Go, Go, Goji!

I was so excited when I saw a goji (Lycium chinense or Lycium barbarum) plant for sale at my local nursery, ladened with fruit. The first time I tried it, after the initial burst of sweetness, it became so bitter I spat it out, and I was a little hesitant in purchasing it.

I really shouldn’t have been, because it’s a ridiculously easy plant to grow, thriving in full sun or partial shade, and giving volunteer baby plants here or there. I got a total of 5 in the two years I’ve had it, although the first few times I pulled them thinking they were weeds. Now I know better and wait a little longer before pulling anything out near them. They are a hardy perennial down to Zone 5, and drought tolerant, but can’t deal with having wet feet. I found that where I am, the sandy soil actually suits it very well. It’s a heavy producer so it’s often great for food forests.

Goji berry is traditionally used to treat Yin deficiencies in Traditional Chinese Medicine, sometimes paired with chrysanthemum as a tea to help treat issues such as dry eye or dry skin. It’s often put into stews and herbal hotpots, and you’ll definitely find it among the ingredients in Mongolian hotpot broths.

I like it even if I don’t eat much of it, and my parents love it when I bring some over, since they use it often in their cooking.