Myoga (Japanese ginger)

Zingiber mioga. A herbaceous perennial common in Asia. Only the flower buds and the shoots are used in cooking; good thing they’re prolific and delicious! Shred the buds finely and add as garnish, pan-fry with meat or other hearty meals, for a gingery / zesty touch, or pickle them whole! To consume the shoots, keep the soil around the plant covered, so that new shoots are not exposed to sunlight, and harvest them when they are still young and tender

The myoga has lovely tropical foliage and can be an attractive addition to your garden. The plants prefer partial shade, rich soil, and good even moisture, but can handle other conditions as well.

Based on literature, these plants are hardy to zone 6, but there is anecdotal success at overwintering at zone 5b. At our own nursery, they happily survived through multiple -17°C nights before I was able to dig them up and bring them in for the winter. So - if you are zone 5b or colder consider it a tender perennial to protect or bring in for the winter until you have enough plant material to experiment with.