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Are squash and pumpkin blossoms edible?

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Squash and pumpkin blossoms are edible. Prepare the blossoms by washing and trimming the stems and removing the stamens. One way to prepare is to dip the blossoms in a tempura batter and quickly deep fry. The blossoms can also be used as a garnish and as a last minute addition to clear soups. Other edible flowers include anise hyssop, apple, basil, bergamot, borage, burnet, calendula, chervil, chive, chrysanthemum, daisy (English and oxeye), dandelion, daylilies, dill, elderberry, fennel, gladiolus, grape hyacinth, hollyhock, honeysuckle, lavender, lemon, lemon balm, lilac, lovage, marigold (African and signet), marjoram, oregano, mint, mustard, nasturtium, orange, pink, plum, red clover, rocket, rose, rosemary, sage (garden and pineapple), savory (summer and winter), scarlet runner bean, scented geranium, squash, sweet woodruff, thyme, tulip, violet, and yucca.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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