Before hostas (Hosta) became popular as ornamental foliage in the garden, they populated the forests of Japan. Here the plants are called Urui and belong to the mountain vegetables. Their use has largely fallen into oblivion. You will learn whether hostas are poisonous to humans and animals.
ingredients
The green plant parts of hostas are rich in vitamin C and carbohydrates. They belong to the asparagus family and are called not poisonous classified for humans. In Asia, the plant can look back on a long kitchen tradition. Here, leaves, flowers and young shoots are prepared in different ways and offered as a delicacy. The Montreal Botanical Garden classifies all 45 or so species as edible. However, cats and dogs should not nibble on the parts of the plant, because the saponin content in the leaves increases with age. These substances can toxic to pets because they irritate the mucous membranes and affect the central nervous system. While no severe poisoning occurs in humans due to an increased intake of saponins, pets such as cats can suffer from vomiting or diarrhea and, in the worst case, die.
Notice: Hostas are clearly recognizable by their spirally arranged and basal leaves and cannot be confused with other species that are poisonous.
shoots
The young shoots, which shoot out of the ground in spring, are characterized by few fibres. They are ideal for preparation and can be eaten raw in salads or steamed as spinach vegetables. The taste varies from variety to variety and is roughly reminiscent of a mixture of asparagus and spring onions. When eaten fresh, the consistency resembles the crunchy bite of iceberg lettuce. Hosta montana 'Aureomarginata' can be eaten early in the year because the hosta sprouts some time before its relatives. The nested leaves that form the shoot are characterized by different aromas:
- the younger the shoots, the tenderer and milder
- outer leaves, often pink, are bitter
- inner, light to white leaves have a subtle bitterness
Tip: Fried in sesame oil and refined with a little soy sauce and a pinch of brown sugar, the sprouts taste great.
leaves
Even if the leaves unfold, they can be further processed. These are suitable for wok vegetables or for steaming. Chopped leaves are added to smoothies, soups or stews. The proportion of fibers increases with age. The foliage becomes harder and the concentration of bitter substances increases. The hostas of the Sieboldii group develop thin and delicate leaves that are not overly fibrous.
blossoms
The blossoms of the hostas, which are fried in Japan and served with rice dishes, can be used in many ways. Purple flowers turn bluish after preparation and look more appetizing than light flowers. The latter are suitable as an addition to jams or as a decoration in salads. The more intensely the flowers smell, the more aromatic the taste of the petals and flower organs. One method of preservation is pickling in vinegar and oil.
- Hosta plantaginea var. grandiflora: strikingly large flowers with an intense fragrance
- Hosta plantaginea 'Guacamole': light violet flowers with a medium-strong fragrance
- Hosta ventricosa: dark purple flowers are suitable for frying
- Hosta sieboldiana 'Greenhorn': white flowers particularly fragrant and aromatic
Sources:
https://en.wikipedia.org/wiki/Hosta
https://www.wissenschaft.de/allgemein/toedliche-versuchung/