Below is a list of all known varieties for Squash Blossom. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Artichoke Flower (Choke) | The fully-opened, purple, thistle-like flower of the artichoke plant. The "choke" itself. While not commonly eaten, it is edible, with the petals being bitter. |
| Artichoke Flower (Opened) | The "fully-opened," "purple, thistle-like" flower. "Bitter" and "tough." (The "heart" and "flesh" of the bracts are the vegetable part). |
| Arugula Flowers (Bolted) | Small, "white-cream" flowers with "dark veins." "Surprisingly potent, peppery, nutty" flavor, just like the leaves. |
| Bok Choy Flowers (Bolted) | The "small, yellow" flowers from a bolted bok choy. "Delicate, sweet, mild, peppery-mustard" taste. |
| Bolted Artichoke Flower | The "immature" "flower bud" that "opens" on the "stalk." "Edible," but "very "bitter"" and "fibrous" "compared" to the "harvested" "vegetable." |
| Broccoli Flowers (Bolted) | The small, yellow, four-petaled flowers that appear when a broccoli head bolts. They are tender and have a sweet, mild broccoli flavor. |
| Broccoli Raab Flowers (Rapini) | The "small, yellow" flowers from rapini. "Tender" and have a "sharp, peppery, pleasantly bitter, mustard" flavor. |
| Cabbage Flowers (Bolted) | The "yellow, four-petaled" flowers from a cabbage plant. "Surprisingly sweet, mild-cabbage" flavor. |
| Carrot Flowers (Bolted) | The "lacy, white, umbel-shaped" flower heads. "Sweet, carroty, parsley-like" flavor. |
| Cauliflower Flowers (Bolted) | The small, yellow or white flowers from a bolted cauliflower. They are edible with a mild, slightly peppery, cabbage-like flavor. |
| Celery Flowers (Bolted) | The "small, white, lacy" umbels. "Very potent, celery-seed, parsley" flavor. Use "sparingly." |
| Collard Flowers (Bolted) | The "yellow" flowers from bolted collard greens. "Sweet, tender, mild-brassica" flavor. Excellent sautéed. |
| Endive Flower | The bright, "blue-purple," "chicory-like" flowers from a bolted endive plant. Edible, with a "peppery, bitter" flavor. |
| Escarole Flower | The blue, "chicory-like" flowers from a bolted escarole plant. Edible, with a "mildly bitter" flavor. |
| Female Squash Blossom (With Fruit) | The female flower, which has a tiny, immature squash at its base. Both flower and fruit are edible. |
| Kale Flowers (Bolted) | The small, yellow, four-petaled flowers from a kale plant. They are sweet, tender, and have a mild kale flavor. Often sautéed. |
| Kohlrabi Flowers (Bolted) | The "small, yellow" flowers. "Sweet, mild, brassica-cabbage" flavor. |
| Komatsuna Flower (Bolted) | The yellow flowers from this "Japanese mustard spinach." They are "sweet" and "peppery." |
| Lettuce Flower (Butterhead) | The small, yellow flowers from a bolted butterhead lettuce. Mild, sweet, and slightly bitter. |
| Lettuce Flower (Iceberg) | The yellow flowers from a bolted iceberg lettuce. Mild, watery, and slightly bitter. |
| Lettuce Flower (Red Leaf) | The yellow flowers from a bolted red-leaf lettuce. Mild, earthy, and slightly bitter. |
| Lettuce Flower (Romaine) | The small, yellow, "dandelion-like" flowers that bolt from a romaine lettuce stalk. Mild, "lettuce-like," and slightly bitter flavor. |
| Male Squash Blossom (Long Stem) | The male flower (no fruit at the base), which appears first and has a long, thin stem. Used for frying and stuffing. |
| Mizuna Flowers (Bolted) | The "small, yellow" flowers from this Japanese mustard green. "Delicate, peppery, spicy" "mizuna" flavor. |
| Okra Flower | A large, stunning, pale-yellow flower with a deep-red center (resembles hibiscus). The petals are soft, mild, and slightly mucilaginous. |
| Pac Choi Flower (Bolted) | The small, yellow flowers from a bolted "pac choi." Delicate, "sweet," and "mildly peppery." |
| Parsnip Flowers (Bolted) | The "yellow, umbel-shaped" flowers. "Strong, parsnip, sweet, herbaceous" flavor. |
| Patty Pan Squash Blossom | The flower of the patty pan squash, very similar in taste and use to the zucchini blossom. |
| Pumpkin Blossom | The large, yellow-orange flower of a pumpkin plant. Edible, but often tougher and stronger-flavored than zucchini blossoms. |
| Radicchio Flowers | The bright purple-blue, chicory-like flowers that bolt from a radicchio head. They are edible and share the leaf's pleasant bitterness. |
| Radicchio Flowers (Bolted) | The "bright, purple-blue," "chicory-like" flowers. "Edible" and share the leaf's "pleasant bitterness." |
| Rutabaga Flowers (Bolted) | The "yellow" flowers. "Sweet, peppery, mustard" flavor. |
| Spinach Flower | The tiny, non-descript, green flower clusters from a bolted spinach plant. They are edible, with a mild, "spinach-green" flavor. |
| Swiss Chard Flowers (Bolted) | The small, green, "bead-like" flowers from a bolted chard plant. They are edible and have a mild, "spinach-chard" flavor. |
| Tatsoi Flower (Bolted) | The small, yellow, four-petaled flowers from this "mustard green." They have a sweet, "peppery," and "mild-mustard" flavor. |
| Turnip Flowers (Bolted) | The "small, yellow" flowers from a bolted turnip. "Peppery, mild-turnip" and "mustard" flavor. |
| Zucchini Blossom (Cucurbita pepo) | The most common culinary blossom. Mild, sweet, with a delicate, "squash" flavor. Best stuffed and fried. |