Nothing goes to waste when it comes to courgettes. As if the versatility, flavor and vitamins of courgettes are not enough, even its skin, seeds and pretty yellow flowers—which has the most flavor—can be eaten.
Yes, while most flowers are used to decorate dull areas of your garden, the flower of courgettes are typically cooked and served by chefs as a delicacy, appetizer, dessert, in as a garnish or in salads.
The flowers of courgettes are actually the immature fruit of its plant. It has two types: the female, where an immature courgette is still attached to it but with no stems; and the male, which has long stalks but do not produce any fruit.
The male flower is what’s typically used in the culinary world.
Courgette flowers can also be stuffed with herbs, ricotta and blue cheese, lightly coated in batter and then deep fried until they are golden brown. Some blanch it in water and stuff it with fresh crab or lobster meat.
This flower is as delicate as it looks. Pick them early in the morning, remove the stamens and use them right away.
If they turn limp, you can revitalize them by letting them float on icy water for a few moments. Make sure not to leave them there too long lest they lose some of their flavor.
You can store courgette flowers for two to three days by sprinkling them with water. Wrap them gently in kitchen paper, put in a zip-lock bag and store them in the refrigerator.
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