Myoga ginger for sale

Japanese Ginger – Myoga Ginger

Myoga Ginger

Commonly called Myoga Ginger or Japanese Ginger, Zingiber mioga is grown for the flower buds and new shoots rather than the roots. This is the pink ginger that is used in Sushi and it is a delicacy that you can grow at home.

It is grown widely in China, Japan and South Korea, this is an easy plant to grow and it thrives in dappled shade with warmth and humidity. At the same time this is the most cold tolerant of all of the gingers.

The new shoots (flower buds) are harvested and used in a variety of Japanese dishes. The flower buds are picked when young and finely shredded to use in a range of dishes. Traditionally it is used as a medicinal plant. The roots themselves are inedible.

The young stems or shoots are also used. This is a summer to autumn flowering plant with orchid like yellow flowers appearing at the base of the plant. The flower buds are used as pickles as well as a garnish. The new shoots which appear in spring are used in a similar manner.

Myoga ginger is also used as a raw condiment, it is used in sushi, it can be pickled and is used in baking in some areas of Japan. It is fragrant, crunchy and used to clear the palate especially after fish dishes.

Try it in rice dishes, in salads as well as added to miso soup and tempura.

How to grow Myoga Ginger

Best grown in dappled shade, Myoga Ginger prefers a humus rich soil, moist yet well drained.

It can not withstand very wet soils especially in winter. Commercial crops are grown in Tasmania and Victoria.

Very few insect or pest problems except for snails and slugs on the new shoots.

If you are growing Japanese Ginger from tubers, plant them at around 4 cm deep in a humus rich soil.

Mulch each year to maintain a cool moist root run. Good mulching practice will lead to better flower shoot production.

Once established, Japanese Ginger will form a dense clump and will need to be divided every few years. spring to early summer is the best time to dig and divide.


The flowers themselves appear on individual shoots shooting from the rhizome. They are harvested before opening by cutting them away from the rhizome with a sharp knife.

Summary Information

  • Botanical Name – Zingiber mioga
  • Common Names – Myoga Ginger, Japanese Ginger, Sushi Ginger.
  • Position – Morning sun Light afternoon shade.
  • Soil – Humus rich, moist and well drained especially in winter. Dig in some well rotted cow manure and compost a few weeks before planting.
  • Height – To around .6 m (2ft)
  • Fertiliser – Use an organic seaweed fertiliser, top dress with some blood and bone in early spring.
  • Container growing – Myoga Ginger will grow well in containers, choose a large container to allow the root system to spread.
  • Frost tolerant – Very mild frosts only
  • Drought tolerant – No

Japanese Ginger or Myoga Ginger is available for sale from the following nurseries

In South Australia try
KALLINYALLA NURSERY – Phone: 0428822725.
Shaen St Port Lincoln, SA, 5606

KLEMZIG GARDEN CENTRE – Phone: 08 8369 0338
32 O G Rd Klemzig, SA, 5087

In Victoria try
MT EVELYN GARDEN CENTRE  - Phone: (03) 9736 1162
126 York Rd, Mount Evelyn VIC 3796
Excellent range of herbs and vegetables, full range of general nursery lines, pots and garden statues

AJS BULLOCK NURSERY – Phone: 03 9890 3162
48 Cosier Dr Noble Park, VIC, 3174

ACORN NURSERY – Phone: 03 5141 1900 673
Canterbury Rd Surrey Hills, VIC, 3127

AUSSIE GOLD PLANT NURSERY – Phone: 03 5428 7929
126 Amess Rd Riddells Creek, VIC, 3431

In New South Wales
Try BERRIMA COTTAGE NURSERY – Phone: 02 4877 2929
28 Old Hume Hwy Berrima, NSW, 2577

BALCONY IN BLOOM – Phone: 02 9905 2462
10 Green St Brookvale, NSW, 2100

ANNANDALE GARDEN CENTRE – Phone: 02 9660 0874
36 Booth St Annandale, NSW, 2038

5366 Elizabeth Dr Bonnyrigg Heights, NSW, 2177

Japanese Ginger Info: How To Grow Myoga Ginger Plants

Japanese ginger (Zingiber mioga) is in the same genus as ginger but, unlike true ginger, its roots are not edible. The shoots and buds of this plant, also known as myoga ginger, are edible and can be used like an herb in cooking. Japanese ginger uses aren’t limited to food, though; this pretty perennial can also add visual interest to the garden.

What is Japanese Ginger?

Japanese ginger, which is also called myoga ginger or just myoga, is a perennial, herb-like plant native to Japan and the Korean peninsula. It has not been common in the U.S., but is now easier to find in nurseries.

You can grow myoga outdoors in partially shady beds or in containers – indoors or outdoors. They will grow to about 18 inches tall (45 centimeters), but may grow twice as tall if you use fertilizer. The buds and young shoots are harvested for eating.

How to Grow Myoga Japanese Ginger

Myoga is hardy to zones 7-10, but it is also well suited to growing in containers that can be moved indoors to avoid freezing.

Use rich soil that drains well, but that will stay moist, and choose a location that is at least in partial shade throughout the day.

You can fertilize myoga to get it to grow taller, but frequent fertilization is not necessary. If you will not be harvesting the buds of your myoga, you can expect to get pretty, blooming flowers in the summer.

Japanese Ginger Info for Cooking

This ingredient is much more common in the plant’s homeland of Japan, so to get it in other places you may need to grow myoga in your garden or in a container. Although this isn’t a true ginger, the flavor of the flower buds is reminiscent of ginger root but also tastes a little bit like onion.

A common use for it is in thin slices to garnish savory dishes and add subtle flavor. Use it to top salads, noodle dishes, and any other dish you would use green onion slices to garnish or flavor.

Growing myoga ginger is a great choice whether you want to enjoy the tasty buds or not. In a warm, shady garden, these plants add interesting foliage and height as well as late summer flowers.

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