Growing Myoga Ginger

Myoga ginger is a relative of the ‘regular’ ginger that we use most often in the kitchen. It is a woodland plant native to Japan, China and South Korea. While the leaves look quite similar, the rhizomes (roots) are not edible. It produces thumb-sized edible flower buds that are pinkish-bronze colour and go on to develop yellow flower petals. These flowers are quite unusual in that they are produced from the base of the plant. They are produced in early autumn and are easy to miss if you don’t know to look out for them. Ideally you pick the buds before they flower but you can still use them if they have started to get a few petals.

Its woodland nature means that it thrives in partial shade (perfect in a food forest). It is said to prefer rich, free-draining soil and good even moisture especially over the summer, but mine seems to do pretty well with just the occasional watering. The leaves die back in winter (in my garden in Auckland), which provides mulch for the dormant roots. It emerges in spring as the soil warms up. In warmer climates it can be evergreen. In the South Island it is best in a polytunnel or glass house. It can also be grown in pots.

Culinary uses:
The flower buds come up from the soil in summer/autumn (depending on your climate) and as soon as they reach the soil surface, they can be harvested. In Japan, the flower bud of Myoga is often used as a garnish for Miso soup, with roasted aubergine, or in Sunomono (a vinegar-based cucumber salad).  In Korea, the flower buds are skewered with meat and pan fried.