Ginkgo biloba 'Laciniatia' in US?

Does any one know where I can get Ginkgo biloba 'Laciniata' in the US?????
Thanks…
Question by Stephen M.

Updates of my homepage The Ginkgo Pages

* New photo photospecial page: Ginkgo leaf with raindrops.

Gratis Ginkgo boom

Heb met interesse de website met informatie over de Ginkgo Biloba gelezen.
Nu wil het geval dat wij deze prachtige boom in onze tuin hebben staan. Een kleine voortuin waarin deze boom niet meer past (boom is ong. 8 m hoog).
Wij willen deze boom dan ook graag kwijt en denken dat daar wel liefhebbers voor zijn.
Wij laten onze tuin in oktober opknappen en dan zou de Ginkgo eruit moeten zijn.Kent u iemand die deze boom uit onze tuin wil halen. Uiteraard gratis.
Meld het ons dan op dit mailadres: mrcvancann@hetnet.nl

Het zou toch jammer zijn wanneer wij de boom moeten omhakken.

Vraag van Roselda van Cann-Sengers, Obdam, NL

Updates of my homepage The Ginkgo Pages

* Added topic: Determining the quality of Ginkgo supplements.

Ginkgo chair

This "Ginko chair" by Ernst & Jensen is an artful design.
More chairs on the Danish website of Weber.

Chicago Pride 2007 and Ginkgo trees

Ginkgo trees line the street in Chicago, Illinois: Chicago Pride 2007. Photo on Flickr by jthorvath.

Updates of my homepage The Ginkgo Pages

* Added topic: Ginkgo seeds and asthma.

Food experiment: Ginkgo soup

I found a recipe for Ginkgo soup here:

“What do I do with these Ginkgo nuts now that I’ve peeled and boiled them?”
There was white bread left over from the dinner last night and that was just right for this recipe.

200g boiled Ginkgo nuts
200g day-old white bread
1 liter water
1 tsp extra virgin olive oil
1/2 tsp Italian blend seasoning

Yield: 4 servings, 176 calories.

I toasted the nuts in a loosely covered Pyrex bowl on high power, in 30-second bursts. One time there was a boom and nut meats went flying, so I reduced to power to 80% until they had dried out. After that, I zapped them a few more 30-second bursts at full power until they were a nice golden color.

To dry out the white bread, I nuked it with the nuts for a minute, pulled it out of the microwave, and set it dry while the nuts finished toasting.

I ended up blending the nuts, white bread (sans crusts) and olive oil in a 2 1/2 quart Pyrex mixing bowl. With a hand immersion blender, I whipped the soup until it was smooth and silky. The soup chilled in the refrigerator while I diced and toasted the bread crumbs (along with a squirt of spray oil and Italin seasoning) to make some nice croutons.

This made 4 servings of approximately 290 ml.

The taste tester liked the texture. “It was smooth and light, with a nice, fresh flavor. The Italian seasoning on the croutons gave it a nice crunch.”