The plants die off and come back every year without us caring for them at all. As with most ginger plants the roots are invasive, so in an effort to contain them I buried some fence pailings to try and stop the roots from taking over the whole garden. When most people see our little ginger plot they think it’s sweetcorn.
It’s only the tender new flower heads that are harvested. You can see one here...
I think you have to be Japanese to truly appreciate them. Izumi slices them up and uses them in asian style salads or as a garnish in noodley soups. This is what they look like when they’re harvested. She often gives her Japanese friends a handful when there’s more than she needs and they always appreciate this little taste from home (you can't buy it in the shops here).
There’s a lot we can learn from the various cultures when it comes to things they eat.
At the end of the season the crop has all died off again...
But I don't need to do anything. It'll just come back again all by itself next season.
On a visit to a food market in Kanazawa, Japan in September 2012 we came across a store selling Myoga in small bags for ¥150 each (which is about NZ$2.25/US$1.86).
These are not such a great photos, but you can probably see that the flower heads are quite plump – they’re quite a bit bigger than I’ve ever grow them. Perhaps if I start fertilising mine I can get them to grow a bit bigger. Maybe some Sulphate of Potash for better flowering and fruiting?
Read more about my Myoga Plant here
See video showing how we harvest Myoga Ginger