Edible Hosta Tart Recipe


| 6/24/2019 7:05:00 AM


Hostas are a common shade plant here in the northeast, and they’re known for their lush glossy foliage and stunning flower spikes.  They’re one of the few plants that thrives in full shade, creating a beautiful landscape where most flowers won’t grow.  Now there’s one more reason to plant this shade perennial…hostas are edible!

They were originally a wild foraged spring green in Japan, in the same way that fiddleheads and ramps are enjoyed in the states.  Somehow, when hostas made the trek across the pacific to become a landscape shrub, the fact that they’re a sought after edible plant got lost in translation. 

If you’re curious about the history of this fun plant, and a few promising studies looking at the medicinal properties of hostas, check out this article on how to cook edible hostas.

fresh hosta tart

In the early spring, the shoots taste like a cross between asparagus and leeks, with a mild sweet subtly onion-y green flavor.  They’re particularly good as simple oven roasted bacon wrapped hostas, or in a wild greens stir fry alongside other spring wild foraged edibles.



Later on in the season, full grown hosta leaves can be cooked like collards or kale.  As the flowers start to emerge, you can cook hosta flower buds and then the fully opened blossoms are tasty edible flowers (raw or cooked).



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