The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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Inventory, lb : 7.75
This item was last sold on : 09/01/21
Myoga’s flower buds are about thumb-sized, pinkish-bronze on the outer layers and pale yellow on the inner petals. It has a tender crunchy texture similar to a young celery heart. Unlike the common ginger roots we find in supermarkets, the flavor of Myoga is very delicate and mild with aromatic nuances of ginger.
Myoga, or Myoga ginger is of the species Zingiber mioga and a member of the Zingiberaceae family. Unlike other common edible gingers, Myoga is cultivated for its unopened flower bud and stem instead of its root. When selecting Myoga, it is important to choose ones that have firm and tight buds. The leaves should stick tightly to each other when cutting through each bud. The bud should also be well-rounded and compact in shape with a nice bright color. Myoga Take (pronounced ta~kei) is the young stems of Myoga which is also edible.
Myoga is often shredded finely as a garnishment in Japanese cuisine such as soups, sunomono (vinegar salad), and sushi. Myoga can also be pickled in miso, sweet vinegar, and other types of brine.
Myoga is widely used in Japan. It is said that eating Myoga will boost your appetite. Some people also believe that eating Myoga will make one forgetful. In an ancient Japanese legend, a disciple of the Buddha once ate some delicious Myoga and suddenly forgot where he was and what he was doing.
Myoga is a traditional crop in Japan. It was introduced to cultivation in Australia and New Zealand for exporting to the Japanese market. Like most gingers, Myoga is a woodland plant. Myoga has specific shade requirements for its growth, and thrives in dappled light.
Recipes that include Myoga. One is easiest, three is harder.
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Sharer's comments : Myogas from 3nut farms
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