Botanical Name: Ginkgo biloba

Common Name:

English: Ginkgo, ginkgo balm, ginkgo leaves
Also, known as: Eun-haeng, Gin-nan, Ginkyo, Ginan, Icho, Ityo, maidenhair tree, pei-wen, temple balm, yin guo, yinhsing, Fossil Tree, Kew Tree, Maidenhair Tree, Yin Xing, Yin Xing Ye, Bai Guo, Salisburia adiantifolia

Origin: India / China

Harvested: Wild

Parts Used: Leaves

General Information:

The leaves of the plant are green, grey-yellow, or brown, sometimes little blackish also. On the upper side of a leaf maybe a little darker than the underside of the leaf. The leaves are fan-shaped, long petiole and have two lobes with forked veins radiating from the petiole end. Ginkgo is native to China and Japan but widely cultivated in Indian gardens as an ornamental. India is one of the largest cultivating countries.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Ginkgo Leaves Cut