From a story in the StarTribune:
Hostas are one of the world’s most popular shade plants. In the United States, we grow them for their perennial beauty, but in Asia, hosta is grown as a commercial crop.
...the taste varies among species and cultivars, but all are safe to eat. The newest, tightest shoots are the most tender, so it’s best to harvest them before the leaves start to unfurl.
Although there’s no cookbooks devoted to hosta recipes — at least, not yet — those who eat it said hosta can be cooked much like asparagus or green beans. In Japan, hosta is often skinned, parboiled, chopped and served over rice with soy sauce.
If you have any doubts about eating hosta, ask any deer - or the rabbits in our woods:
Photos from our woodland garden.