They're edible? Who knew?

Never knew this but then I should have figured it since the deer gobble them up. They always manage to eat the stuff we eat before we can get to it.

Is the scape the stalk that the flowers come out of? You harvest them before they flower?

Do they taste like anything we would recognize?

Another reason to grow hostas!

There are so many varieties of hosta. Does the color, variegation, leaf size, etc make any difference?

Hostas are in the Asparagaceae family.

I thought about harvesting a few scapes (before the buds open), but our hosta planting are still pretty young and aren't large enough to produce a huge volume of flowers. I would hate to deprive the hoards of hummingbirds that love, love, love those pretty flowers!

So that's why the snails love them so much! You do take awesome pictures, dcarch. Thank you for sharing them.

But I love the flowers and that lovely scent! I had no idea they were tasty too!

Thanks for sharing. I bet the fragrant flowers are even tastier!

I had no idea you could eat a hosta!

Thank you all!

I am not sure how many hosta plants I have in my garden, hundreds? Most of them I start from seeds.

Although you can eat all varieties of hostas, I mostly eat the "plain Jane" ones.

I am not sure how to describe the taste, kind of like milder version of asparagus? Sweeter? Crispy in a tender way.

dcarch

Since I don’t have my hostas for the flowers I will try this next year. I usually cut off the blooms, so I’ll just do it before they open!

"I am not sure how to describe the taste, kind of like milder version of asparagus? Sweeter? Crispy in a tender way."

Ohhh...sounds good to me!

Your photography and presentation is pretty good. Since you've posted it, I'm going to critique your composition. I'd have used another color and shape in place of the elongated scallions, as you already have the elongated shape and color in the scapes. Your lighting is good, as you've captured the nice shine of the sauce (arrowroot produces a shiny sauce). The mushrooms kind of got lost in the sauce, though. If they were cooked less, they would stand out more.

With food photography, there's always a fine line between not enough and too much garnish. I would think (you would have to try it and see) a third color would add significantly to the appeal of the dish (but lose the scallions - they don't add anything). Even chopped parsley would give it a little boost, even if it didn't add any color. The green and brown need something, although I'm not sure what.

There are some great online food photography courses.

Overall, it's a nice presentation.

bk

rhizo if you cut them before the flower/form seeds they will grow bigger faster..just sayin.

Yes, arcy....I always remove the stems after the flowers are spent but before seeds form. That's too late to enjoy the scapes as food, though. Next year, perhaps, I'll sacrifice a few and remove them from the hummingbird banquet.

Thank you bkay2000.

I agree with every one of your comments. Very reasonable. Obviously you have had some design background.

I post my cooking for all to enjoy and for me to learn and improve.

dcarch

No, I used to be a chef. We worked on taking our own photos for our website for a while. A menu with photos that changed weekly got to be too much, but I learned a lot about what makes food look appetizing/appealing.

bk