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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Hostas (Hosta spp.) are a common landscape perennial that thrive in shady woodland conditions. They are commonly eaten in Japan as a “mountain vegetable”.
Hostas are edible from shoot to flower. In the spring, shoots can be cut and eaten raw or lightly sautéed. Look for larger young shoots that are tightly coiled. They will have a juicy crunch and a flavor that is like a cross of lettuce and asparagus.
Shoots will re-grow after being cut, allowing you to enjoy several harvests per growing season.
In the summer, flowers can be enjoyed raw or cooked. They have a somewhat sweet and floral flavor.
Make sure your hostas have not been exposed to fertilizer or pesticides!
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
