tell if your squash blossom is male or female when you purchase it. One small difference is the males are slender and have no pistils. The females have a bulbous end, but these traits are difficult to discern. That said, sometimes the female squash blossom gets picked with a baby squash still attached. You can find squash blossoms at farmer's markets and upscale grocery stores.

Before preparing squash blossoms, open the petals and check for dirt and insects. You'll want to remove the pistil and stamen as well. You can snap them off gently with your fingers. Wash and dry them, and they're ready to eat. You can eat squash blossoms raw in salads or sauteed with a savory sauce. 

Stuffing them with minced meat or cheese and batter-frying turns the delicate petals crispy and might be the most popular way to cook squash blossoms. In Italy and Spain, squash blossoms are popular ingredients in fritters. The squash blossom adds flavor to soups, and in Mexican cuisine, it often gets added to quesadillas. In Turkey, the squash blossom gets stuffed with rice and meat and eaten hot or cold depending on the filling.

The blossoms are delicate and, like any flower, will wilt once picked. A little limpness is OK as long as the bud remains tightly closed. Because they are so perishable, you should cook and eat squash blossoms immediately. The flowers should be bright yellow and free of any spots. Brown or black spots indicate the start of spoilage and should be avoided.

You don't want to leave squash blossoms at room temperature for more than an hour or two. Keep them in the refrigerator for optimal freshness. Even in your fridge, squash blossoms will only last two to four days. Buy them the day you intend to eat them for the freshest quality.

You can freeze squash blossoms after cooking. Wrap batter-fried stuffed squash blossom in parchment before storing in a Tupperware container designed for the freezer. You don't want to keep them in bags as they will get damaged in your freezer from jostling. In the freezer, cooked squash blossoms will last up to eight months.

If you love squash blossoms but don't like to hunt for them in stores, you can save time shopping for them using the Instacart app. All you have to do is add the squash blossoms to your cart and check out! Once you've checked out, an Instacart shopper will select your squash blossoms with the rest of your order. In most cases, your order will be ready for in-store pickup in as little as 2 hours! Some orders might even qualify for same-day home delivery.