Hosta capitata
(Koidz.) Nakai
AsparagaceaeLeaves
iNaturalist · cc-by-nc
(c) Fred Gibbs, some rights reserved (CC BY-NC), uploaded by Fred Gibbs
(c) Fred Gibbs, some rights reserved (CC BY-NC), uploaded by Fred Gibbs
iNaturalist · cc-by-nc
(c) Sangyun Kim, some rights reserved (CC BY-NC)
(c) Sangyun Kim, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Leaves
The young leaves are eaten cooked in vegetables and soup.
Where to Find It
It is a temperate plant.
Asia, Korea, SE Asia,
Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
A temperate herb in the Asparagaceae family with edible leaves.
Wikipedia
Source ↗Hosta capitata is a perennial species of flowering plant in the genus Hosta, native to central and southern Japan as well as South Korea.
Names & Synonyms
Okjamhwa
Hosta caerulea var. capitata Koidz.Hosta nakaiana F. Maek.
References (2)
- Hwang, HS, et al, 2014, Distribution characteristics of plant in the Ungseokbong Mountain, Gyeongsangnam-do, Korea. Journal of Asia-Pacific Biodiversity. 7(2014) e164-e178
- Kim, H. & Song, M., 2013, Ethnobotanical analysis for traditional knowledge of wild edible plants in North Jeolla Province (Korea). Genetic. Resour. Crop Evol. (2013) 60:1571-1585
