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

Goji Berry