hosta, shiso, cucumber salad

In the world of culinary exploration, the possibilities often lie where you least expect them. One such hidden gem right in your backyard garden is the humble hosta. Traditionally celebrated for its ornamental beauty, the hosta plant has a secret - its leaves can be transformed into a delectable addition to your salad bowl. Join us on a journey where aesthetics meet taste, and discover how this unassuming plant can elevate your salads to a whole new level. Dive into the world of hostas as edible salad greens, and prepare to be pleasantly surprised by their unique flavor and culinary potential.

That’s right. Hostas are edible!

This week’s Garden Salad Mix includes some of our favorite edible ornamentals alongside crisp lettuce mix. Please enjoy the flavors of hosta, shiso, and fresh herbs as they elevate this simple salad mix.

We’ve picked a simple salad recipe, topping the garden salad mix with quick “pickled” onions and cucumbers for a fresh and vibrant flavor combination.

The first bite is a refreshing burst of cool, crisp cucumber, its clean and watery crunch setting the stage for what's to come. As you delve deeper, the herbal notes of shiso leaves dance on your palate, infusing each mouthful with an intriguing minty, basil-like essence. The sweet lettuce and hosta leaves provide a background flavor and texture to that is filling and light. The lime dressing adds a zesty and tangy brightness, awakening your senses and balancing the dish with a citrusy kick. Finally, the toasted sesame seeds bring a delightful nuttiness, elevating the salad with their rich, earthy undertones. This salad is a harmonious blend of textures and flavors that transport you to a sunny garden

hosta, shiso and cucumber salad

prep time: 15 min

2-3 servings

Dish ingredients

part of an onion (red or white)

juice of 1 lime

1 tsp rice vinegar

1-3 cucumbers, depending on variety

pinch salt and sugar, to taste

1/2 tsp sesame oil

garden salad mix

sesame seeds

red pepper flakes (optional)

Preparation

1. Prepare veggies. Slice onion, this recipe only needs a few slices.

2. Combine the onion, lime juice and rice vinegar. Let it sit while you prepare salad veggies.

3. Slice cucumbers thinly, bite sized.
   Chop or slice garden salad mix lettuce, hosta and shiso, bite sized.

4. Toss cucumbers with vinegar mixture with a pinch of salt and sugar. Let everything sit for 5-10 minutes, for a quick pickle. Add sesame oil and toss again to mix.

5. Taste and season before serving the “pickled” cucumber and onion mixture on top of the garden salad mix. Garnish with more fresh herbs, microgreens, toasted sesame seeds or other seasonings as desired.

6. Enjoy! This salad can be an excellent side dish or be elevated with an avocado, rice, eggs, or fish to round out a full meal.

If you prefer a warm, savory main course that utilizes this week’s hosta leaves, or ones from your own garden, you could try a variation on traditional cabbage rolls of hosta leaves stuffed with hearty beef and tomato sauce and rice. Check out the full recipe over at Edible Wild Food.

Like this recipe?

We publish new seasonal recipes highlighting local, seasonal ingredients each week to help you make the most of our delicious local produce.

or click one of the tags below to find a recipe with your favorite ingredient!