"So I tossed them into a simple arugula salad, stem and all, and was floored by their wonderful, subtle flavor — like that of the youngest zucchini, but sweeter and slightly herbal. The slim crunchy stem was the tastiest part (so don’t trim it off). The blossoms were a great match with the bitterness of the arugula, and the salad was stunning." - Todd Hoff from Bookmarklet

we used to be able to get these for free, until the English grocers grew wiser and realised we (Mediterraneans, ie Turks/Greeks) used them for cooking, we stuffed them like we do with vine leaves, now they sell them separately, oh well. - Halil

I feel guilty now that we didn't do something with ours. Next time... - Todd Hoff