My sister has a patch of Hostas in her yard. When I told her they were eatable she wasn't that ready to try them, but perhaps next Spring I can sneak some in.

Here is a great article on planting, raising and cooking them.

HOW TO COOK HOSTAS

"Long before hostas were planted in shady corners of suburban backyards, they were a wild plant in Japanese woodlands. In Japan, hostas are known as Urui, and they’re part of a class of vegetables known as “Sansai” or “mountain vegetables” which describes wild edibles that are commonly harvested and eaten.

Hostas are no different than any other wild foraged spring edible, similar to fiddlehead ferns, wild ramps or morels. Those wild edibles are starting to be cultivated for markets in the US, and you can in fact plant and grow ramps right in your backyard. Though they’re beautiful, we’re not likely to forget they’re also tasty in the process.

Somehow though, when hostas made the transition from wild woodland plant to backyard ornamental, people forgot about eating them. Perhaps because they crossed an ocean to get here, but whatever the reason, it doesn’t mean they’re any less tasty."