I’m a huge fan of perennials because they’re generally hearty, difficult to kill, and low maintenance.
However, I’m really good at growing them… Like, too good. I mean the silly things take over!!
Incidentally, I also love “forage food” and “wild edibles”. So in order to cater to both issues, I determined to grow extra hostas…to eat.
Yep, you can totally eat hostas.
This time of year is the best to catch them just poking through the soil (or in my case, wood chips)
You just dig out (or in my case, scooch away) enough earth (or woodchips– Seriously, wood chips are totally superior) to reveal about 6-7″ of growth, then with garden or kitchen shears, snip the base of the shoots.
Give em a good rinse, then you can set to cooking them!
Oven Roasted Hostas
- place them in an oven safe baking dish or tray
- Drizzle with olive oil, and add salt and pepper to taste
- I like a bit of garlic or onion powder as well, usually between 1-2 teaspoons.
- Then I place them in a preheated oven, about 400°F for 10-12 minutes *I use the broiler setting on high for 12 minutes, turning half way through.
They’re sooooo good! You could even hit em with some Worcestershire sauce or balsamic vinegar if you wanna get fancy.
This is seriously one of my favorite foraged veggies and I look forward to them every spring now!
Here’s to having functional, edible landscaping!