Origin
Goji (also called wolfberry) is the fruit of a hardy shrub in the nightshade family, the same family as tomatoes and capsicum. It thrives in dry, sunny, slightly salty soils.
The best-known goji comes from Ningxia along the Yellow River, especially Zhongning County, which has grown it for centuries. Qinghai, Gansu, Xinjiang and Inner Mongolia are also major growers. Berries are picked by hand in several rounds from June to October, then sun-dried or dried at low heat.
Traditional use
Goji brings colour and a gentle sweetness to clear soups, herbal teas, steamed dishes and congee. In Chinese food tradition it is classed as neutral, so it is used all year round and pairs with almost anything.
It is one of the most common pantry ingredients in Cantonese homes, often added at the very end of cooking so the berries stay plump. Many people simply eat the softened berries from the bottom of their tea cup.
Safety
- Blood thinners: there are case reports of goji affecting warfarin. If you take warfarin or another blood thinner, check with your doctor before eating goji regularly.
- Nightshade allergy: goji is in the same family as tomatoes and capsicum. Avoid it if you are allergic to these, or have been told to avoid nightshades.
- Sulphites: some very bright goji is treated with sulphites to keep its colour. If you are sensitive to sulphites (some people with asthma are), check the label for sulphur dioxide or preservative 220.
- Amounts: a small handful in a pot of soup or tea is a normal food amount. Large daily quantities are not traditional.
How to cook
- Rinse briefly in a sieve. Don’t soak: goji turns mushy and sour.
- For soup, add 10–15 g in the last 15–20 minutes of cooking.
- For tea, add 1 tablespoon to a pot with water just off the boil and steep 5 minutes.
- Eat the softened berries at the end.
How to choose and store
Look for even, orange-red berries that are soft and separate rather than stuck in clumps. If the rinse water turns bright red straight away, the berries may be dyed. Store airtight, in the fridge in hot or humid weather.
Our recipes that use it
- Lotus Seed & Huai Shan Soup
- Shiitake & Cordyceps Flower Soup
- Chrysanthemum & Goji Tea
- Solomon’s Seal, Lily Bulb & Goji Tea
- Longan, Red Date & Goji Tea
See it in the ingredient guide
This page describes culinary and cultural tradition. It is not medical advice. If you are pregnant, breastfeeding, taking medication or managing a health condition, check with your doctor or a registered Chinese medicine practitioner before using herbal ingredients.
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