How many years does a ginkgo tree generally need before it bears fruit?
Ginkgo nut is the fruit of the ginkgo tree, containing a variety of nutrients. In addition to starch, protein, fat and sugars, it also contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium and other trace elements, as well as ginkgolic acid, ginkgophenol, pentosan polysaccharide, sterol and other components. So, how many years does it take for ginkgo to bear fruit?
1. How many years does it take for ginkgo to bear fruit?
Grafted ginkgo trees generally begin to bear fruit in the 3rd to 4th year; ungrafted female ginkgo trees need about 20 years to begin bearing fruit; ungrafted male ginkgo trees will never bear fruit.
2. The benefits and effects of ginkgo nut
1. It can treat many physical ailments: people generally suffering from phlegm wheezing, asthma, phlegm cough and frequent urination can effectively relieve symptoms by eating ginkgo nuts;
2. It helps unblock blood vessels and protect the liver and brain: research shows that people who regularly eat ginkgo nuts also have more moisturized skin, and the degree of aging is delayed; it also has a good improvement effect on patients with Alzheimer's disease;
3. It helps treat acne: because ginkgo nut contains ginkgolide, and this substance can relieve cerebral thrombosis, high blood pressure, coronary heart disease and other diseases;
4. It has antibacterial and sterilizing effects: because ginkgo nut contains ginkgolic acid, ginkgophenol and other substances, research shows that these substances have good antibacterial and sterilizing effects, and at the same time also have a good effect on treating respiratory infectious diseases.
3. Common ways to eat ginkgo nut
1. Salt and pepper ginkgo nuts
Method: Take a dish of unshelled ginkgo nuts, put them in a pot together with salt and pepper and stir-fry until cooked, then remove the shells and eat.
They should be fried and eaten immediately, eaten while hot. Eaten hot, they are tasty and lightly fragrant; eaten cold, they are dry, bitter and tasteless. When entertaining guests, one dish per table, 150-200 grams is appropriate.
2. The simple way is to wrap the ginkgo nuts in a wet towel or envelope, put them in a microwave on low heat for two to three minutes, and when you hear a popping sound, they have burst open and can be eaten; they are clear and jade-like, very fragrant, with a soft and glutinous texture.
2. Ginkgo nut porridge
It boosts vital energy, nourishes the five internal organs and resists aging, and is especially good for the elderly and those who are frail and prone to illness. For healthy people, eating it strengthens the body. It is suitable for family consumption.
Method: 6-10 ginkgo kernels (after removing the shell, blanch in boiling water to remove the inner seed coat), a small amount of rock sugar, 2 liang of japonica rice, an appropriate amount of water; put them all into a pot at the same time and cook over gentle heat until done. It is ready when the japonica rice becomes a paste-like consistency.
Ginkgo nut is best paired with other lightly sweet, low-sugar rice porridges, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo and adenophora lotus seed porridge, etc. Rock sugar or white sugar is preferable.
3. Ginkgo nut tangyuan
Method: Bake 25 grams of ginkgo kernels until crisp, grind into powder, heat the chicken fat until cooked, fry the flour until yellow, and fry the black sesame seeds until fragrant, then mash them.
Press the honey into a paste, add white sugar, ginkgo powder and black sesame seeds, mix in the chicken fat and fried flour, and knead into a filling.
Mix the glutinous rice flour evenly, divide it into small balls, wrap them around the filling, and make them into tangyuan.
When the water in the pot comes to a boil, put the tangyuan into the pot and cook over gentle heat until the tangyuan float on the surface for 3-5 minutes, and they are done.
Features: Adding ginkgo nut to the filling carries the meaning of wishing for "endurance through the ages."
Ginkgo nut is very rich in nutrients, containing ginkgolic acid, ginkgol and calcium, potassium, phosphorus and other trace elements beneficial to the human body, as well as a variety of vitamins. It also tastes sweet, fragrant, fine and soft, with an excellent flavor and good health benefits. But ginkgo nut also has side effects. In addition to containing starch, protein and fat, it also contains hydrocyanic acid, generally with the green embryo part being the most toxic. To eat it as a dried fruit, it must be cooked or made into candied fruit.