Remove the calyx, pistil, or stamen from the blossoms.
Clean the flowers by submerging them in cool water and gently rinsing off any dirt or debris. Inspect for any insects.
Pat the blossoms dry with paper towels to remove excess moisture.
Short-term storage (refrigerating):
Line a breathable container with paper towels.
Place the blossoms in a single layer on the paper towels without overcrowding.
Cover with another layer of paper towels to absorb any remaining moisture.
Store in the refrigerator at around 40°F (4°C) in a low-humidity drawer or area.
Use within 2 to 3 days for best quality.
Long-term storage (freezing):
Wrap each blossom in a paper towel.
Place them in a freezer-safe container or zip-top plastic bag.
If stacking multiple layers, insert parchment or wax paper between each layer.
Remove as much air as possible and seal the container or bag tightly.
Store in the freezer at a temperature below 0°F (-18°C).
Use within 4 to 6 months for optimal flavor and texture.
Properly label your bags by indicating the date and place your bag in the freezer.
Enjoy the stored zucchini flowers in various recipes like stuffed blossoms, salads, risottos, tempura, and omelets.
Video
Notes
For more details on harvesting, cleaning, refrigerating, and freezing, please refer to the details in the article.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.