Hosta Ripple Effect

Hosta 'Ripple Effect', derived from the famous variety June from which it inherited its hardiness, is distinguished by its long, undulating leaves, curiously twisted and beautifully variegated. The centre of the leaves is yellow in spring, with a fine border of blue-green. In summer, the centre turns lime-green and the fine border becomes green. It is a hosta with moderate growth that has summer flowers composed of lavender flower spikes. A reliable and characterful variety, ideal for beautifying damp and shady areas of the garden or patio.

Hosta 'Ripple Effect' is a deciduous herbaceous plant, very hardy, with its vegetation emerging from the ground in spring. It belongs to the asparagus family. Slow-growing, but long-lasting, this variety forms a beautiful clump of leaves, reaching about 30 cm (12in) in height and 50 cm (20in) in width, depending on the growing conditions. Its leaves are elongated, ellipsoid, lanceolate with cordate base, with smooth but highly undulate margins and pointed tips. From the heart of its variegated foliage emerge, in July-August, tall flower stalks of about 40-45 cm (16-18in), bearing racemes of bell-shaped, non-fragrant, mauve flowers.

Hostas like cool, well-drained and rich soils, these plants dislike drought and scorching exposures. A  location with afternoon sun should be avoided as it can burn the leaves of these perennials. With their generous and decorative foliage, hostas are perfect as groundcover, in borders or in partially shaded, even shaded, flower beds. Combine hostas with each other, associate them with ferns, solomon's seal and other low-growing groundcover perennials such as creeping bugles, lamiums... This way, you will enhance the shaded and slightly humid parts of the garden. Hostas also thrive in pots, which should be placed in semi-shade and watered regularly. Around a pond, plant them with persicarias, carex and astilbes.

Most of the species commonly found in our gardens have been introduced from Japan. Hostas are edible and are called urui in Japan, where they are commonly consumed.