Ginkgo Biloba - Herb Uses |
WARNING - Excess use may cause dermatitis, headaches, diarrhoea, and vomiting.
Culinary (eaten)
Seeds are roasted and eaten as a snack food, used in soups, stir-fries and stews.
Infusion (like a tea)
Pour near-boiling water over the herb and let steep 5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Infusion must be taken same day. It may be sweetened, but do not add milk. This is the best method for leaves.
Used for treating Asthma, Allergic Inflammatory Response, Cerebral Insufficiency in the Elderly, Senile Dementia, Circulatory Complaints, and Varicose Veins
Decoction
Simmer the kernels (seeds) for 15-30 minutes and strain. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Decoction must be used on the same day.
Used for treating Asthma, Coughs with Thick Phlegm, and Urinary Incontinence
Tincture
Using a strong clear alcohol (gin or vodka is ideal), steep the leaves for 2 weeks or more, strain and use. Standard quantities are 75g fresh or 30g dried herb to 400ml alcohol. Tinctures store very well.
Used for treating Asthma, Allergic Inflammatory Response, Cerebral Insufficiency in the Elderly, Senile Dementia, Circulatory Complaints, and Varicose Veins
Oil
Culinary Oils are oils infused with the herb. Four methods are available to make Culinary Oils. 1) heat 250g dried or 750g fresh herb in 500ml of oil in a bowl over boiling water for 2-3 hours. 2) fill a jar with fresh herbs, top it up with oil, cover and leave for 2-3 weeks. Renew the herb for another 2-3 weeks to increase the concentration (best for flowers). 3) add 25-50 drops of the "essential oils of the herb" into 100ml of Oil for immediate use. 4) essential oils are obtained by evaporation of the herb in a stoppered glass container left in the sun for several days.
Used for culinary purposes
Ginkgo Biloba - Plant Information |
