Ginkgo nuts

Ginkgo nuts

　　　Place of origin: Lin’an, Hangzhou

　　Product features: Ginkgo nuts have a cooling nature and are rich in nutrients.

　　Product composition: Contains protein, fat, sugar, as well as small amounts of calcium, phosphorus, iron, potassium, and other elements.

　　Product season: The annual growth cycle of ginkgo roots has two peak periods. The first occurs from early May to early July, during which root growth accounts for 70% of the total annual root growth. The second peak occurs from mid-October to late November. As long as the soil temperature remains above 5°C, the roots can still grow slowly. Advocating afforestation in October takes advantage of this favorable period when roots can still grow. The growth of ginkgo roots is closely related to soil aeration and the amount of stored nutrients within the plant. Nutrient-rich, well-aerated soil promotes healthy root development. Whether in seedlings or mature trees, cutting the roots of ginkgo can lead to the rapid formation of a well-developed system of lateral roots. Ginkgo roots possess vesicular–arbuscular mycorrhizae (VAM). Seedlings inoculated with root fungi exhibit robust growth and are more likely to survive after transplanting.

　　Product history: The ancestors of the ginkgo tree can be traced back hundreds of millions of years. Ginkgo originated and was distributed in the narrow valleys of the West Tianmu Mountain in Zhejiang, China. Seward (1936) believed that “even if China is not the current native home of the ginkgo, it is certainly the last remaining natural one.” According to fossil records, the Carboniferous fossils found in the United States, particularly those of the genus Dichophyllum, are considered the oldest representatives of ginkgo-like plants, as their vegetative branches and xylem resemble those of the Ginkgoales. More reliable ginkgo fossils include the Trichopitys from the Early Permian, whose leaves were more slender than those of Dichophyllum, with seeds (ovules) attached to branches emerging from leaf axils. By the Late Triassic, genera resembling modern ginkgoes appeared, such as Ginkgoites, Baiera, and Ginkgodium. These genera were widely distributed across the globe and closely resembled today’s ginkgo. Fossils discovered in the past 50 years indicate that Ginkgoales plants were present in Yunnan, Sichuan, Xinjiang, Inner Mongolia, Hebei in China, as well as Frankfurt in Germany, the Falkland Islands in South America, Africa, Australia, and continental Europe.

　　Product benefits: Ginkgo nuts serve as an ingredient for cooling beverages, helping to promote saliva production, relieve thirst, and refresh the body in hot weather. Ginkgo leaves can be used to extract flavonoids, which are used to produce various health foods and serve as important raw materials in the pharmaceutical industry. They are also considered an effective remedy and tonic for cardiovascular health.

　　Product introduction: Tianmu Mountain is the birthplace of the global ginkgo population. Ginkgo is the city tree of Lin’an, named “Bai Guo” (white fruit) because of the pale color of its nuts. It is highly valued for its nutritional and medicinal properties and is known as the “fruit of longevity and good fortune.” The kernel of the ginkgo nut, when cooked with meat, is called “longevity meat,” and when simmered with dates, “longevity rice.” It can be stir-fried or used in desserts. At banquets, dishes such as ginkgo soup, ginkgo pigeon eggs, ginkgo turtle stew, and ginkgo duck are all flavorful delicacies. Due to the abundance of ginkgo trees in Lin’an, the ginkgo was designated as the county tree in 1986.