Myoga Ginger Zingiber mioga

Myoga ginger is a rhizomatous perennial in the ginger family (Zingiberaceae). It probably originated in southeast China but is also found in Vietnam, South Korea, and Japan. In its native environment, it grows on shady slopes and mountain valleys beneath trees. The genus name, Zingiber, is Greek for zingiberis. It comes from the Sanskrit name of the spice, singabera.

The Myoga ginger prefers rich, organic, well-drained soil and part shade in a sheltered location not facing north. It should be protected from excess winter moisture. Plant the main root 1 ½ inches deep parallel to the ground with the smaller roots pointed downward. No pruning is required and only minimum fertilizer. The Japanese varieties are usually available commercially. They only grow about three feet tall and eventually spread to three feet in 2-5 years. The Myoga ginger is propagated by division in spring or by replanting five inches of a rhizome cutting. The Chinese variant has more flowers and generates seeds for propagation. The Inflorescences are partially buried and emerge close to the ground in mid-summer.

Some research has indicated that it can reduce weight gain, insulin resistance and hepatic gluconeogenesis (fatty liver). Only the flower buds and new shoots are eaten in Japan. The rhizome is not eaten. The Japanese have annual myoga festivals. The Myoga ginger is grown in Japanese homes and is available in their markets. Two myoga ‘buds’ appear on many Japanese family crests.

The Myoga ginger can be grown in containers but should be brought inside in cold climates. It can be grown in borders, flower beds, woodland gardens and edible gardens for a tropical-looking plant.

Insects, Diseases, and Other Plant Problems: Slugs and snails can attack the young plant. The older plant is susceptible to scale insects and glasshouse red spider mites. It is also susceptible to fungal root rots.

Additional Zingiber mioga images at Juniper Level Botanical Gardens

• Zingiber Mioga

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