Ginkgo seeds come from the ginkgo tree (Ginkgo biloba), one of the oldest living tree species on Earth — often called a “living fossil” because it has remained virtually unchanged for over 200 million years. While the tree is widely planted as an ornamental worldwide, its seeds are primarily eaten in China, Japan, and Korea.
The edible part is the kernel inside the hard shell, which itself sits inside a fleshy outer coating. This outer layer is notoriously unpleasant — it smells strongly of rancid butter due to butyric acid — which is why cities that plant ginkgo trees as street trees generally prefer male trees that don’t produce fruit. The kernel, once extracted and cooked, has a mild, slightly sweet, starchy flavour and a soft, slightly chewy texture.
Ginkgo seeds are used in congee, stir-fries, dessert soups, and the Japanese savoury custard chawanmushi. They’re also a traditional component of certain ceremonial and festival dishes. In Australia, ginkgo seeds are available at Asian grocery stores, usually sold canned or vacuum-packed.
How it's produced
Ginkgo seeds are harvested from mature female ginkgo trees, which don’t begin producing seeds until they’re at least 20 years old. The trees are long-lived and can produce seeds for centuries. Harvest typically occurs in autumn when the fleshy outer seed coating ripens and falls from the tree.
Collection is largely done by hand, often by gathering fallen seeds from the ground. The foul-smelling outer flesh is removed (usually by soaking and washing), revealing the hard inner shell. The shells are then cracked to extract the edible kernels. Most commercial production occurs in China, where ginkgo orchards are maintained for seed harvest. Wild and semi-wild collection from established trees also contributes to supply. The seeds are sold fresh, dried, or canned.
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≈ Estimated from its category — typical for nuts & seeds, not measured for this item yet. Sources & methods →
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