Gingko
We no longer include ginkgo in our picking program due to its processing needs and ripening timeline beyond our normal programming. Enjoy this knowledge to harvest it safely and responsibly!
Readiness
Ripe between mid September to late October
The seed coating will change color from a pale green to a yellow or orange hue. When ripe, seeds will fall naturally from the tree and begin to give off a strong, foul odour. Those berries remaining on the branches should be easy to remove with a gentle tug.
Harvesting
Average yield 50 to 300 lbs
Always wear gloves! The outer coating contains urushiol, the same irritant found in poison ivy, which can cause a severe skin rash. To harvest, gently pull the seeds from the branch using a gloved hand or a picking pole. It is safe to harvest “windfall” (seeds from the ground) provided they haven’t been disturbed by animals.
Avoid climbing the tree to minimize the risk of skin contact with the fruit.
Storing and Eating
Remove the fleshy, odorous outer coating as soon as possible. Soaking the seeds in water helps the coating slide off (keep your gloves on!). Once the seeds are washed, dried, and the coating is discarded, the odour and skin-irritation risk are eliminated. Dried seeds can be stored in the freezer for long periods.
Ginkgo nuts are mildly toxic until cooked. You must boil, bake, roast, or fry them first. Crack the shell to eat the bright green kernel inside, which tastes similar to edamame. Limit intake to 8–10 nuts per day for adults; excessive consumption can lead to food poisoning.