If you’ve read my books or attended my presentations, you’ve probably heard this one by now. This method of storing freshly harvested, edible blossoms over the short term is a miracle worker and has completely altered my ability to keep and use them more effectively.
When left in a paper bag or regular plastic container, fresh blooms such as squash blossoms and nasturtiums will wilt faster than you can use them. I used to be incredibly frustrated by this loss. Then one day, simply by chance, I put them into a glass Weck Jar that has a glass lid and placed that jar in the fridge. Low and behold, they lasted. And lasted, and lasted. Up to a week or even longer in some cases. Eventually they will rot or go mouldy so it is important to check regularly and remove any that have started to go off. It is critical that it be a jar with a glass lid. Plastic or metal lids will not work.
I have since found that many edible flowers can be stored fresh in this way: squash blossoms, nasturtiums, daylilies, dianthus, pansies and violas, roses, and more. I’ve experimented by placing a small square of moist paper towel or cloth in the bottom of the jar, but that doesn’t seem to matter.
This method can also be used to keep some herbs fresh; however, I prefer it for blossoms.