Updates of my homepage The Ginkgo Pages

* Added video of Ginkgo leaves turning yellow in fall on my Tree-page.
* Added 6 videos: 200-years-old female Ginkgo in Paris and more videos.

Ginkgo wedding cake

A lovely bride and groom chose an autumnal, garden zen wedding theme. The groom proposed at the Chicago Botanical Japanese Garden, and the bride used goldfish as a theme at the wedding reception. The cake is chocolate fudge with fresh raspberry smb.
Photo by babushka bakery.

Updates of my homepage The Ginkgo Pages

* Added video: 200-years-old female Ginkgo in Paris.
* New photo photospecial page: Eiffel Tower in Paris and Ginkgo trees.

Ginkgo 'Saratoga' scions wanted

I’m looking for Ginkgo biloba ‘Saratoga’ scions to graft to ginkgo seedlings. I would be grateful for any help to find some scions.
Question by Gary Kelsey.

Sculpture and Ginkgos in Dutch museum garden

From 2 November 2008 a new sculpture is on show in one of the largest museum sculpture gardens in Europe, the Kröller-Müller Museum at Otterlo, the Netherlands. The acquisition of 'EuropaHammer' by the German artist Andreas Rimkus is part of Rimkus’ international project intended to keep the blacksmith’s art alive for future generations. It involves placing seven forged hammerheads in Africa, Asia, Australia, Europe, North and South America and Antarctica. The massive hammerhead measures 320 x 120 x 90 cm and weighs 12.8 tonnes.
Ginkgo trees will be placed, one of which will serve as the handle for the hammer. The ginkgo has been chosen to reinforce the art work’s symbolism: it is a strong tree that will last for generations. As the tree grows it will fuse with the hammerhead.
Read more here and here.
Update: Arrival and installation of the EuropaHammer and plant ceremony at the unveiling on November 1 2008.

Recipe: How to make Chawanmushi

How to make Chawanmushi, a Japanese egg custard dish, is shown on this video on YouTube made by Cooking with dog. In this dish Ginkgo seeds (ginnan) are used!

Ingredients for Chawanmushi
(serves 2)

- Egg Mixture -
1 Large Egg
170ml Water (0.719 u.s. cup)
1/2 tsp Granulated Bonito Dashi
1/2 tsp Sake
1/2 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)
1/4 tsp Salt

- Fillings -
50g Chicken Meat (1.76oz)
2 Shrimps
2 Shiitake Mushrooms
4 slices of Kamaboko - fish minced and steamed
4 Ginnan - Ginkgo Seeds
Mitsuba - Japanese Wild Parsley
Sake & Usukuchi Soy Sauce for Seasoning

* A lid wrapped with kitchen towel prevents water drops from falling into the cups.

Updates of my homepage The Ginkgo Pages

* New topic: Ginkgo and stroke.