Wonderfully delicate fragrant culinary native Japanese woodland Ginger.
The young leaf shoots can be picked right through the growing season, however the prized part of Myoga are the fragrant aromatic flower buds produced in late summer.
The flower bud appears at ground level (not at the top of the foliage). As it develops in a large fat bud, it is cut off below the surface with a sharp knife. This flower bud is then sliced fresh like spring onions and sprinkled as a fragrant crisp garnish or flavoring for soups, noodles, fish & meat dishes.
The flower buds can also be pickled in rice vinegar and sugar to serve as a refreshing condiment with sashimi or other meals. The young fresh leaf shoots can also be harvested and prepared in the same manner.
Myoga plants are very easy to grow. Have a compact clumping habit and don't send up wild suckers everywhere. They are a perennial plant and are dormant over winter, to reappear bigger and stronger every spring.
Grow them in the cooler shady moist spots of the garden. They are not aggressively invasive (like wild ginger) when planted in the garden, having a thick clumping habit. They grow well in large tubs also. Don't plant in hot sunny spots, dryish soils.
Plants are in 1lit pots. Full growing and cultural information provided.
We are growing Myoga at the orchard so for short period when in season we can supply fresh harvested Myoga buds. Keep an eye on the website around late summer.
Photo 1 - shows Myoga flushing up with fresh summer growth (your plant looks like this at the moment).
Photo 2/3 - shows the Myoga flower buds appearing from the ground and harvested, washed prepared for use. Junko was so proud of this harvest. A pretty wet summer meant the Myoga grew really well and produced really big fat buds!