There is an abundance of squash blossoms during spring and summer. They make for a tasty treat in a variety of dishes. We love them in quesadillas, stuffed, on pizzas, in sandwiches, or even in pasta salads. However, squash blossoms need to be picked first thing in the morning before the sun wilts them during the day. I am usually not ready to cook them that early. Sometimes there is not enough to cook on the day I pick them and I need a few more the next day.
My trick is to pick them and immediately lay them on wet paper towel in a container with a lid that seals. Right after, I mist them with some water, seal the container and pop it into the fridge. They will keep this way for 2 days.
Happy Squash Blossom Picking!
Garden of the Month: May