Le 29/06/2010 21:47, James Waddick a écrit : > > Dear Friends, > A non - taxonomy, a Non Greek/Latin question please. But this > might develop a fire storm of foodies. > > I think that Zingiber mioga is considered among the hardiest > member of the Zingiber genus. After a couple false start,s I have a > patch growing well and healthy although yet to bloom. According to > some google sites the flower buds are shredded and used in Miso soup. > > My Question- are the roots edible, like the "Edible Ginger" - > Zingiber officinale? Has anyone on the list actually eaten any parts > of Z. mioga? I'd assume it is not as strongly flavored as Culinary > Ginger or has some side/after tastes. > > Appreciate some thoughts before they start attacking ! > Thanks Jim > > > > Ce message entrant est certifie sans virus connu. > Analyse effectuee par AVG - http://www.avg.fr/ > Version: 9.0.830 / Base de donnees virale: 271.1.1/2973 - Date: 06/30/10 14:24:00 > > Hello Mr Waddick and all fellow "miogaphiles", I too grow this plant without any difficulty.It is the only member of the family other than Roscoea that I would ever really grow outside. I did grow poor specimens of Hedychium gardnerianum for a few years in a very sheltered spot. They were miserable compared to greenhouse grown specimens. Some people recommend Cautleya spicata for growing outside in our zone too. I only want to grow usefull edible and hardy Zingerberaceae as I don't really have space for everything. In response to your query I called a japanese friend in Paris who is a great foody. She said that it is only the "stems" that are eaten as the rhizome is too woody for consumption. She said that as far as she knows the rhizome is not poisonous.And she has never heard of it being a cause of poisoning. Not everyone like the taste of this plant though. Don't hesitate to ask for more details as I will be meeting up with her this weekend. Kind regards, Mark.