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Ginkgo biloba, also known as "Ginkgo biloba", is a dioecious gymnosperm like Cycas (that is, a plant whose seeds are not wrapped in pulp), so it does not bear fruit. "Ginkgo" is actually its seed. Ginkgo biloba will not only change color when it matures, but also give off a bad smell. This is because the exocarp of Ginkgo biloba is rich in fatty acids, which will produce a special chemical reaction after corruption.

This unpleasant smell is unacceptable to ordinary people, but it is a "secret weapon" to attract animals. The smell of butyric acid, caproic acid, methyl butyrate and methyl caproate is somewhat similar to the special smell produced by long-distance transportation of bananas. They are all smelly organic acids produced by the decomposition of fatty acids.

How to eat ginkgo biloba

Ginkgo biloba is certainly edible, and it is one of the few edible "living fossils".

In ancient times, because there were few ginkgo trees planted, at that time, it was basically propagated by seedlings, and it often took 40 years to produce a large number of fruits, so ginkgo was very rare and naturally more precious.

Ginkgo biloba tastes good. After cooking or processing, ginkgo powder is light and delicious. There are many ways for people to eat, such as boiling, roasting and frying. Common ones are fried ginkgo, steamed ginkgo, stewed chicken with ginkgo and so on.

For example, in recent years, when ginkgo is ripe, some hotels and restaurants will also offer dishes with ginkgo as the main component, which are also very popular with consumers. After all, the average family can't eat it, and many people haven't eaten it.