Goji Berry (Lycium barbarum)

A hardy, productive perennial shrub in the tomato family (Solanaceae), also known as wolfberry, goji produces graceful, arching branches covered with small purple flowers followed by abundant bright orange-red berries. We like to call it the perennial tomato: when eaten fresh, the berries have a flavour that reminds us a little of tomato, while dried goji berries become sweet, like little red raisins. Goji is naturally resilient, tolerating cold, wind and periods of drought once established, and it can thrive in a range of soils as long as they are well drained. The plants are self-pollinating, so a single plant can produce fruit—we have only one, and ours has been producing well for years.

Growing: Sow seeds indoors in late winter or early spring, or outdoors in late spring once the soil has warmed. Grow in full sun for the best fruit production. Transplant young plants carefully and provide plenty of space, as goji develops long, arching branches and can spread considerably. A trellis or other support makes harvesting easier. Plants generally begin producing fruit in their second or third year and become increasingly productive as they mature.

At least 25 seeds per packet.