Ginko Nuts

So I have some ginko nuts that I am thinking of pickling in Vietnamese 4 flavor marinade. Would anyone have any experience working with them? It is evident I will have to blanch them like almonds to remove the skin. Mine have begun to sprout within the shell and have taken on the texture you would expect from this process. Is this normal for this product, or are they past their prime?

I'm interested in this subject, as there is a 100 ft tall ginko tree in my backyard that drops those suckers by the ton.

Stephen,

I don't have experience with ginko seeds, but I would think that any nut/seed that had started to sprout already is past it's prime.

Deb

Me too, but Asians have this squirrely way of eating things at various stages of ripeness (i.e. Green Papaya)

Stephen,

Fouind this artcle about gathering/using ginko nuts on gourmet.com:

http://www.gourmet.com/food/2008/11/gingko-nuts

Deb

Yea, I think you are right... they still are pretty interesting, though, even with a bit of a green flavor.