The yucca flower — flor de izote in Central America — is the edible, creamy-white blossom of the izote yucca, borne in tall panicles atop the plant. Waxy, bell-shaped and faintly bitter, the petals are cooked as a distinct flower vegetable: the bitter green pistils and stamens are pulled from each bloom, and the tender petals are then boiled and sautéed with egg, tomato and onion, folded into pupusas, or dropped into soups. It is the national flower of El Salvador and a seasonal delicacy across the region.