One of the Mojave Desert’s most delicious wild foods, yucca flowers taste similar to the innermost tender leaves of an artichoke. Today, I’m going to show you how to make a yucca flower omelet recipe, also known as Flor d’Itabo, which is one of the most popular preparations for this plant.

The edible flowers of the Yucca Whipplei (also known as Our Lord’s Candle) bloom once a year in the spring — usually around April or May. The yucca flowers were an important wild food for the native Shoshone Indians and other inhabitants of desert regions. Yucca flowers can be found growing wild throughout the Southwest and Mexico, but they are also readily available in many Hispanic markets.

What Do Yucca Flowers Taste Like?
Edible yucca flowers are a delightful and somewhat underappreciated delicacy from the yucca plant, which is native to many parts of the Americas. These flowers, often white or creamy in color, have a unique taste that can be described as slightly sweet with a hint of bitterness, akin to a cross between an artichoke heart and asparagus.
They bloom in late spring to early summer, offering a seasonal treat that can be prepared in numerous ways. Yucca flowers can be enjoyed either raw in salads, where their crisp texture and mild flavor enhance the dish, or cooked by sautéing, frying, or even boiling them for a more tender, savory experience. They are not only delicious but also packed with vitamins like C and A, making them a nutritious addition to various culinary creations. However, it’s crucial to ensure they are from non-toxic species and properly identified before consumption.
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Yucca Flower Omelet
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 eggs
- 1 tablespoon water
- 6 yucca flower petals stems and stamens removed
- 1 teaspoon butter
- 1 tablespoon minced chives
- 1 teaspoon minced cilantro leaves
- 2 tablespoons shredded cheddar cheese
Instructions
- First, rinse the yucca petals under cool running water. Remove the center of each flower, which is bitter.
- Whisk 2 eggs with 1 tablespoon water.
- Heat omelet pan with about 1 teaspoon of butter.
- Add petals to the skillet and saute, along with 1 tablespoon minced chives and 1 teaspoon minced cilantro leaves.
- Cook the eggs and add the yucca flower filling. Once omelet is cooked through, flip and add 2 tablespoons shredded cheese.
- Fold over and serve, with additional flowers as a garnish.