- 1). Collect ginkgo seeds in mid- to late fall when they naturally drop from the trees. Take a bucket with you to the collection to transport the seeds.
- 2). Fill the bucket with water to cover the ginkgo seeds. Scoop out any seeds that float to the surface and throw them away. Put on rubber gloves and rub the seeds with your hands to remove the fleshy exterior. Dump out the water and refill it then scrub the seeds again. Do this three or four times total until the seeds are clean.
- 3). Spread the seeds out on a flat area and leave them to dry for seven days before storing them.
- 4). Put the ginkgo seeds a zip-top bag and store them at 60 F for six weeks, then move the seeds to the vegetable drawer of the refrigerator for another two months.
- 5). Place peat moss in a bucket and add water to rehydrate it. Add a little at a time until the material is damp and crumbly in your hands.
- 6). Spread a layer of damp peat moss over the bottom of a zip-top bag and lay five ginkgo seeds on it. Fill the remainder of the bag with peat moss to cover the seeds completely.
- 7). Place the bag with the ginkgo seeds and the peat moss in a spot at room temperature -- between 70 and 80 F works well. Look signs of germination in the form of new sprouts in two to six weeks.
- 8). Plant the germinated ginkgo seeds in 4- to 6-inch pots filled with potting soil. Keep the sprouted end up. Cover the seed with 1 inch of potting soil. If the sprout is longer than 1 inch, leave it poking out of the top of the soil.
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