{"id":26293,"date":"2020-08-16T11:31:45","date_gmt":"2020-08-16T09:31:45","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=26293"},"modified":"2022-03-10T19:41:28","modified_gmt":"2022-03-10T18:41:28","slug":"a-taste-of-myoga","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=26293","title":{"rendered":"A Taste of Myoga"},"content":{"rendered":"\n

After many years trying, I finally had a taste of home grown myoga or Japanese ginger (Zingiber mioga<\/em>) this week!
I think it was in the garden of my friend Frank van Keirsbilck (of http:\/\/www.thevegetablegarden.be<\/a>) in Belgium that I\u00a0 first saw this plant. I bought a plant from Edulis nursery in the UK in 2010 and planted it in my garden, hoping it would be hardy enough. It survived for 3 years, but grew weakly and emerged in the spring later and later every year, before disappearing for good. Determined to have a taste, Frank sent me a starter in 2016 and, now, 4 years on my pot grown plant kept indoors in a cold bedroom all year finally produced a flower bud, the main part eaten. We made a Japanese style soba (buckwheat pasta) dish to which the shredded myoga was added! A very pleasant mild ginger taste, making it all worthwhile. I will now move it to a larger pot.<\/p>\n