It is said some dahlia tubers are tastier than others so it could well be a question of trial and error. Thinking more about it since I make big winter stews, including such out of the ordinary ingredients as oca, yacon, squash, black radish, jerusalem artichokes, to name a few, than a few chunks of dahlia might not go amiss especially since by the next day everything just tastes of stew.
But I am tempted by the hosta shoots, which may make a change from alternating assorted sprouting brassica shoots with perpetual spinach for spring greens. And yes, goodlife, I will let you know how they taste if I ever get to try them.
The question is what kind do I go for, plain leaved is probably best over variegated foliage but bluer or greener, larger or smaller kinds? Another hurdle is that I don't grow any hostas at present, and while I love collecting rare and unusual named ornamental plants I'm not really a hosta fan. (apart from as a potential food source)
There are often hosta plants for sale at car boot sales and the like so could always get some there since I'm not fussed to get a named hosta cultivar.
My idea, should they prove viable , is to grow two large clumps so they can be picked alternate springs, fertilizing each picked clump as you would rhubarb so it recovers. Or perhaps a few shoots from each clump. This would give the best value for flowering and harvest.
Anyway, with all this edible food waiting to be discovered at least we know we shall never go hungry.
