Unlike so-called stem or common ginger, myoga is not cultivated for a fleshy rhizome. Instead, it is grown for its fat, rosy-white flower buds.
Appearing at the base of the green, leafy stalks, myoga buds begin to poke out when they are about two to three inches long. To harvest, snap them off beneath the soil, where they narrow at the base.
If left undisturbed the buds open into orchid-like yellow and white flowers.
Myoga is a plant that keeps on giving: When it crowds its pot, divide the plants in spring and repot the divisions before they have fully-leafed out.
A delicious cocktail twist: Myoga leaf, grapefruit peel, elderberry syrup, gin, and tonic.
How to eat myoga buds? Their floral flavor is delicate and mildly spicy.
A perfect breakfast: Myoga slivers atop warm, eight-minute eggs with avocado and Aleppo pepper.
There is no limit to dressing up a can of good sardines.