Goji Berry
Lycium barbarum
Produces 1 to 2cm fruit in late summer through autumn, taking two years to bear, three to five years for maximum yields. Berries can be eaten raw or cooked, tasting like a mild sweet licorice. Young shoots are also eaten as a vegetable and the leaves can be used for tea.
Water: Moderate
Hardiness: Frost Hardy
Habit: 6 to 12' tall and wide perennial shrub
Light: Full Sun to Partial Shade
Soil: Average, well-draining soil
Origin: Southeastern Europe and Asia
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Goji Berry