![](http://www.edimentals.com/blog/wp-content/uploads/2024/05/P5179088.jpg)
I’ve been making a little blanched Hosta salad for lunch this week. Just cover your plant before the shoots appear in spring, cut and serve with a Japanese dipping sauce – roasted sesame oil mixed with soy sauce. I also used Japanese Oenanthe javanica (seri) this way one day too and both were delicious!