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Zingiber mioga
Also called Japanese ginger, Mioga ginger, Myoga ginger
Myoga (Zingiber mioga) is a deciduous ginger-family perennial grown mainly for its edible flower buds and shoots. It thrives in cool, shaded, humus-rich ground and is hardy to about -16 °C.
Myoga (茗荷, myōga; also myoga ginger) 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.
A traditional crop in Japan, myoga ginger has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant, myoga has specific shade requirements for its growth. It is frost-tolerant to −16 °C (3 °F), and possibly colder.
Myoga has shown promise for potentially anticarcinogenic properties.
Text excerpted from the Wikipedia article Myoga by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
