Photos of Edible Greens

Squash Blossoms and Tips       The squash blossom was one of the first edible flowers to become relatively common in the United States. The young tips of the vines are edible too, and are excellent chopped and quickly stir-fried. Of course, my canaries adore the blooms, pollen and all, as well as the vine tips. This is handy, since pinching back the tips can help to keep these hardy vines from taking over your whole garden!       Mexicans eat the delicately flavored blossoms in quesadillas and in an elegant soup called 'sopa de flor de calabaza', which translates as 'pumpkin blossom soup'. In Italy, the fragile orange-yellow zucchini blossoms (fiori di zucca) are fried in a beer batter, sometimes after first being stuffed with a soft cheese.       Squash blossoms can be grilled, poached, steamed or eaten raw in salads. Or brush them with a little olive oil, pop them in the toaster oven, and spread a little goat cheese on them when they're wilted and hot.       You'll find more on cooking with squash blossoms, along with a recipe for Squash Blossom & Gruyere Soup with Herb & Pine-Nut Stuffed Blossom Garnish (absolutely to die for!), here

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