Zingiber mioga

Zingiber mioga

myoga

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Taxonomy

Common Names

myogaJapanese gingermyoga ginger

Context

nativeRegion

Japan and eastern China.

usdaZones

7-10

companionPlants

Hosta, Ferns, Japanese forest grass (Hakonechloa), Astilbe

culturalUses

Young shoots and flower buds are used as a delicacy and garnish in Japanese cuisine (e.g., miso soup, pickles).

Care

LightPartial to dappled shade; avoid direct hot sun.

WateringKeep soil consistently moist, especially during the growing season. Do not let dry out completely.

SoilRich, well-draining, humus-rich soil with good organic content.

FertilizerFeed with balanced liquid fertilizer every 4-6 weeks during active growth.

HumidityPrefers moderate to high humidity; benefits from occasional misting indoors.

TemperatureOptimal range is 15-28°C (59-82°F). Short periods down to -10°C (14°F) if mulch-protected.

HabitHerbaceous perennial with leafy shoots emerging from rhizomes.

Mature SizeUp to 1m (3 ft) tall and wide.

Growth RateModerate; clumps expand slowly via rhizomes.

BloomingLate summer to early autumn; pale yellow to pinkish flowers emerge at ground level.

DormancyWinter dormant; stems die back, regrow in spring.

MethodsRhizome division, Seed (rarely used)

DifficultyEasy via division.

Best SeasonSpring for division.

PruningCut back dead stems in autumn or before regrowth in spring.

RepottingEvery 2-3 years if grown in containers or to manage clump size.

Pests & DiseasesGenerally pest- and disease-resistant; occasional slugs/snails on young shoots.

ToxicityNon-toxic; edible shoots and flower buds.

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