Giboshi Shoots 'Urui' / 'Sagae'

In Japan, eating Hostas has been a long-standing custom, and we thought it was high time we started experimenting with it ourselves! Young leaves are blanched in boiling water for a short time, just like sugar snap peas; after boiling and the initial discoloration, cool them immediately with cold water: deliciously crunchy and tender like asparagus with a slightly bitter taste that fades quickly. Before the leaves develop, the shoots can be blanched like asparagus under a blanching pot. The flowers are edible (raw) in salads at a later stage. In short: a great addition to the edible garden, the plant also grows well in the shade. We researched and tasted many Hostas and selected the tastiest ones. The search is, of course, still ongoing, but so far, this is the best! The Japanese name for edible Hosta is Urui or Oobagibooshi.

Denominations:
Latin: Hosta
Dutch: Giboshi Shoots
Also known as: Urui, Oobagibooshi
English: Edible Hosta