Squash blossoms are one of the most beautiful and ephemeral cut flowers available in summer — large, luminous, orange-yellow trumpets that last only a day once cut. Both male and female flowers can be used; to maximise fruit set, harvest only male flowers (those on a thin stem without a small fruit at the base).
Cut in the morning before the heat of the day, when the flowers are just beginning to open. They are too short-lived to hold in an arrangement for more than hours, but in the moment they are extraordinary — and they are edible. Stuffed and fried squash blossoms are one of the great seasonal treats of the summer garden.
Powdery mildew
White or grey powdery coating on leaves — usually starting on older growth in humid conditions or when nights cool.
Improve air circulation by thinning plants. Apply neem oil or potassium bicarbonate spray at first sign. Avoid overhead watering.