... as in squash/zucchini blossoms. What do they taste like? They're delicate and fresh-tasting, and serve mainly as a vessel for the cheese stuffing (in my opinion).
You can dredge them in flour and fry them in some olive oil. Lately I've been taking Melissa Clark's (New York Times) advice and skipping the cooking step. It's easier and tastes just as good.
Just pull out the stamen in the center of the flower. You may tear some of the petals doing this, but that's OK.
Then stuff it with some soft goat cheese (or other soft cheese, plus anything else that sounds good ... Melissa Clark adds a tapenade).
Twist the ends of the petals together to close, sprinkle some freshly ground pepper, and drizzle a little extra virgin olive oil.
And then bite the blossom off its stem.