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With its subtle, slightly sweet taste, zucchini flower is a staple of southern cuisine, from Provence to Italy. Very tasty, it's also a source of fiber, minerals and nutrients, and traps fat.
Zucchini flowers are traditionally cooked as fritters or stuffed in Nice. You can also put them on pizzas, quiches, tarts and even risotto for the more daring! They're a great accompaniment to pasta dishes, and will delight your guests as an aperitif.
Before cooking, remove the pistil and rinse in clear water
The first harvest takes place after 4 to 5 weeks, when large, bright orangey-yellow flowers appear.
Zucchini flowers are best harvested in the morning, when they are fresh and open. Harvest them as soon as they reach full size. Once harvested, the flowers should be eaten quickly, as they don't keep very well.