Goji
(lycium barbarum, lycium ruthenicum)
History
Used for more than 2,000 years in traditional Chinese medicine, goji (often referred to as « wolf‘s berry« ) was once reserved for elites and healers. Its immunity–boosting and longevity-boosting properties made it a valuable ingredient, before gaining global momentum as a « superfruit« valued for its nutritional benefits.
Origins
Native to the arid and semi–arid regions of northwestern China, especially in the province of Ningxia, the goji belongs to the Solanaceae family. Its natural growing conditions – warm climates in summer and cold in winter – explain its remarkable hardiness and adaptation to varied environments.
Orchard Management
- In orchards or plantations, goji berries are grown in full light, on well–drained soils rich in organic matter. A location sheltered from cold winds promotes better ripening. A spacing of about 2 to 3 meters between plants allows for good air circulation, limits excessive humidity, and makes maintenance easier.
Physiology
- Goji is a deciduous or semi–deciduous shrub that usually reaches 1.5 to 3 m in height. It has narrow, elongated leaves, and produces small purple or purple flowers with a yellow center. These flowers, pollinated mainly by insects, give rise to small red–orange berries (or black depending on the family) rich in nutrients.
Orchard Management
- To optimize production, it is recommended to prune the goji regularly to promote aerated branches and stimulate the formation of new fruiting branches. Training pruning, from the first years, makes it possible to maintain a compact shape and facilitates harvesting. The individual management of each shrub contributes to a regular and quality production.
Fruit Quality
- Goji berries are distinguished by their small size, intense red–orange color and richness in antioxidants, vitamins (especially vitamin C) and minerals. Their taste, both sweet and slightly acidic, makes them versatile: they can be eaten fresh, dried, or integrated into infusions, smoothies and jams.
Plant Protection
- Relatively robust, gojis are nevertheless sensitive to certain mildew or fungal infections in the event of excess humidity. Regular monitoring makes it possible to quickly detect possible insect infestations (aphids, thrips) or diseases. The use of biological preventive treatments and the respect of good ventilation – thanks to regular pruning – make it possible to limit phytosanitary risks.
Harvest
- Goji berries are usually harvested in late summer to early fall, when their color becomes bright and the flesh is well developed. The picking is done manually to avoid damaging these delicate fruits. After harvesting, they can be eaten fresh or dried, which helps to preserve their nutritional qualities in the long term.
