Blossoms and Summer Squash Both From Easy-to-Grow Plant 5/2/02

"It’s fairly easy to grow from seed – even for a new gardener. Today’s varieties are shrub-like and take just 3 to 4 feet of space. Once established, the plants don’t need much care. They produce their highly prized, edible flowers within weeks. A month to six weeks after that, you have table-size squash ready to harvest," said Chuck Marr, horticulturist with Kansas State University Research and Extension.

The plants are frost-sensitive, so mid-May is traditional sowing time in the central High Plains, Marr said. A second planting in early August will bring a fall harvest.

Squash Blossoms:
Which Ones to Pick

MANHATTAN, Kan. – Gardeners can eat blossoms and still harvest summer squash.

"Like many of its vining relatives, squash needs bees for survival, because its plants produce both male and female flowers. The male flowers usually appear first and outnumber the female flowers. But each plant only needs a few males. The female blossoms produce the squash," said Chuck Marr, horticulturist at Kansas State University.

These facts are the basis for how gardeners can identify which flowers to harvest, without reducing squash numbers. Where they attach to the stem, female blossoms have a bulge – a tiny squash – and male blossoms are thin.

"Of course, if you’re worried about growing more squash than your family can eat, you can harvest female blossoms, too," Marr said. "In fact, some gardeners like squash blossoms so well, they grow extra plants so they can strip some of every flower available."

The female flowers are most sought-after by squash blossom fans.

"They’re also easier to handle in the kitchen," he said. "Male flowers have a fairly large, rather coarse set of anthers in the center. Those anthers get tough if you harvest male flowers after they’ve fully opened. They get slimey if the flowers stay in storage for more than a few hours.

"That’s why it’s best to harvest male blossoms while they’re still budded and put them to use fairly quickly. Otherwise, you’ll need to remove the anthers by hand, to get the quality you’ll want."

In the past, summer squash became known for producing more than a single family could eat.

"As often as not, the real problem was that gardeners simply planted too much. Summer squash is meant to be eaten right after harvest, so those gardeners ended up in a ‘use it or lose it’ situation," he said.

Today’s "problem" is almost the reverse. Squash blossoms – fresh and cooked – are quickly gaining popularity as a food item. Gourmet gardeners who don’t grow enough plants can end up harvesting so many blossoms that none are left to produce "fruit."

* Yellow – thinner on its stem end, where it’s either "crook-" or straight-necked; includes yellow varieties that look as if they have been dipped in bright green on their broader "blossom" end.

* Zucchini – cylinder- to club-shaped with skin that can be light to dark yellow or green, as well as near-black; includes deeply ribbed Italian varieties.

* Scallop (Patty pan) – round and rather flat, like a small, thick plate with scalloped edges; available in white, yellow-white, intense yellow, deep green, medium green and light "mint" green.

"Blossoms are ready for harvest when they’re full-sized and probably easiest to handle while still budded or just beginning to open. They’re best if used within hours, but will keep a day or two in the refrigerator, especially if you remove the center parts from the male flowers," Marr said. [See sidebar.]

Squash blossoms’ food use has a long history in both Native American and European cultures.

Their first entry into modern U.S. cuisine was probably as a colorful garnish, the horticulturist said. But the blossoms’ other uses now include being sliced and added to fresh green salads, stuffed and baked, batter-coated and deep fried, and sautéed in butter.

Yellow and zucchini squash are ready for harvest when they are 6 to 10 inches long and still immature.

"Squash develop quickly, so regular harvesting can be important. That’s particularly true for the yellows and zucchinis, because if they’re allowed to reach full maturity, they’ll have toughened skin and seeds," Marr said.

Harvest time for scallop (Patty pan) squash depends on the variety. Many are best "teacup-size." Some can still be good eating at full maturity.

"In many recipes, the three types are interchangeable," the horticulturist said. "You can grill, steam, boil, sauté, fry or stir-fry summer squash. You can even use baby squash as an appetizer or sauté it whole with other vegetables – whether the flower’s still attached is a matter of choice.

"Squash-specific recipes mostly developed because some older zucchini varieties were really prolific. But now some cooks simply like to make zucchini pickles or think no summer is complete without zucchini bread."

Marr recommends the following for gardeners interested in planting any kind of summer squash:

* In Kansas, choose a K-State field-tested variety, such as Summer Crookneck, Prolific Straightneck, Eldorado (yellow zucchini), almost any green hybrid zucchini, or Sunburst (yellow scallop).

* Follow label directions or plant 2 feet apart in rows that are at least 3 feet apart.

* Pay close attention to weed control until vines reach full size. Black plastic mulch can help reduce the competition. Any needed cultivation must be shallow because squash roots can be shallow, too.

* Water as needed until the plants are established. After that, squash can tolerate drier conditions.

"Once a summer squash reaches full vine spread, it usually needs little additional care," Marr said. "Your next concern will be finding gloves and a sharp knife for harvesting. Squash leaf stalks and stems are prickly and can irritate and scratch unprotected skin. In turn, gardeners’ rough handling can easily mangle a limp, soft squash blossom; it can bruise and scratch a tender immature squash. So you’ll need to take care."

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.