Ginkgo biloba is a deciduous gymnosperm tree in the family Ginkgoaceae, commonly known as ginkgo or maidenhair tree. It is considered a living fossil, being the sole surviving species of an ancient lineage dating back over 200 million years. The species is native to eastern China, where remnant wild populations persist, though it has been widely cultivated across East Asia and later globally as both a food and medicinal plant. The genus name Ginkgo derives from a historical Japanese pronunciation error of gin kyō (銀杏), meaning “silver apricot,” which was transcribed into European botanical Latin in the 18th century, while the species epithet biloba comes from Latin bi- meaning “two” and lobus meaning “lobe,” referring to the characteristic bilobed fan-shaped leaves.

Historically, the tree has been cultivated in Chinese temple gardens and later in Korea and Japan, valued for its edible seeds and medicinal leaves. In modern times it is additionally widely planted ornamentally in urban environments due to its tolerance of pollution. As a food source, Ginkgo biloba produces edible seeds commonly referred to as ginkgo nuts, though botanically they are gymnosperm seeds rather than true nuts. The fleshy outer sarcotesta is malodorous and contains irritant compounds, so seeds are cleaned and the inner kernel is roasted, boiled, or steamed before consumption. In Chinese cuisine, ginkgo seeds are used in congee, braised poultry dishes, Buddha’s Delight (luóhàn zhāi), and sweet desserts; in Japanese cuisine (where they are called ginnan), they are skewered and grilled, added to chawanmushi (savory egg custard), or incorporated into kaiseki seasonal dishes. Korean cuisine also uses them in festive rice and medicinal soups. The seeds are typically consumed in small quantities due to potential toxicity.

Chemically, Ginkgo biloba seeds and leaves contain several significant compounds. The leaves are rich in flavonol glycosides such as quercetin, kaempferol, and isorhamnetin, which exhibit antioxidant and vasodilatory effects, and terpene lactones including ginkgolides (A, B, C, J) and bilobalide, which have been studied for neuroprotective and platelet-activating factor antagonistic properties. The seeds contain 4′-O-methylpyridoxine (ginkgotoxin), a compound structurally related to vitamin B6 that can induce neurotoxicity and seizures in excessive amounts by interfering with pyridoxine metabolism; this compound is partially heat-stable and not completely destroyed by cooking. The fleshy outer layer contains ginkgolic acids, phenolic compounds that can cause allergic dermatitis and are toxic in high concentrations. While standardized leaf extracts are widely used in herbal medicine for cognitive and circulatory support, the seeds are consumed cautiously in culinary contexts because of the presence of ginkgotoxin.