“Myoga” 茗荷 is in season in June.
It’s used as a condiment, in pickles, in Japanese dishes, in soups…
It is highly valued for its flavorful accent 👌
“茗荷より かしこさうなり 茗荷の子”
Myouga yori kasikosaunari Myouga no ko
正岡子規 Masaoka Shiki
The reddish-purple myoga seedlings look more clever than the leaves of the myoga parent, don’t they?
There is a popular belief that eating myoga makes one forgetful, and that children are like their parents, but only the children of myoga are clever and not like their parents.