October winds mark the beginning of 45 days of harvesting those odiferous, nutritious, delicious ginkgo nuts. Notorious for its stinky fruit which is discarded, the ginkgo nut itself contains potassium, phosphorus, folate and vitamin A, with traces of zinc, copper and manganese. After cooking, the rubbery jade-green nut tastes very similar to edamame (young soy bean pods) with a hint of that unique ginkgo fragrance.
The health benefits of the ginkgo nut make it worth the effort. The nuts have similar health properties as the leaves, but caution must be used if any allergies to tree nuts exist. The recommended “dosage” of nuts is six to ten daily. With antimicrobial, anti-inflammatory and vasodilator properties, Ginkgo is recommended for a variety of ailments, particularly those concerning circulation, heart and lungs. Continue reading