Ginkos

Ginkos are the edible seeds of the Ginkgo biloba tree, a living fossil species native to China but cultivated worldwide for its distinctive fruited nuts. The seeds are oval, about 1–2 centimetres long, covered by a brown, papery husk and a gelatinous, sweet-tasting layer inside. When removed from the husk, ginkos are crunchy and mildly nutty, described as having a flavor profile reminiscent of sweet, earthy chestnuts.

Botanically, Ginkgo biloba is the sole living species in the order Ginkgoales and is classified within the division Ginkgophyta. It reproduces by seed, with male trees producing pollen grains and female trees bearing ovules that develop into ginkos. Unlike most trees, ginkgo bark is deciduous and the leaf shape is fan‑shaped, giving the tree a striking appearance in autumn.

Cultivation of ginkos has a long history in East Asia, where the tree is considered sacred and used in traditional medicine and culinary contexts. In China, ginkos are steamed or boiled and incorporated into various dishes such as stir‑fries, congeals, and stews, often combined with other meats. In Japan, ginkos are candied or used in confectionery. Western markets export ginko powder, nuts, and derivative products for use in health foods and dietary supplements.

The nuts are valued for their nutritional profile, providing protein, healthy fats, vitamins such as B1 and B2, minerals including iron and zinc, and antioxidants. Modern research investigates the bioactive compounds, notably flavonoids, for potential anti‑inflammatory and neuroprotective effects; however, clinical evidence remains preliminary.

Harvesting typically takes place in late autumn, when the seeds have fully matured and the husks turn brown. After collection, the husks are shed and the seeds cleared of any remaining pulp. The processed ginkos are packaged for domestic consumption or export. Because Ginkgo biloba trees can live for centuries and are often planted along city streets, ginkos remain an accessible ingredient for both home cooks and professional chefs worldwide.