How to cook ginkgo nuts

The ginkgo nut grows on what is considered the oldest known living species of tree. It has remained virtually unchanged for 250 million years and is considered a living fossil.

The ginkgo nut is the seed of an inedible, apricot-like fruit that is well known for its strong, some might say offensive, odor. Nuts borne from female trees have hard, buff-colored shells that are pointed on either end. The meat inside has the same shape and color, is soft, and has a delicate, sweet taste. Although the ginkgo tree is commonly grown in U.S. cities because it is resistant to air pollution, many people are unaware that it bears nuts and that they can be eaten.

In Asia, ginkgo nuts and the fanshaped leaves from the tree (Ginkgo biloba is the scientific name) have been used in traditional medicine for thousands of years. Extracts and powders derived from ginkgo leaves are among the top-selling herbal supplements sold in the United States, where they are promoted as being a memory aid.

Scientists in the United States are studying the efficacy of ginkgo extracts, but results so far have been inconclusive. Additionally, because scientists do not know how the extract works or its potential side effects, they are not recommending ginkgo extracts be used for medicinal purposes at this time.

From a nutrition standpoint, ginkgo nuts are an excellent source of phosphorus, potassium, copper, thiamin, and niacin.

How to cook ginkgo nuts

Before ginkgo nuts can be consumed or cooked, the hard shells must be removed. The kernels must then be soaked in hot water to loosen the thin skins. Fresh, dried, or canned ginkgo nuts are widely available in Asian grocery stores.

Serving suggestions

Ginkgo nuts can be eaten as a snack after they are roasted. They are used in many Asian main dishes and desserts. Ginkgo nuts are a key ingredient in an egg-custard like dish called chawanmushi.