Today I planted what I’m hoping is myoga which is a type of ginger from Japan and Korea. In Japanese cooking it’s used mostly as a garnish. You can eat the flower buds and the shoots and it has a crunchy texture. The scent is very unique and it tastes like ginger with a zest. It’s refreshing and bitter at the same time.
Over the years we’ve grown all kinds of Japanese vegetables and herbs. Right now we have a gobo (burdock) that’s growing healthy. Our yamaimo is taking over a part of the garden fence and Julia is starting to grow the next batch of goya (bitter melon). We always have a green onion patch going which is crucial in Japanese cooking, and edamame is something Julia likes to grow often too. Daikon is always in heavy rotation, and we’ve been having mizuna lately.
One plant we are struggling with is shiso. I’ve seen it grow like weeds in some gardens in Hawaii, but we haven’t found the right spot for it yet maybe…
Originally posted on 2021-08-08, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.