Cilantro is the leaves and stems of the coriander plant, also known as Chinese Parsley. An annual herb and member of the carrot family, cilantro is the most widely used, aromatic, leafy herb in the world.
Kharbooza, or Musk melons range in size from large orange to a volleyball. Some Musk melons have a distinct musk smell, which is how they earned their musky moniker
Inventory, lb : 0
Myoga is harvested primarily in the summer months.
Myoga is a traditional crop in both Japan and Korea. It is inherently embedded within Japanese culture and cuisine. It is grown for its edible flowers and shoots for culinary, medicinal and ornamental purposes. Myoga's flowers are sterile, so reproduction lies within the ability to propagate the rhizomes, the plant's roots. The roots are separated to create new plants. The flower buds are harvested before they reach the ground's surface. This lack of exposure to chlorophyl explains the translucent appearance of the flower buds. If the flower blooms before its harvested, it is considered inedible.
Myoga has a pale ruby-kissed skin with a white and limestone green flesh. It has a delicate flavor, smooth and crisp texture while its aroma is pungent. This pungency is due to the concentration of the compound, galanal, found within its roots. Its delicate flavor and thin-skinned buds allow it to absorb the flavors of companion ingredients. Its culinary purposes lie primarily in its fragrance and textural appeal.
Myoga is often used for pickling. It's delicate texture is a wonderful addition to soup broths, sushi (rice) dishes and stir fries. It can be substituted for ginger but it will not provide as much spice as ginger readily does.
Myoga is an herbaceous woodland perennial which prefers rich soils and deep shade. Although Myoga is native to Japan and Korea, several varieties have been cultivated successfully in New Zealand and Australia.
Recipes that include Myoga Flower. One is easiest, three is harder.