Does anyone know of a good site with pictures of the different types of ginkgo trees? I have been searching on google images but it returns all types of ginkgos instead of the specific one I type in. I'm trying to decide which type of tree to get between these:
Fastigiata
Witches Broom
Chi Chi
Akebono
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- hendi_alex
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Good point Alex, but I beleive the named cultivars are strictly male. Bringing up the point about the female fruit does make me feel better about the GIANT Sweet Gum tree in my back yard. I have spent some time trying to think of a tree I would like in my yard LESS than that porcupine seed producing #$^!@, and the dog-poo fragrance of a ginkgo fruit finally fit the bill. Thank you. (combined with the two 50+ year old Water Maples in the front yard I am still not totally pleased, but at least they aren't all female Ginkgo)
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there are a number of named cultivars that are females - bred in china, mostly, for nut production, but they're around in the states these days.
I know I'm a minority about this, but although the bad cheese/foot smell of the fruits is unpleasant, the nuts for food make it worthwhile (besides, collecting them for processing gets them out of stepped-on range)...
I'm that guy at female trees in public places, collecting the stinkers.
I know I'm a minority about this, but although the bad cheese/foot smell of the fruits is unpleasant, the nuts for food make it worthwhile (besides, collecting them for processing gets them out of stepped-on range)...
I'm that guy at female trees in public places, collecting the stinkers.
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We have a street in Lexington named, oddly enough, Catalpa Lane that is lined with 60-70 year old Ginkgo. It is a prime nut picking spot for the Japanese people from the Toyota plant that is near-by. I haven't tried a nut yet, but I think I may try one this year. Are there any tricks to cleaning the husks from the nuts?
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my trick is inelegant: two sets of plastic bags on my feet, dancing the smear-step on a pile of collected fruits in a non-obvious corner of the yard, and then some rinsing.
it's an interesting nut, way different evolutionarily from anything else we call a nut. fresh, they're green and quite soft. I've had them roasted, which is hard to time right; dry-roasted to complete dryness to grind for flour; and also boiled, either just in salted water or as one of many ingredients in a soup. the flavor's very different depending on how you cook them.
it's an interesting nut, way different evolutionarily from anything else we call a nut. fresh, they're green and quite soft. I've had them roasted, which is hard to time right; dry-roasted to complete dryness to grind for flour; and also boiled, either just in salted water or as one of many ingredients in a soup. the flavor's very different depending on how you cook them.
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in answer to the OP, here are some places with varyingly helpful pictures:
https://www.japanesemaples.com/catalog/index.php?id=4#349
https://kwanten.home.xs4all.nl/cultivars.htm
https://184.154.137.146/~whitmanf/?p=272
https://www.louistheplantgeek.com/a-gardening-journal/569-ginkgo-biloba-chi-chi
https://woodyplants.nres.uiuc.edu/plant/ginbifa
https://www.japanesemaples.com/catalog/index.php?id=4#349
https://kwanten.home.xs4all.nl/cultivars.htm
https://184.154.137.146/~whitmanf/?p=272
https://www.louistheplantgeek.com/a-gardening-journal/569-ginkgo-biloba-chi-chi
https://woodyplants.nres.uiuc.edu/plant/ginbifa
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