Myoga - Japanese Ginger
Myoga (Zingiber mioga)
Myoga is a plant from the ginger family. However, in this case the rhizome is not edible but the flower buds are. These exclusive bulbs are in high demand and must be harvested just before the bulbs start to flower. The taste is a mix of ginger and shallot.
Myoga grow guide
The plant emerges in the spring and produces long stems with beautiful green leaves. A small plant quickly grows into a large bunch. The plant is hardy but does drop its leaves and stems in winter. Due to the rapid growth, it is best suited in the open soil in a partially shaded spot. To keep the flower bulbs coming through nicely, we recommend covering the soil around the plant with a layer of leaves or bark of 5 cm. This makes harvesting the bulbs easier and keeps the bulbs from drying out or flowering before they are large enough.
In summer the first bulbs emerge from the ground. This continues until it gets colder. You can easily break or cut the bulbs.
Harvest the bulbs before they flower. Cut them in half and into fine strips. They can be used as a garnish with soups, noodles and salads. In addition, can be pickled. They have a short shelf life in the refrigerator.