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Goji is a deciduous, woody, perennial plant native to Asia that is grown for it's fruit, which is known as the Goji, Gojiberry, or Wolfberry. Goji can be one of two closely related species: Lycium barbarum or Lycium chinense. Both are Boxthorns in the Solanaceae family along with tomatoes, eggplants, and peppers. The plant is a viney bush with long, rambling canes that can be grown as a hedge and benefit from being staked or trellised. Goji are self-pollinating but benefit from another variety nearby. Plants may develop thorns, which can be pruned off, as they age. Goji can survive winter temperatures as low as -40°C and summer temperatures up to 38°C. They will go dormant at temperatures below 10°C. In hotter climates, they benefit from afternoon shade. Once they are well established (usually by their third year), the plants are quite drought-tolerant. Goji can be grown in containers: the plants will be smaller but they may produce in their first season, whereas plants in the ground take 2-3 seasons to produce. Goji berries are slightly elongated and about the size of a raisin. They will be fully red and slightly soft when ripe, and will become sweeter the longer they are left on the plant. Plants should be netted to protect the berries from birds. Goji are used to reduce inflammation because they are high in antioxidants, amino acids, and essential fatty acids. They can be eaten fresh or dried.
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