The Gingko Experiment: Let’s do this!

Despite my excursion to Italy (look for my mega post coming soon!), I made it back just in time to harvest those precious stinkers now stinkin’ up my front sidewalk! Since I am a total newbie, I decided to play it safe and experiment with a handful only. But friends, I can now say that I am part of the illustrious group of foragers, harvesters, and cooks of the gingko nut that has spanned generation upon generation…

Well, not really. I’m still pretty much a newb, but it was a lot of fun anyhow! At least maybe these little guys will help me stave off the coming winter flu season.

Gingko Nut Harvesting
Arm yourself with some rubber gloves! Don’t handle the gingko nuts with bare hands as they will cause major skin irritation.
Use a double plastic bag for gathering the nuts.
When ripe, the gingko nuts will be soft on the outside and a beautiful orange persimmon-y color. And of course, they’ll stink to high heaven!

Be mindful of any juicy bits that cling to your bag or your rubber gloves.

Gingko Nut Preparation
Its a good idea to wash your hands with your gloves on so as to control any smearing of the sticky stuff.
Get a clean bowl and get a pot of water boiling on the stove (size of pot will vary depending on how many nuts you have. Use your best judgment. I trust you!)
First squish off the stinky outer layer of the nut. Dispose of the fleshy pile immediately (I took the bag right out to the trash bin outside when I was done cleaning the nuts).

Rinse the nuts thoroughly so they are clean, and dry.

Gently crack open the nut shells (don’t be a knucklehead like me and be too heavy-handed!).

Remove the shells and you’re left with cute little nuts with a paper thin skin.

Pour some boiling water over them and let them soak for ~10 minutes.
Gently peel off the skins to reveal the gorgeous jade green nuts, then put them in a pot of boiling water.

Simmer for ~30 minutes, then drain.

I’m going to eat these beauties lightly pan fried with salt, but there are numerous preparations. You can grill them, roast them, stir fry them, and add them to soups like my friend Mr. Katsu does with his famous matsutake mushroom soup at Katsu in Chicago. Keep in mind, though, that these nuts are loaded with powerful antioxidants and numerous sources say that one should limit herself to eating only 5-10 per day.

Well…that wasn’t too bad I guess? Not so bad at all, in fact!

So if you are feeling adventurous and are fortunate enough for a gingko nut to cross your path, follow your nose and try these gems out! You won’t be disappointed.

This concludes The Gingko Experiment. Fin.

Check out The Gingko Experiment: The Beginning for some background to this fun project!

About The Author

keibot

Other posts by

Author his web site

Your Comment

You must be logged into post a comment.