Myoga. Legends, myths, symbolism, description, cultivation, methods of application

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Myoga. Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Mioga, Zingiber mioga. Photos of the plant, basic scientific information, legends, myths, symbolism

Myoga Myoga

Basic scientific information, legends, myths, symbolism

Sort by: Zingiber

Family: Ginger (Zingiberaceae)

Origin: Japan and China

Area: Myoga is common in Japan and China, and is also grown in other regions of Asia and America.

Chemical composition: Myoga contains essential oils, gingerols, shogaols, gingerdiols, curcumin and other biologically active substances.

Economic value: Myoga is used in Japanese cuisine as a spice and flavoring agent, and in traditional medicine to treat headaches, arthritis, and other ailments. The plant is also used in the cosmetics industry as an ingredient in the production of natural cosmetics.

Legends, myths, symbolism: Myoga is an important element of Japanese cuisine and culture. Its use is associated with traditional Japanese cuisine and can be an important element in various Japanese rituals and ceremonies. Myoga is widely used in Japanese cuisine to add freshness and spiciness to dishes.

Mioga, Zingiber mioga. Description, illustrations of the plant

Mioga, Zingiber mioga Roscoe. Classification, synonyms, botanical description, nutritional value, cultivation

Myoga

Myoga is a small plant with small rhizomes.

It grows wild in Japan. There they eat its inflorescences (before the flowers bloom).

Myoga ginger, a traditional Japanese crop, has been grown in Australia and New Zealand for export to the Japanese market.

As a woodland plant, myoga has specific shade requirements for its growth. It is frost hardy down to -16 °C and possibly lower.

Three variegated varieties are known: "Dancing Crane", "Silver Arrow" and "White Feather". They are less frost-resistant than non-variegated plants.

Myoga goes to the pickles, and a special dish is prepared from it.

The flower buds are finely chopped and used in Japanese cuisine as a garnish for miso soup, sunomono and dishes such as fried eggplant. In Korean cuisine, the buds are strung alternately with pieces of meat, and then fried in a pan.

Author: Ipatiev A.N.

Mioga, Zingiber mioga. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

For the treatment of headaches and fatigue: To 1 liter of water, add 10 g of fresh myogi roots and bring to a boil. Then remove from heat and leave to infuse for 10 minutes. The drink can be consumed warm or chilled several times a day.
To treat depression: for 1 cup of boiling water, take 1 tablespoon of chopped myogi roots, leave for 20 minutes, then strain and drink 1 tablespoon 3 times a day.
To improve bowel function and treat constipation: for 1 cup of boiling water, take 1 tablespoon of chopped myogi roots, leave for 30 minutes, then strain and consume 1 tablespoon 3 times a day.
For the treatment of arthritis and joint pain: for 100 ml of olive oil, take 30 g of fresh myogi roots and leave to infuse for a week. Then strain and apply the oil on sore spots with massage movements.

Cosmetology:

Mask for the face: Mix 1 tablespoon ground myogi root with 1 tablespoon honey and enough water to make a paste. Apply to face and leave on for 15-20 minutes, then rinse with warm water.
Face tonic: pour 1 tablespoon of ground myogi root with a glass of boiling water and leave for 10-15 minutes. Cool and strain. Use as a facial toner after cleansing.
Body Scrub: Mix together 2 tablespoons ground myogi root, 1 tablespoon sea salt, and enough oil (coconut, olive, or other) to make a paste. Massage your body with this mixture, then rinse with warm water.
Hand cream: mix 1 tablespoon of ground myogi root with 1 tablespoon of coconut oil and 1 teaspoon of vitamin E. Apply the cream on your hands before bed.

Attention! Before use, consult with a specialist!

Mioga, Zingiber mioga. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Myoga (Zingiber mioga) is a plant whose shoots and flowers are a food additive in Japanese cuisine. Here are some tips for growing, harvesting and storing myogi:

Cultivation:

Myogu can be grown both outdoors and in containers.
The plant prefers partial shade and moist, fertile soil.
Sowing should be done in spring or autumn.
Myogi seeds should be sown to a depth of 2-3 cm and leave a distance of about 20 cm between plants.
The plant needs regular watering, especially in hot weather.
Myoga is ready for use 2-3 months after sowing.

Workpiece:

Cut off the myogi shoots when they reach a length of about 10-15 cm.
Myogi shoots can be used fresh or frozen for longer storage.
Myogi flowers can also be used fresh or frozen for longer storage.

Storage:

Fresh myoga should be stored in the refrigerator in a bag with additional hydration (such as a damp tea towel or paper).
To freeze myoga, you first need to rinse and dry it. The shoots or flowers should then be placed in a container or freezer bag.
Myoga can be stored in the freezer for up to 6 months.

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