What part of ginkgo is edible?

Ginkgo biloba is an ancient 'living fossil' tree species, with a history spanning over 200 million years. While extracts from its fan-shaped leaves are known as a dietary supplement, the only edible part comes from the fruit produced by female trees: the nut-like kernel, and only after it has been properly cooked.

Quick Summary

The edible component of the ginkgo tree is the kernel inside the hard-shelled seed. It must be cooked and consumed in moderation to avoid toxic effects.

Key Points

• Edible Part: The only edible part of the ginkgo tree is the nut-like kernel found inside the fruit.

• Required Cooking: Ginkgo kernels must be thoroughly cooked (boiled, roasted, or fried) before consumption and should never be eaten raw.

• Toxicity: Raw ginkgo seeds contain ginkgotoxin, a neurotoxin that can cause seizures, and cooking does not eliminate all toxicity.

• Consumption Limit: Even cooked ginkgo nuts should be eaten in strict moderation, typically limited to a few seeds per day.

• Handle with Care: The outer, foul-smelling fruit contains chemicals that cause allergic dermatitis; gloves should be worn when handling.

• Non-Edible Leaves: Unprocessed ginkgo leaves are toxic and should not be consumed, even though extracts are used in supplements.

The Edible Ginkgo Nut

When discussing which parts of the ginkgo tree are edible, the focus is squarely on the 'nut,' or more accurately, the kernel found inside the hard seed of the female tree's fruit. These kernels, known as ginnan in Japan or bai guo in Chinese, are considered a delicacy in many Asian cuisines. The kernels are a soft, jade-green color with a texture and flavor profile that has been compared to chestnuts or potatoes. They are added to soups, congee, and desserts, or roasted as a standalone snack. However, the nuts are only safe for consumption when thoroughly cooked, and even then, in very limited quantities.

The Non-Edible and Toxic Parts

It is critically important to know which parts of the ginkgo tree are not safe to consume. Ignoring these warnings can lead to serious health issues, including poisoning.

The Outer Fruit (Sarcotesta)

The fleshy, yellow-orange outer fruit that encases the ginkgo seed has a notoriously foul odor, often compared to vomit or rancid butter. This flesh contains chemicals, such as urushiol and bilobol, which can cause severe allergic contact dermatitis or blisters, similar to a reaction to poison ivy. For this reason, anyone handling the fruit should wear gloves and process the nuts outdoors to avoid the lingering smell. This part of the plant is not edible.

The Leaves

While standardized extracts from ginkgo leaves are sold as dietary supplements, the raw, unprocessed leaves are toxic and should not be eaten. Taking excessive amounts of ginkgo leaf extract or supplements can also lead to side effects and potential interactions with other medications.

Raw Seeds

The greatest danger lies in consuming raw or undercooked ginkgo seeds. The seeds contain natural toxins, most notably ginkgotoxin (4'-methoxypyridoxine or MPN), which is an anti-vitamin B6 compound. MPN inhibits the formation of a key neurotransmitter and can lead to seizures and other neurological symptoms. Cooking does not completely eliminate ginkgotoxin, making moderation a crucial part of safe consumption.

How to Safely Prepare Ginkgo Nuts

Safe preparation of ginkgo nuts involves several steps to remove the toxic outer fruit and cook the inner kernel thoroughly. This process is essential for minimizing health risks.

1. Harvest with Care: Collect the fallen fruits from female trees. Always wear gloves to protect your skin from the irritating outer flesh.
2. Clean the Seeds: Remove the foul-smelling, fleshy pulp from the hard seed. This is best done outdoors. Rinse the hard seeds thoroughly with water to remove any lingering residue and odor.
3. Pre-Boil: Boil the cleaned, in-shell seeds for a couple of minutes. This can help loosen the shell and papery membrane for easier removal.
4. Crack the Shells: After boiling, use a nutcracker or a small hammer to gently crack the shells.
5. Remove Membrane: Peel away the shells and the thin, papery inner membrane to reveal the edible green kernel.
6. Final Cooking: The kernels can then be boiled further, roasted in a pan with salt, or added to other dishes like soups or stir-fries. Ensure they are cooked until tender.

Comparison of Ginkgo Tree Parts

Part of Ginkgo Tree	Edible?	Preparation Required	Associated Risks
Nut/Kernel	Yes, if cooked	Thorough cooking required; limit intake	Poisoning, seizures (if consumed raw or in excess)
Outer Fruit (Pulp)	No	N/A	Allergic dermatitis (like poison ivy), skin blisters
Leaves	No, raw	Processed extract used in supplements	Toxicity, adverse effects with overconsumption
Raw Seeds	No	N/A	High toxicity, seizures, poisoning

A Concluding Safety Reminder

Despite their delicious flavor in many Asian dishes, ginkgo nuts carry significant risks if not handled and prepared correctly. Overconsumption, even of cooked nuts, can lead to food poisoning and severe neurological symptoms due to ginkgotoxin. Limiting intake to just a few cooked nuts per day is a commonly cited guideline, and consumption by children should be especially cautious. Always prioritize proper preparation techniques and respect the potent nature of this ancient plant. For more detailed information on potential adverse effects and drug interactions, consult a health professional or an authoritative medical resource like the Mayo Clinic.

By following these safety precautions, enthusiasts can enjoy the unique flavor of ginkgo nuts while minimizing potential health risks. This requires careful handling, thorough cooking, and strict moderation.

Frequently Asked Questions

Can you eat the raw ginkgo nuts?

No, raw ginkgo seeds are highly toxic due to the presence of ginkgotoxin and should never be eaten. Consumption can lead to severe poisoning, including seizures.

How do you prepare ginkgo nuts for eating?

The nuts must be cooked. After wearing gloves to remove the fleshy outer fruit, rinse the seeds, and then boil or roast them until the shells crack open and the kernel is tender.

Are ginkgo leaves edible?

No, raw ginkgo leaves are toxic. While leaf extract is used in dietary supplements, the unprocessed leaves should not be consumed.

How many ginkgo nuts can you eat safely?

Consumption must be strictly moderated. Many experts recommend limiting intake to only a few cooked seeds per day to avoid the risk of poisoning.

Why does the ginkgo fruit smell so bad?

The fleshy outer fruit contains butyric acid and other compounds that give off a foul odor, often described as rancid butter or vomit.

What happens if you eat too many ginkgo nuts?

Overconsumption can lead to poisoning, with symptoms such as nausea, vomiting, diarrhea, tremors, headaches, and convulsions.

Is the ginkgo tree fruit edible?

No, the fleshy, outer fruit of the ginkgo is not edible and can cause an allergic skin reaction in some individuals.