Ginkgo biloba

About Ginkgo biloba

Ginkgo biloba, commonly known as the Maidenhair Tree, is a large, slow-growing, deciduous tree growing up to 30 metres (100ft) tall. It is widely known for its edible seeds and medicinal properties. The main edible part is its seeds; They have a soft, oily texture and a sweet flavour, often compared to pine nuts. They are boiled, baked, or added to soups and porridges. The baked seeds are particularly favoured for their pleasant taste, described as a cross between potatoes and sweet chestnuts. The seeds need to be heated before consumption to neutralize the mildly acrid compound they contain. While some reports suggest that seeds can be eaten raw, others warn that large quantities of raw seeds are toxic. Nutritionally, Ginkgo seeds are rich in starch and protein but low in fats, and the fats they contain are primarily unsaturated or monosaturated, making them a relatively healthy food option. The seeds are also a good source of niacin and contain some edible oils extracted for culinary use. This hardy and adaptable tree is known for tolerating various environmental conditions, including the hot, dry summers and mild, wet winters characteristic of Mediterranean regions. Ginkgo biloba is originally from temperate regions, but it can successfully thrive in many parts of the world, including areas with Mediterranean climates, such as parts of southern Europe, California, and coastal regions of the Mediterranean Basin. Harvesting: Seeds are harvested in autumn when ripe from mature trees, and flowers are harvested in spring. The fleshy outer covering of the seeds can produce an unpleasant odour and may cause skin irritation in some people, so gloves are recommended. Once harvested, the seeds should be cleaned and dried for storage or prepared for immediate cooking. Form: Pyramidal, Rounded. Bloom Color: Green. Main Bloom Time: Early spring, Late spring, Mid spring.

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