Hosta Stiletto

Hosta Stiletto is a miniature but very dense variety, which forms a beautiful cluster of narrow and elongated bright green leaves, with fine yellow-cream margins that gradually become cream to white. Its summer flowering in spikes of lavender bells striped with purple, carried 30cm (12in) above the ground, stands out distinctly from the foliage. Easy to grow, this small, sturdy plant outcompetes most weeds, in partial shade and moist soil.

This Hosta, or Funkia, is a completely hardy perennial, with a low and compact clumping habit from spring onwards. It belongs to the asparagus family. The plant will reach 15 to 20cm (6 to 8in) in height and 40cm (16in) in flower, spreading about 35cm (14in), quite slowly. It forms a clump wider than it is tall. It is a long-lived plant, with very narrow deciduous leaves, ending in a pointed tip, with visible veins. The lamina is uniformly quite deep green, highlighted by a very fine cream edge. Flowering takes place in July-August, in the form of small pendulous bells, grouped towards the top of the peduncles. Their bicoloured mauve and purple variegation is unusual for a hosta.

The 'Stiletto' hybrid Hosta will combine well in partial shade with many perennials such as lungworts, astilbes, ferns, barrenworts, and Siberian Spring Beauty, with which it forms lovely colourful duos that require little maintenance. It also works well in the company of columbines and corydalis or small violets. It can be used as ground cover for small areas, and combined in partial shade with shrubs such as Mexican orange blossoms, variegated hollies and azaleas. All hostas grow well in pots and can remain in the same container for several years. Choose a special geranium potting soil to use during the growing season. As long as the foliage is not too dense, you can water from the top of the pot. Then place a saucer under the pot where you will pour water, maintaining a constant level in summer.

Most species widespread in Western gardens have been introduced from Japan. Hostas are edible and are called 'urui' in Japan, where they are commonly consumed.