Goji berry

What it is

Fresh goji berries are oval, about 1–2 cm (0.4–0.8 in) across, with 10 to 60 tiny yellowish seeds inside. Drying gives them a chewy bite. They belong to the nightshade family, alongside tomatoes.

Goji and wolfberry are names used for both Lycium barbarum and its close relative Lycium chinense. The fruit here is Lycium barbarum; Crimson Star and Phoenix Tears are two of its named varieties.

Where it comes from

Goji comes from China. It is widely grown across the dry northwest, including Ningxia. It also grows in the United States: a few growers in Florida have raised it for years, and Goji Farm USA grows an American crop for whole freeze-dried berries.

How it's eaten where it grows

In Chinese kitchens, dried goji goes into sweet soups as well as savoury dishes. Snow fungus soup with pears, bīngtáng yín’ěr dùn xuělí, combines goji, dates, pear and rock sugar with a pale edible fungus. Long simmering makes the soup syrupy and gelatinous. It is a dessert for occasions such as Chinese New Year.

Another Chinese drink starts with apples and honey dates simmered in water. The liquid is strained, then simmered again with goji berries. It can be served warm or chilled.

How it's grown

Goji grows on a woody bush with small thorns and loses its leaves in winter. Pruned plants usually stand 0.9–1.8 m (3–6 ft) tall. They crop best in full sun, in soil that drains freely. Crimson Star and Phoenix Tears can begin bearing one or two years after planting. The tender berries need gentle handling: a bruise can make them leak and darken.

When and where you'll find it

Dried goji is the familiar shopping form, found among Chinese grocery ingredients and in health-food shops. It goes in whole to soups, teas and desserts. American-grown berries also come freeze-dried: Goji Farm USA’s crop goes into GojiLIFE whole berries. The farm’s harvest usually runs through late summer and fall.