Courgette flowers (Cucurbita pepo) picked with the baby courgette still attached — the female flower of the plant, harvested before the fruit develops beyond a few centimetres. The male flowers, which grow on a longer stem without a fruit, are the ones more commonly sold loose in southern European markets. These female flowers give you both the blossom and a tender miniature courgette in one piece, which makes them more versatile in the kitchen. The petals are thin, delicate, and mildly sweet with a faint courgette flavour — somewhere between a squash blossom and a very mild lettuce. They are fragile and highly perishable, which is why they rarely appear in mainstream retail. Once picked, they begin to wilt within a day or two and should be used as soon as possible after arrival. Store in the fridge loosely wrapped in damp kitchen paper and cook within 24 hours for the best texture and colour. The classic treatment across Italy, Provence, and Spain is to stuff and cook them — the petals form a natural pocket around a filling, and the baby courgette at the base provides structure. But they are also good torn into ribbons and stirred through pasta or risotto at the last moment, where they wilt into the dish and add colour and a gentle sweetness. A few petals scattered raw over a salad or a finished plate of grilled vegetables gives an immediate visual lift. Origin: Netherlands Ingredients: Courgette flowers with baby courgettes.
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