Description

You will receive a live roots between 4-10″ long. Plant immediately if dangers of hard freezing are over. Check the images for planting instructions for segments and crowns. Its very easy!

Myoga ginger (Zingiber mioga), a Japanese variety prized for its edible flower buds, thrives in partial shade with well-drained, fertile soil rich in organic matter. To grow it, plant rhizomes in spring about 1-2 inches deep and 12-18 inches apart, ensuring the soil stays consistently moist but not waterlogged. It prefers a humid environment and temperatures between 60-80°F, making it ideal for USDA zones 6-10; However this variety has survived at our nursery through 3 winters with little protection in Zone 5! Harvest the aromatic buds in late summer to early fall when they emerge from the soil, cutting them just above ground level to encourage further growth.

Myoga ginger is a deciduous herbaceous perennial from the ginger family, native to Japan, China, and southern Korea. Unlike common ginger, which is prized for its rhizome, myoga is cultivated for its edible flower buds and young shoots, which offer a mild ginger flavor with a zesty, tangy twist and a crunchy texture. In Japanese cuisine, the finely shredded buds are used as a vibrant garnish for dishes like miso soup, sunomono, and roasted eggplant, while in Korean cooking, they’re skewered and pan-fried. We prefer it vinegar or sugar pickled and used as a garnish!