Ginkgo biloba

Ginkgo biloba, commonly known as ginkgo (/ˈɡɪŋkoʊ, ˈɡɪŋkɡoʊ/ GINK-oh, -⁠goh),^[5][6] also known as the maidenhair tree,^[7] and often misspelled "gingko" (but see #Etymology below) is a species of gymnosperm tree native to East Asia. It is the last living species in the order Ginkgoales, which first appeared over 290 million years ago. Fossils similar to the living species, belonging to the genus Ginkgo, extend back to the Middle Jurassic epoch approximately 170 million years ago.^[2] The tree was cultivated early in human history, remains commonly planted, and is widely regarded as a living fossil.

G. biloba is a long-lived, disease-resistant, dioecious tree with unique fan-shaped leaves, capable of clonal reproduction, and known for its striking yellow autumn foliage and resilience in disturbed environments. It was known historically as "silver fruit" or "white fruit" in Chinese and called “ginkgo” due to a centuries-old transcription error. It is closely related to cycads and characterized by unique seeds that resemble apricots but are not true fruits.

G. biloba, once widespread but thought extinct in the wild for centuries, is now commonly cultivated in East Asia, with some genetically diverse populations possibly representing rare wild survivors in southwestern China’s mountainous regions. Some G. biloba trees have survived extreme events like the Hiroshima atomic bomb and others showcasing extreme longevity; G. biloba specimens have been measured in excess of 1,600 years, and the largest living trees are estimated to exceed 3,500 years.^[8][9][10] Today it is widely planted in cities worldwide for its pollution tolerance and ornamental value.

G. biloba can pose health risks including potential carcinogenicity, allergic reactions, poisoning from seeds due to ginkgotoxin, drug interactions, and adverse effects such as bleeding and neurological symptoms, especially with excessive or improper use. G. biloba wood is valued for its durability and used in crafts and sake-making, while its seeds are popular in Asian cuisine despite health risks. While widely marketed for cognitive benefits, clinical research shows limited medical effectiveness except possibly for dementia, with approval in the European Union but not by the United States Food and Drug Administration.