Wikipedia references Elizabeth Ortiz, "Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area." Ortiz, Elisabeth (1992). The Encyclopedia of Herbs, Spices & Flavorings. London: Dorling Kindersley. pp. 36–7. ISBN 1-56458-065-2.
Read MoreWikipedia references C. Lauderdale and E. Evans, "Flowers are added to foods to provide taste, aroma, and color. They can be part of a main dish, a salad, or a dessert. They can be added as a garnish. Flowers can be incorporated intobeverages as flavorings, or used to make teas or wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings." Lauderdale, C. and E. Evans. Edible Flowers. Horticulture Information Leaflet 8513. North Carolina State University. 1999.
Read MoreWikipedia references several contributors "Squash blossoms may be stuffed,[2][4] battered and fried,[2][4] or made into soup.[2][5] The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.[6] The flowers are also frequently stuffed and cooked (Greek language: Kolokythoanthoi, Turkish language: Kabak çiçeği dolması). Such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire. The stuffing frequently includes a soft cheese, such as ricotta.[4][7][8] In the Campania and Latium regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters. Its use is extensive in Mexican cuisine, especially in Central Mexico, where it is used for soups and as a filling for quesadillas.
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