Are hostas poisonous?

Before hostas became popular as ornamental leaves in the garden, they colonized the forests of Japan. Here the plants are called Urui and belong to the mountain vegetables. Their use has largely been forgotten. You will find out whether hostas are poisonous for humans and animals.

ingredients

The green plant parts of the 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 culinary tradition. Here, leaves, flowers and young shoots are prepared in various ways and offered as a delicacy. The Montreal Botanical Gardens classify all 45 or so species as edible. Cats and dogs should not nibble on the parts of the plant, however, 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 in humans there is no severe poisoning due to an increased intake of saponins occur, pets such as cats can suffer from vomiting or diarrhea and in the worst case scenario die.

Note: Funkia are clearly recognizable by their spirally arranged and basal leaves and cannot be confused with other species that are poisonous.

Shoots

The young shoots that shoot out of the ground in spring are characterized by few fibers. 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 onion. When consumed fresh, the consistency is similar to 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 sprout are characterized by different aromas:

• the younger the shoots, the more tender and mild
• outer, often pink leaves are bitter
• inner, light to white leaves have a subtle bitterness

Tip: Seared 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 processed further. These are suitable for wok vegetables or for stewing. Chopped leaves are added to smoothies, soups or stews. The proportion of fibers increases with age. The leaves become harder and the concentration of bitter substances increases. The funkias of the Sieboldii group develop thin and delicate leaves that are not too fibrous.

blossoms

The flowers of the hostas, which are deep-fried in Japan and served with rice dishes, are extremely versatile. Purple-colored flowers turn bluish after preparation and look more appetizing than light-colored flowers. The latter are sugared 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 soaking in oil and vinegar.

• Hosta plantaginea var. grandiflora: strikingly large flowers with an intense fragrance
• Hosta plantaginea 'Guacamole': light purple flowers with a medium-strong fragrance
• Hosta ventricosa: dark purple flowers are suitable for deep-frying
• Hosta Sieboldiana 'greenhorn': white flowers particularly fragrant and aromatic

Sources:
https://en.wikipedia.org/wiki/Hosta
https://www.wissenschaft.de/allgemein/toedliche-versuchung/