Goji Berries - Lycium barbarum

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  • Description

Goji Berries are the fruits of the common Bocksdorn. The Latin name of the goji berries is Lycium barbarum.

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Furthermore, the common Bocksdorn is a thorny, winter, hard shrub with a growing height of 2-4 meters. During the flowering period from June to August it carries violet, funnel-shaped flowers. Moreover, its red fruits ripen from August to October.

Cultivation areas 

The goji berries sold in Europe are cultivated in China today. The largest cultivation areas are in the north and west of China. The Ningxia region is China's most productive region with 50,000 tonnes in 2013.

The fields along the Yellow River (Huang He) have been around for 700 years. In the capital of Ningxia, Yinchuan, the Chinese have been celebrating a year in honor of the goji berries since 2000. This festival coincides with the harvest in August.

Names of the Goji berries

In the German-speaking area the goji berry is also called wolfberry, buckthorn fruit, Chinese wolfberry, "Glücker" or "Rote Diamant".

How do goji berries taste?

Goji berries taste sweet to sour and are cooked in Chinese cuisine. In Germany, the goji berries are often mixed in muesli, smoothies or yogurts. They are also suitable as a snack for between.

Goji berries in Traditional Chinese Medicine

In traditional Chinese medicine, goji berries are used to increase the yin. Furthermore, they are also used in case of hypertension, sugar, eye problems and support of the immune system. Goji berries are now called a Superfood.

They are said to be full of secondary plant nutrients, nutrients and vital substances and positively influence the body’s cells.


According to Wikipedia, Goji berries can also trigger allergies. Therefore, allergy sufferers and cardiac patients should not consume Goji berries until after consultation with your doctor.


When vitamin K antagonists (eg., Marcumar) are administered at the same time, which are used for blood dilution, the blood-thinning effect is intensified. Consequently, there is an increased risk of bleeding. (Source Wikipedia and the Medical Journal of March 2013)


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