Mioga Ginger
Zingiber mioga
Myoga or Japanese ginger is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea. Only its edible flower buds and flavorful shoots are used in cooking. The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant. In Korean cuisine, the flower buds are skewered alternately with pieces of meat and then are pan-fried.
Description from Wikipedia (CC BY-SA).
At a glance
- Sunlight
- Deep shade
- Water need
- Medium
- Mature height
- 0.6 m
- Maintenance
- Low
- Hardiness
- USDA 6–9
- Layers
- herb, groundcover
Functional roles
Propagation
How to make more of this plant for free — the permaculture way.
When: Divide rhizomes spring
Hardy ginger grown for its edible flower buds and shoots; thrives in damp shade.
Where to get it
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Seed data pending expert review. Identification photo and description are sourced from Wikipedia/Wikimedia; always confirm a plant in person before eating any part of it.