Victoria County Master         Gardener Association

PHOTO CONTRIBUTED BY BRYNN LEE

Goji Berry or Chinese Wolfberry (Lycium barbarum) has long been eaten in China as it has been reported to be extremely nutritionally dense and high in antioxidants.  Whether the health claims are all true is yet to be determined, but I do know they are easily popped in the mouth to get a sweet, tangy burst of flavor similar to pepper or tomato.

Goji Berry will grow 8' to 10' in full sun to partial shade.  It has emerald foliage and vine-like branches.

Although in VEG we have only had the plant grow about 5 foot tall, it can get much taller and wider in a warmer growing climate.

You can save dried up Goji Berries and soak the berries until they are soft enough to cut open and remove the seeds.  Place the very small seeds in a fine strainer.  Rinse and dry the seeds.  Soak the seeds until they germinate (sprout), or plant them directly in soil (about 1/4 inch deep.  Start them indoors where it is warmer and then plant the seedlings after the beginning of spring.  It may take years to get good-tasting Goji Berries as the older the bush the better they taste.

Common Name: GOJI BERRY

Scientific name: Lycium barbarum

Category: Fruiting perennial

Light: Full sun

Soil: Well-draining

Water: Regularly. Established plants are drought tolerant

Height: 5' to 8'

Width: 5'to 8'

Color: Purple blossoms

Bloom time: Spring and until heavy frost

Comments: Bright red fruit, bitter until ripe. Consume fresh, frozen or dried

Flowers will appear in early summer and continue in various stages of development from bud to flower to fruit until heavy frost.

Goji Berry flowers are star-shaped from white to lilac to even purple color.

It has been reported that Goji Berries are best eaten when plump and juicy rather than dried like raisins.  If you pick them off and they dry up, you can soak them in liquid to soften them up.  If you eat them before they ripen they will be bitter.