Myoga is a woodland ginger native to Japan. It is a cousin of the more familiar ginger but it is the edible flowers that are used rather than the rhizome (root). The peculiar flower buds appear at the base of the plants in early autumn. Pick them ideally before the yellow petals start to appear (but a little is okay). Use them immediately or make pickled myoga ginger.
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- Myoga ginger
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- Myoga ginger flowers at the base of the plant
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- Harvest the flower buds
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- Clean and halve the buds
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- Pack the buds in hot sterilised jars
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- Boil the vinegar mixture
Pick the flower buds and remove any tough outer layers. Wash and pat dry.
Slice your buds however you like – finely or just in half.
Bring to boil in saucepan:
1/2 cup apple cider vinegar and 1/ 2 cup of rice wine vinegar (or just one or the other)
Add 1/4 cup sugar and 1/2 tsp sea salt. Stir to dissolve.
1/2 cup apple cider vinegar and 1/ 2 cup of rice wine vinegar (or just one or the other)
Add 1/4 cup sugar and 1/2 tsp sea salt. Stir to dissolve.
Pickled Myoga Ginger
Pack the Myoga ginger buds into hot sterilised jars. Pour the vinegar mixture over them leaving a couple of cm free at the top of the jar. Seal and leave to cool and infuse for several hours.
Store in the fridge once opened.
Use wherever you like a gingery flavour. Great in a salad with radicchio, fresh figs, avocado and feta.
Any left over pickle juice can be used to make vinaigrette dressings.
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