Perennial: hardy in zones 5-9.
Time to sow: Spring to early Fall.
Light conditions: Grows in full sun to partial shade.
Uses: Culinary, tea, Medicinal.
Goji berries are known as “The longevity fruit” due to it’s many health benefits. The goji plant is native to south eastern Europe and Asia. It’s a famous Chinese culinary and medicinal herb.
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The red berries are sweet and taste delicious as well as being very nutritional. Goji berries are used to strengthen muscles and bones, liver function, to restore “vital essences,” and to improve vision. It also increases white blood cell counts, and stimulates tissue development. The tender young leaves and it’s shoots are popular as cooked greens. The berries can be eaten raw as a snack or added to soups and stews.
How to Grow Goji
It’s easy to sprout goji seeds. The whole dried berries can be pressed into black earth and the seeds inside will start to sprout in about two weeks. The soil should be kept fairly moist. When the goji seedlings are big enough to handle then they can be separated.
Requires full sun to partial shade. Prefers a rich, well-draining soil with a pH of 8.2 to 8.6. Surface sow the berries and press into the soil. Keep soil moist but never soggy. For best germination results grow indoors in sterilized soil; black earth/peat moss mixture. Transplant outside after risk of frost.Germination takes approx. 2 weeks.The plants don’t usually start to bear fruit until the third year, but the nutritious tender leaves can be harvested after a year or so.
Some common names for goji berries: Chinese wolfberry, wolfberry, mede berry, barbary matrimony vine, bocksdorn, Murali (in India), red medlar, or matrimony vine, Tibetan goji, and Himalayan goji.