How to Store and Handle Fresh Courgette Fleur Before Service

Courgette fleur is one of the most delicate things that will come through the back door of your kitchen this week. It bruises if you look at it wrong, it wilts within hours of opening, and it’s expensive enough that losing a box to bad handling actually hurts. Here’s how we pack it, and how to keep it in service-ready condition once it arrives.

The moment it arrives: check and refrigerate fast

Open the box as soon as it arrives and check the flowers before putting anything away — this is your window to flag any damage. Each flower is individually sealed and shipped in an airtight, sturdy box, but once opened, courgette fleur belongs in the fridge at 4-7°C straight away. Don’t rinse it unless you’re using it within the hour; moisture on the petals is what speeds up wilting and browning at the edges.

How long it actually keeps

Even handled well, this isn’t a product you stock for a week. Plan on 2-3 days from delivery to plate, maximum. The male flower (the one used for stuffing and frying) holds up slightly better than the female flower still attached to its baby courgette, which turns soft faster. If a delivery lands and you’re not using it that service or the next, scale the order down rather than hoping it keeps — fresh, properly handled fleur is the whole point of a Dutch, geothermal-grown product over an imported one that’s already spent days in transit.

Handling it before it hits the pan

Take it out of the fridge only when you’re ready to prep. The petals tear easily, so handle each flower by the base or the stem, not the bloom itself. If you’re stuffing it, check inside first — there’s occasionally a small insect tucked in the base, which is normal for an unsprayed, field-fresh flower and easy to remove with a gentle shake. Fry or finish it at the last possible moment before service; courgette fleur doesn’t hold under a heat lamp or sit well pre-plated the way sturdier garnishes do.