Blossoms from winter or summer squash as well as pumpkins can be used in cooking. The most commonly used is that of the zucchini plant. Not only edible, they are considered a delicacy by Mediterranean, Asian and Latin American chefs. Squash blossoms are extremely perishable, so you must use them quickly and wisely. Many supermarkets don’t bother keeping them in stock because of their extraordinary delicate nature. Squash blossoms are edible raw or deep fried, but once they arrive in your kitchen, do not dally. They can usually be stored in the refrigerator for 3 to 4 days, if they are in a sealed package. Generally speaking, most chefs choose the male flowers for stuffing because they are larger and will provide a bigger cup. Also, note that the female blossom will often arrive attached to a very small squash, which can be prepared as part of your recipe. Clean the blossoms, remove the stems and small green spikes at the base. Squash blossoms are low in calories and a good source of potassium, vitamin B, vitamin K and beta carotene.