Myoga Japanese Ginger (Zingiber mioga)

Myoga Ginger is not cultivated for its rhizome. Instead, Myoga is grown for its fleshy rose-and-white flower buds. They are firm and crisp, and a seasonal delicacy in Japan and Korea. Myoga is also a cold tolerant ginger, a Japanese native plant grown for its edible flower buds. It is a herbaceous, deciduous perennial that is best grown in partial shade where soils are moist. Protect from frosts and may be grown indoors. New shoots and flower buds can be eaten raw or sautéed. Perfect replacement for the Flower Torch Ginger!

The same genus as ginger but, unlike true ginger, its roots are not edible. The shoots and buds of this plant, also known as myoga ginger, are edible and can be used like a herb in cooking. Japanese ginger uses aren’t limited to food, though; this pretty perennial can also add visual interest to the garden.

Plant Care

• Soil: Prefers moist, well-drained soil rich in organic matter with a slightly acidic pH.
• Watering: Keep the soil consistently moist, especially during the growing season.
• Temperature: Thrives in temperatures between 15°C and 25°C. Mulch heavily to protect rhizomes in colder climates.
• Light: Partial shade is ideal, as full sun can scorch the leaves.
• Fertilising: Use a balanced fertilizer like 10-10-10 every two months during the growing season to encourage lush growth.
• Pruning: Not typically necessary, but remove old flower stalks and dead foliage to keep the plant tidy.
• Mulching: Apply a thick layer of organic mulch to retain moisture and protect the rhizomes.
• Pest Control: Watch for slugs and snails that can damage young shoots. Use organic slug and snail control methods.
• Flowering and Fruiting: Rarely flowers; cultivated mainly for its flavorful shoots and rhizomes.
• Potting: Can be grown in containers, ensuring they are large enough to accommodate the spreading rhizomes.
• Feeding Regime: Regular feeding during the growing season supports the development of shoots and rhizomes.