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How to Eat Hosta Shoots in Spring (Without Sacrificing Summer Foliage)

Hand holding hosta shoots and hosta shoots in a frying pan

This spring, while you’re out tidying your flower beds, don’t forget to cut a handful of hosta shoots to go with dinner.

Hostas are a classic landscape filler, immediately recognizable by their leaves. But what most folks don’t know, even many hosta owners, is that their shoots are quite tasty. Yes, you can eat hostas!

The Humble Hosta

Let’s be honest with each other: when it comes to notable landscape plants, hostas are kind of boring.

Hosta flowers

Oh sure, they do their job of filling flower beds and embankments alike with lush, green foliage, but even their flowers are a bit ho-hum. It’s no wonder that no one stops on their morning walk to say, “Ooh, look at Jane’s hostas! Aren’t they incredible? I’ll tell you what, no one grows a hosta like Jane.”

Poor Jane.

Poor Jane’s hostas.

Green variegated hostas
Okay, these are pretty amazing. Nice one, Jane.

But once you know those tightly curled hosta shoots that pop up each spring are delicious, slightly braised with butter, garlic and a bit of crispy bacon, you may find yourself stopping in your tracks each time you see them.

In fact, once you know you can eat hosta shoots, you start to see them everywhere.

Wait, I Can Eat My Hostas?

Yes, your hostas are edible.

Despite this notion being revolutionary here in the States, eating hosta shoots is quite the norm in Japan. In Japan, they’re called urui, which means snow leaf. (I like that name much better than hosta.) But let’s see if we can normalize munching on these tender landscape favorites each spring here.

Let’s take a closer look at when to harvest hostas, how to store and cook them, and we’ll finish with a quick care guide if you find yourself inspired to grow them.

When to Harvest Hosta Shoots for Maximum Yumminess

Hosta shoots coming up out of the ground.

Timing is crucial. You’ll want to aim to pick hostas when they’re still young and tightly furled. So, typically in early spring when they first emerge from the ground. Look for shoots that are about 2 to 4 inches tall and tightly curled, as they are at their peak tenderness and flavor at this stage.

Use a sharp knife to cut the shoots close to the crown of the plant. Or, if you don’t have a knife with you, grasp the shoot firmly at the base and twist from the plant.

Just as when foraging for anything else, be sure to pick only plants that haven’t been treated with chemical pesticides or fertilizers.

Hand holding hosta shoots

Keeping Your Hostas Fresh

The best way to enjoy hosta shoots is to pick them immediately before you cook them. However, you can store them in the fridge for a few days, wrapped in a damp paper towel and stored in a plastic zip-top bag or other container. Just don’t seal the container all the way. They’ll keep for about a week this way. Keep them in your crisper drawer for the best results.

Cooking Hosta Shoots

Hosta shoots are incredibly versatile in the kitchen. When cooking them, I would suggest using them in the same ways you would asparagus. (Oh my gosh, I just had an idea! I’m going to make cream of hosta soup this spring!) If you’re a foodie and a gardener, you’re going to want to experiment with them in the kitchen.

Hosta shoots in frying pan
Needs bacon.

Here are a few recipes to get you started:

Cheesy Roasted Hosta Shoots from Grow with Dr. Joanette

Bacon-Wrapped Hosta Shoots from Learning and Yearning

And finally, Hosta Shoot Kimchi, from Alan Bergo over at Forager|Chef

Okay, Tracey, I’m Kind of Interested in Eating Hosta Shoots, But What Do They Taste Like?

Blue hosta

Hosta shoots are mild and slightly sweet. They remind me of a cross between asparagus and buttercrunch lettuce. Their texture is hard to describe as it depends wholly on how you cook them. Done right, they’re tender on the outside while retaining the crisp crunch of a raw green on the inside.

They’re just as good snacked on directly out of the yard as they are sauteed with butter, garlic, salt and pepper.

Will They Grow Back?

But, Tracey, if I cut down my spring hostas and eat them, won’t I be stuck with a bare spot in the yard?

As anyone with a healthy deer or rabbit population nearby will tell you, no.

Rabbit hiding beneath a hosta leaf.
Back when I worked at Penn State, I used to eat my lunch in the Millennium Science Complex garden and watch one of these guys pack away hosta leaves faster than I could my own salad. They always grew back. The hostas and the rabbits.

Hostas have a remarkable ability to grow right back after being nibbled on. They can produce new growth throughout the growing season. After harvesting, hostas will continue to send up new shoots, which means you can enjoy several harvests to eat as well as their intended landscaping purpose.

It’s a good idea not to overharvest from one single crown at a time.

Instead, cut a few from several different plants each time. You can encourage new regrowth by giving your hostas plenty of water, sunlight and nutrients. (Or, you know, let spring be spring.)

Spring is the best time of year to forage, in my humble opinion. There are so many good things to eat. Of course, it helps that we’re all so desperate for green food that even stinging nettles sound appealing. (I’m kidding; sauteed nettles with garlic are a favorite spring pizza topping this time of year.)

Why not add hostas to the list?

Hosta shoots growing in the spring

Or, if you have hostas in your yard but you’ve always been a bit nervous about eating something wild, this is a safe and yummy way to dip your toe in the foraging waters. Of course, once you starting eating hostas from your yard, you’ll want to check out fiddleheads, too.

A Quick Hosta Care Guide

Are you eager to try hostas but don’t have any? Do your friends give you odd looks when you ask if you can cut their hosta shoots and eat them? Fear not! There’s a reason you see these plants in everyone’s yard – they’re ridiculously easy to grow.

Hostas are incredibly versatile, thriving in a wide range of climates and growing conditions. They will grow in USDA hardiness zones 3 through 9. If you live in a warmer climate, your hostas may benefit from a little afternoon shade. Conversely, in cooler regions, they can tolerate more sun exposure, although they generally prefer partial to full shade.

Flower bed filled with hostas and astilbe

With their broad range of adaptability, it’s no wonder the humble hosta pops up everywhere.

  • When planting hostas, choose a location with partial to full shade, as direct sunlight can scorch their delicate leaves. Hostas thrive in well-drained, moist soil rich in organic matter, so amend the planting area with compost or leaf mold to improve the soil.
  • Once established, hostas need minimal care. If you have a hot, dry spell, you’ll want to water them. However, a layer of mulch will help retain moisture and suppress competing weeds.
  • It’s a good idea to test the soil each year to see if your hostas need fertilizer. A balanced fertilizer will produce beautiful leaves as well as flowers.
  • Throughout the growing season, remove faded or damaged leaves to keep them tidy and encourage airflow.

Hostas are easy to care for and will reward you with lush foliage, graceful blooms and a culinary treat each spring, year after year.

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Tracey Besemer

Hey there, my name is Tracey. I’m the editor-in-chief here at Rural Sprout.

Many of our readers already know me from our popular Sunday newsletters. (You are signed up for our newsletters, right?) Each Sunday, I send a friendly missive from my neck of the woods in Pennsylvania. It’s a bit like sitting on the front porch with a friend, discussing our gardens over a cup of tea.

Originally from upstate NY, I’m now an honorary Pennsylvanian, having lived here for the past 18 years.

I grew up spending weekends on my dad’s off-the-grid homestead, where I spent much of my childhood roaming the woods and getting my hands dirty.

I learned how to do things most little kids haven’t done in over a century.

Whether it was pressing apples in the fall for homemade cider, trudging through the early spring snows of upstate NY to tap trees for maple syrup, or canning everything that grew in the garden in the summer - there were always new adventures with each season.

As an adult, I continue to draw on the skills I learned as a kid. I love my Wi-Fi and knowing pizza is only a phone call away. And I’m okay with never revisiting the adventure that is using an outhouse in the middle of January.

These days, I tend to be almost a homesteader.

I take an eclectic approach to homesteading, utilizing modern convenience where I want and choosing the rustic ways of my childhood as they suit me.

I’m a firm believer in self-sufficiency, no matter where you live, and the power and pride that comes from doing something for yourself.

I’ve always had a garden, even when the only space available was the roof of my apartment building. I’ve been knitting since age seven, and I spin and dye my own wool as well. If you can ferment it, it’s probably in my pantry or on my kitchen counter. And I can’t go more than a few days without a trip into the woods looking for mushrooms, edible plants, or the sound of the wind in the trees.

You can follow my personal (crazy) homesteading adventures on Almost a Homesteader and Instagram as @aahomesteader.

Peace, love, and dirt under your nails,