Herb latin name: Hosta crispula

Family: Funkiaceae

Edible parts of Hosta crispula:

Leaf stems - raw or cooked. Crisp and sweet but rather fibrous and chewy.

Description of the plant:


60 cm
(2 feet)

to July

Habitat of the herb:

Not known in a truly wild situation, it is probably of garden origin.

Other uses of Hosta crispula:

A good ground cover plant. Plants should be spaced about 45cm apart each way.

Propagation of the herb:

Seed - sow spring in a lightly shaded position in a greenhouse and only just cover the seed. Germination usually takes place within 1 - 3 months at 10C. Make sure you keep the compost moist. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division is possible at almost any time of the year so long as there is sufficient moisture. It is best carried out in March as growth commences or in early autumn if the soil is not too dry. Hostas can be left undivided for many years and should not be divided any more frequently than once every 3 - 5 years to allow the leaves to reach maturity.

Cultivation of Hosta crispula:

Not known in a truly wild situation, it is probably of garden origin.

Medicinal use of the herb:

None known

Known hazards of Hosta crispula:

None known

Plant information taken from the Plants For A Future.