Lycium Chinense

Summer is really here now and the my goji bush (lycium chinense) is back and sagging with ripened fruit. I’m not sure what to do with all the fruit. Drying would be the obvious thing to do, but you can by dried goji in just about any supermarket today. A quick google reveals that you can blend them into smoothies or make some kind of tea, but I think that’s waste of these plump little berries. Since they taste a bit like unripe tomatoes then I guess they could be tossed in a salad. In fact I could see then pairing well with celery, carrots, pea shoots and a basic balsamic dressing — mind you, I’d use them sparingly as they are rather astringent.


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