Questions about the culinary uses of products that are normally discarded or used in non-culinary applications. DO NOT use for everyday ingredients, leftovers, etc - this is off topic.

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What is the ideal age for cooking with hostas?

I've read that hostas can be fibrous, and stringy when they get to old, so what is the ideal age for hostas when you cook with them? It turns out they're used in japanese cooking if you're wondering ...