Squash blossoms are a delicious and versatile ingredient that can add brightness and flavor to many dishes. However, like any fresh produce, they are perishable and have a relatively short shelf life. Knowing how to properly store squash blossoms can help you keep them fresh and usable for as long as possible. Here are some quick answers to common questions about storing squash blossoms:
Can you freeze squash blossoms? Yes, freezing is an effective way to store squash blossoms for later use. Blanch them quickly in boiling water before freezing.
How do you keep squash blossoms fresh? Store freshly picked squash blossoms in the refrigerator in a plastic bag or container, lined with a dry paper towel. Keep them dry and use within 2-3 days.
How long do squash blossoms last in the fridge? Squash blossoms will generally last 2-3 days when properly stored in the refrigerator. Make sure they are dry and loosely packed.
What is the best way to keep squash blossoms from wilting? Gently rinse blossoms in cool water and allow to dry completely on a kitchen towel. Store loosely packed in an airtight container lined with paper towels. Refrigerate and use within 2-3 days.
Proper Storage Methods
To get the longest usable life out of your squash blossoms, it’s important to store them properly. Here are some tips:
Refrigerate promptly – After harvesting or purchasing squash blossoms, make sure to refrigerate them as soon as possible. Leaving them at room temperature will drastically decrease their shelf life.
Line container with paper towels – Line the storage container with paper towels or a clean kitchen towel. This absorbs excess moisture and keeps the blossoms dry.
Store loosely – Do not pack the blossoms tightly together. Give them space to “breathe” so air can circulate and prevent mold growth.
Use breathable container – A plastic bag with holes poked in it or a plastic container with a lid allows for some air flow. An airtight container traps moisture.
Rinse gently – A quick gentle rinse removes dirt and debris. Pat dry thoroughly with paper towels before refrigerating.
Keep refrigerated – Consistent refrigeration between 32-40°F maintains freshness and slows deterioration.
How Long Do Squash Blossoms Last?
The exact shelf life of squash blossoms can vary slightly depending on freshness, variety, and storage method. However, in general you can expect:
At room temperature – 1-2 days maximum
In the refrigerator – 2-3 days
Frozen – 6-12 months
To maximize freshness, use squash blossoms within 2 days of harvesting or purchasing. Refrigerate promptly in breathable storage for 2-3 day shelf life. Freeze only if you won’t use within a couple days.
Signs Squash Blossoms Are Going Bad
Watch for these signs that squash blossoms are past their prime:
Wilting – Blossoms start to wilt, droop, and lose structure.
Discoloration – Bright yellow color fades or dark/brown spots appear.
Sliminess – Excess moisture causes slippery texture and visible slime.
Mold – Grey fuzz and white mold growing on blossoms. Discard immediately if mold is present.
Strong odor – Unpleasant sulfurous smell means blossoms are overripe.
Liquid pooling – Excess liquid accumulating in the storage container.
Storing Blossoms for Later Use
If you won’t be able to use all your squash blossoms when fresh, consider one of these storage methods:
Refrigerating
For storing blossoms for use within 2-3 days.
– Harvest or buy blossoms in the morning when fresh.
– Gently rinse in cool water and pat completely dry with paper towels.
– Place single layer of paper towels in a rigid plastic container.
– Arrange blossoms in a single layer without crushing.
– Cover container and refrigerate. Use within 2-3 days.
Freezing
For storing blossoms up to 6-12 months.
– Harvest freshly opened blossoms in morning.
– Rinse gently in ice water and allow to dry completely on towels.
– Spread on parchment paper-lined baking sheet in single layer.
– Place in freezer until completely frozen, about 2 hours.
– Transfer frozen blossoms to zip top bags. Squeeze out excess air.
– Return to freezer. Use within 12 months for best quality.
Pickling
Enjoy pickled squash blossoms up to 3 months.
– Clean and dry fresh blossoms.
– Pack into clean canning jars.
– In a saucepan, bring vinegar, water, salt and sugar to a boil.
– Pour hot brine over blossoms leaving 1/2 inch headspace.
– Wipe rims, seal jars and process in a water bath canner for 10 minutes.
– Store sealed jars in cool, dark place up to 3 months. Refrigerate after opening.
Using Frozen Squash Blossoms
Frozen squash blossoms can be put to all the same uses as fresh. To use frozen blossoms:
– Remove from freezer and thaw in the refrigerator overnight.
– Drain any liquid and pat dry. Let sit at room temperature 30 minutes before using.
– Fry, stuff, bake or add to dishes as you would fresh blossoms.
– Use within 1-2 days for best quality and texture.
– Do not refreeze thawed blossoms.
Common Uses for Squash Blossoms
Here are some of the most popular ways to enjoy squash blossoms:
Frying – Coat in batter and quickly fry for 2-3 minutes until golden and crispy.
Stuffing – Fill with cheese, meat or seafood mixtures. Bake, grill or pan fry until heated through.
In soups – Add to egg drop soup, miso soup, summer squash soup.
On pizza – Fresh or quickly sautéed blossoms taste delicious on pizza.
In pasta – Toss sautéed blossoms with hot pasta. Serve with Parmesan.
On sandwiches – Grilled or fried blossoms add flavor to sandwiches and paninis.
In omelets – Chopped blossoms make a nice addition to veggie or cheese omelets.
In salads – Add fresh blossoms to salad mixes or caprese salad.
With seafood – Stuff with crab, shrimp or fish mixtures and bake or broil.
Nutrition Facts
Squash blossoms are low in calories and pack an array of nutrients:
Vitamin A – Important for eye and skin health.
Vitamin C – Helps support immune system.
Folate – Needed for cell growth and DNA production.
Magnesium – Supports bone, muscle and nerve function.
Potassium – Helps regulate blood pressure.
Iron – Provides oxygen to red blood cells.
Calcium – Essential for bone health.
Fiber – Aids digestion and gut health.
| Nutrient | Per 1 Cup |
|---|---|
| Calories | 20 |
| Fat | 0 g |
| Carbs | 4 g |
| Fiber | 2 g |
| Protein | 2 g |
| Vitamin A | 26% DV |
| Vitamin C | 14% DV |
| Iron | 5% DV |
Safety and Risks
Squash blossoms are generally very safe to eat. However, there are a few risks to be aware of:
Pesticides – To avoid ingesting chemicals, always wash blossoms well or buy organic.
Allergies – Those allergic to squash or other produce in the cucurbit family may react.
Foodborne illness – Eating spoiled or mishandled blossoms can cause food poisoning.
Toxins – Male blossoms may contain traces of toxic pollen, though levels are generally too low to be dangerous.
Use best food safety practices when handling squash blossoms – wash, refrigerate promptly and watch for signs of spoilage. Pregnant women may wish to avoid male blossoms. When in doubt, stick to female blossoms.
Cost Breakdown
If buying squash blossoms from a specialty market, farmer’s market or grocery store, expect to pay:
Conventional blossoms – $2 to $4 per dozen
Organic blossoms – $4 to $6 per dozen
Squash varieties with smaller yields like zucchini may be pricier than abundant varieties like yellow squash. Prices typically peak in mid-late summer during peak squash blossom season.
Purchasing squash with the blossoms attached can provide more value. A 4-5 pound squash yields 10-20 attached blossoms for an additional $1 to $2 usually. Grow your own squash for the most affordable blossom source.
Where to Find/Buy Squash Blossoms
Here are some of the best places to source fresh squash blossoms:
Farmers Markets – Buy directly from local farms during squash blossom season from spring to early fall.
Specialty Produce Markets – Well-stocked grocers may carry blossoms separately or still attached to squash.
CSA Farm Shares – Community supported agriculture programs provide seasonal produce like squash blossoms.
Online – Some vendors sell fresh blossoms overnight shipped from farms at a premium price.
Mexican Markets – Selection of blossoms used in traditional Mexican cuisine.
Asian Markets – May carry bitter melon blossoms and other Asian varietals.
Grow Your Own – The most affordable way to access an abundance of blossoms from your home garden.
Conclusion
With their delicate texture and mildly sweet flavor, squash blossoms are a real treat. By promptly refrigerating fresh blossoms in breathable storage, you can enjoy their fresh flavor for 2-3 days after harvest or purchase. For longer term storage, freezing or pickling squash blossoms can keep them intact for 6 months up to a year. Handle blossoms gently, watch for signs of spoilage, and use proper food safety practices to reduce risk when enjoying these unique edible flowers.
