Ginkgo — Growing reference
| Scientific name | Ginkgo biloba |
|---|---|
| First harvest or flowering (days) | 2920–5475 |
| Measured from | Transplant |
| Plant spacing (cm) | 609.6–1219.2 |
| Mature height (cm) | 914.4–2438.4 |
| Mature spread (cm) | 609.6–1219.2 |
| USDA hardiness zones | 3–9 |
| Light | Full sun |
| Water | Moderate |
| Sowing method | Transplant |
Growing directions
Ginkgo is dioecious — only female trees produce the edible nut, but a male is needed nearby for pollination; purchase named female cultivars (Tit, Megi, Oishi) or graft known female wood to avoid planting only males, which cannot be sexed until first flower at 20+ years. The outer fleshy seed coat (sarcotesta) smells powerfully of rancid butter when ripe and contains urushiol-related compounds — wear gloves when handling and process outdoors; the inner cream-colored nut inside the hard shell is the edible portion. Harvest when the fleshy coating has turned yellow-orange and fallen from the tree in autumn; clean immediately, dry the shells, and roast or steam before eating. Do not eat ginkgo nuts raw or in excessive quantities — they contain 4-O-methylpyridoxine, which is toxic in large amounts.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0