Just yesterday my good friend Jonathan sent me an interesting e-mail. It was about hostas, plants that grow in his backyard. I had always thought that they looked beautiful, but the thought never came across my mind that they looked tasty. Unfortunately, I might not get to try some any time soon, for they don’t grow in my backyard, and the grocery store doesn’t sell them! Jonathan says that asparagus and hostas are like cousins, so his family treats them the same. If you do try to cook some for yourself to eat, the older the plants get, the more bitter they are, so eat them early in the season. Here is how to cook them, a recipe by Jonathan Teller-Ellsberg:
“You can harvest a “head” of hostas two or three times in the spring, then leave the plant alone to regrow normally for the rest of the season. This allows the roots to build up their energy stores to get through the next winter.
“For one meal, I cut them up and gave them a good cleaning with the salad spinner. As the leaves grow up from the roots, they tend to collect bits of dirt and other detritus in their curled up shape. Sometimes I will leave them whole and steam them just long enough to be medium wilted.
“This time I sauteed them with olive oil, a little bit of toasted sesame oil, chopped garlic, salt, pepper, and a splash of rice wine vinegar. Et voila! They were fantastically delicious.”