Here is a ginkgo seedling that just popped up in the chives last week. The seeds were collected last fall, washed, refridgerated, then planted in various protected spots around the yard. Kind of the "squirrel nut" method. The picture is approximately life size.This is the only one so far this year to sprout. It may have been the mold on the seed hulls (I had hoped that this would help soften the hull, but this was unplanned mold). Last year 7 sprouted, but something ate 4 of the seedling trees during the winter, leaving 3.
There is also a "right way", usually involving storing the seeds in the refridgerator after treating with brief immersion in diluted bleach solution (to kill mold), and nicking or scoring the seeds prior to planting in moist sand or moist paper towels.
Then again, there is the idea of eating, not planting the seeds, referred to as "ginkgo nuts'. I tried a few last fall. Maybe again this year, now that I know more about them.
Cool. Since you have seeds, you probably already know that the fruit has a disgusting smell. But it's cool to have the seedlings.
ReplyDeleteThat smell is probably why female trees tend to get cut down. On the other hand, for those of us who are interested in collecting seeds, the smell can guide us to the ripe 'fruits', helping ensure survival of the species (maybe certain animals like the smell and eat them, resulting in spreading of the seeds after they pass through the digestive tract).
ReplyDeleteMaybe rats/squirrels will crack the hard shell and eat the nuts inside.
ReplyDeleteThe outer smelly part is not that appetizing. There are many Chinese recipes for the nut. Rice porridge, soup, dessert with tofu skin, lily roots, white fungus in sweet broth.
Vegetarian meddley with black wood ears,celery, mushroom, clear bean threats, carrots.
I don't particularly like the taste of the nut but it lends a little bitter flavor to a dish.