Wolfberry is commercially called goji berry. It is also known as Chinese wolfberry, goji berry, barbary matrimony vine, bocksdorn, Duke of Argyll's tea tree, murali (in India), red medlar or matrimony vine.
Unrelated to the plant's geographic origin, the name Tibetan or Himalayan Goji berry is in common use in the health food market for berries from this plant that are claimed to have been grown in the Himalaya region. Tibet as a significant wolfberry source is almost certainly a myth, however, as it is an unlikely region for commercial supplies of berries of any kind. The Tibetan Plateau is more than 10,000 ft altitude with poor soil and climate conditions unfavorable for fruit crops. Year-round cold temperatures and frost would inhibit bud development and prevent fruit formation. Minimal subsistence agriculture exists in Tibet and there are no objective commercial, scientific, or government reports on wolfberries from Tibet.
Wolfberry species are deciduous woody perennial plants, growing 1-3 m high. Our Goji berry is grown in the southern edge of the the Qaidam Basin on the Qinghai-Tibet Plateau. Wild Goji on the Tibetan Plateau is very rare, which can't sustain the any human consumption at all. Only a few years ago, the Qaidam basin on the Tibetan Plateau was found to be a perfect place to plant goji. The Qaidam basin is 3,000 meters above sea level on the Qinghai-Tibet Plateau. A pristine location with plenty of sunshine, a wide day and night temperature difference, clean air and water melted from the Himalayan glaciers, and mineral-rich alkaline soil makes this ideal for the cultivation of Goji.
This is our premium Tibetan goji berries and the size of goji is 180grains/50g. 180g goji berries are bigger than most goji you can buy on the market. They are sweet and have better texture than smaller goji.
As a food, dried wolfberries are traditionally cooked before consumption. Dried wolfberries are often added to rice congee, as well as used in Chinese tonic soups, in combination with chicken or pork, vegetables, and other herbs such as wild yam, Astragalus membranaceus, Codonopsis pilosula, and licorice root. The berries are also boiled as an herbal tea, often along with chrysanthemum flowers and/or red jujubes, or with tea, particularly pu-erh tea, and packaged teas that are available.
Various wines containing wolfberries (called Goji Jiu) are also produced, including some that are a blend of grape wine and wolfberries. Wolfberry may be used to make tea and Lycium root bark for traditional Chinese medicine (TCM) treatment of inflammatory and some types of skin diseases. A glucopyranoside and phenolic amides isolated from wolfberry root bark have inhibitory activity in vitro against human pathogenic bacteria and fungi.
An early mention of wolfberry occurs in the 7th century Tang Dynasty treatise Yaoxing Lun. It is also discussed in the 16th century Ming Dynasty Compendium of Materia Medica of Li Shizhen. Two recent book publications describe exceptional nutritional qualities of wolfberries, advancing a working proposal that wolfberry is one of the most nutrient-rich plant foods on Earth.
Great as a snack or added to muesli. Store in a cool, dry place. Avoid direct sunlight. Once opened, consume within 2 months.
500g Net.
