Myoga Ginger

Myoga Ginger

Myoga Ginger is an essential ingredient in many Japanese and Korean dishes where its young shoots and emerging flower buds are used to flavor a variety of dishes including sushi, miso soup and fried meats. Myoga Ginger is an herbaceous perennial that prefers dappled shade and a humid growing season to thrive, but can be convinced to grow where enough summer water is present. In winter it doesn’t like to be too wet, so well draining soil is a must, especially here in the Pacific Northwest.

It is a close relative of the common culinary ginger but is much hardier, growing all the way down to Zone 6. In colder climates it can be grown as a potted plant and brought in for the winter. Native to Japan, the plants are very handsome and the foliage adds a subtle tropical flare to the garden. As an herbaceous perennial plants will die back to the ground in late fall and spring back to life in late spring when you can harvest its young shoots. Allow the plant 1-2 years to get established before harvesting shoots.

Latin Name: Zingiber mioga
Site and Soil: Myoga prefers part shade to half day sun in a rich well draining soil
Pollination Requirements: None
Hardiness: 5º Fahrenheit
Bearing Age: Myoga Ginger should begin producing buds the year after planting
Size at Maturity: Myoga grows 2-3 feet in height and dies back to the ground in winter
Bloom Time: Throughout the summer
USDA Zone: 7 for sure, and reportedly Zone 6