Myoga (Japanese Ginger)

This year my Myoga plants have been extremely productive and getting a handful of Myoga every week.

Myoga (Japanese Ginger)

I'm getting plenty of Myoga recently and not sure what to do with them. They are best eaten fresh with Somen noodles and the like, but I have more than I can use. Need to find a way to store them.

Myoga (Japanese Ginger)

Starting to get Myoga.

Myoga (Japanese Ginger)

Myoga (Japanese Ginger) is starting to sprout.

Myoga (Japanese Ginger)

Myoga (Japanese Ginger) is a perennial. This is this plant's second year and it is quite productive. When it dies back in the fall I will remove all the dried stocks and cover the top soil with fertilizer to prepare it for next year.

Flower buds grow from a root near the base of the plant. For the best flavor and texture, pick them before they flower.

Myoga is generally sliced thinly and used in a verity of Asian cuisines, such as toppings for Tofu. Miso soup and Somen noodles.

 

Myoga (Japanese Ginger)

Myoga (Japanese Ginger) is starting to sprout. Myoga does not like direct sunlight, so I have it in the back of my house away from a lot of direct sunlight, I have some in a container and some directly in the ground. Both locations produce equally.   

Ground

 

Myoga (Japanese Ginger)

 

Today I got a few Acerola, Strawberry Guava and a few Myoga. The three Myoga to the left are a little smaller than average, but the right one is a monster. I never got one this large. I hope it tastes fine. 

Myoga (Japanese Ginger)

Myoga season is nearly over, but my plants are producing tons.

These are just some of the Myoga that still remaining. I will wait until they are a little larger to pick.

Myoga (Japanese Ginger)

It has been raining a lot and I'm getting some pretty large Myoga.

Collected over the past week.

Refrigerate

This is what a Myoga looks like as it is just starting to flower. It is still good to eat at this stage.

This is an aerial view of a Myoga. It's more difficult to see the shape of the Myoga, but you can see how it grows out of the soil.

Myoga (Japanese Ginger)

Myoga (Japanese Ginger) is at its peak and starting to produce the edible flowers, which grows at the base of the stock.

Myoga (Japanese Ginger)

These Myoga (Japanese Ginger) plants are growing so quickly. They started to sprout about three weeks ago and now quite tall.

Myoga (Japanese Ginger)

My Myoga (Japanese Ginger) started to sprout around the beginning of March.

Myoga (Japanese Ginger)

(9/10) My Myoga (Japanese Ginger) is starting to produce a lot of Ginger. I picked these today, but there are many more.  

Myoga (Japanese Ginger)

I picked these Myoga (Japanese Ginger) a few days ago.

Above are a few Myoga, but I found many. 

 

Myoga (Japanese Ginger)

I planted Myoga (Japanese Ginger) rhizomes (roots) a few days ago and starting to see a sprout.

The roots I brought were already starting to sprout, so no surprise they started to pop-up so quickly. Myoga is a perennial and propagates by creating new rhizomes near or at the base of the parent plant, like Garlic Chives and Ginger. Myoga does not like direct sunlight and grows best in a shaded area.

Myoga flower buds appear at the bottom of the plant.

Myoga flowers buds should be picked before they begin to sprout for optimum tenderness and aroma.

(4/19)

(4/21)

(4/27)

(5/6)

(6/1)

(6/22) Finally starting to see Myoga flower buds.

(7/11) Today I got my first Myoga.

(7/18) Got another Myoga.