Goji Berry

Fresh goji berries (Lycium barbarum) are nearly impossible to find in US retail. Dried goji berries sell for $10-20/lb in the specialty and supplement market (USDA AMS Specialty Crop Market News, 2023). You can grow the plant in zones 3-10, it will produce for 50+ years, and it asks for almost nothing once established. The reason more people don’t grow it comes down to the first two years looking like a failure before production picks up.

What you’re actually growing

Goji berry (also called wolfberry) is a member of the nightshade family (Solanaceae), the same family as tomato, pepper, and eggplant. It grows as a thorny, arching shrub reaching 6-10 feet tall and nearly as wide. The small, bright orange-red berries are 0.5-0.75 inches long, slightly sweet and tangy, with a flavor described as a cross between a cranberry and a cherry tomato.

Two species are grown commercially: Lycium barbarum (Tibetan goji, more common in the West) and Lycium chinense (Chinese wolfberry). L. barbarum ‘Crimson Star’ is the most widely sold named variety in North America. Named varieties produce more reliably and with larger fruit than seedling-grown plants.

The ROI case

A rooted start at $4.99 takes 2 years to produce a meaningful harvest. Year three and beyond, an established shrub yields 1-3 lb of fresh berries per season at home production scale (Cornell Cooperative Extension, Goji Berry Production, 2018). At $12/lb fresh market value, that’s $12-36 per plant per year.

The dried berry math changes the picture. Fresh berries dehydrate to roughly 20-25% of their original weight. Dried goji berries at $10-20/lb (USDA AMS, 2023) mean your 2 lb fresh yield produces 0.4-0.5 lb dried, worth $4-10 in bulk retail equivalents. For a single shrub, the return is modest. The argument for growing goji is access to fresh berries and the long-term accumulation of value from a plant that will outlast the gardener who planted it.

Growing requirements

Cold hardiness to zone 3 (-40°F). Heat tolerance extends to zone 10. This is one of the widest hardiness ranges of any fruiting shrub. In warm climates, it acts as a semi-evergreen. In zones 3-5, it dies back to the crown and regrows in spring.

Soil pH 6.8-8.1 - goji actually prefers slightly alkaline soil, which is unusual among fruiting plants. This makes it a candidate for garden beds that would stress acid-preferring plants. Drainage is more important than fertility; standing water kills established plants quickly.

Full sun produces the best fruit set and largest berry size. Partial shade is tolerable but fruit size and yield decline noticeably below 6 hours of direct sun.

Water weekly during the first two seasons to support root establishment. Once established, goji tolerates drought well - established plants in the Southwest perform without supplemental irrigation in many years. Excess water encourages lush vegetative growth at the expense of fruiting.

The thorns are serious - 0.5-1.5 inches on older wood. Wear leather gloves for any work in the shrub. The arching canes can be trained on a trellis to make management easier and harvest more accessible.

What goes wrong

Spider mites (Tetranychus urticae) are the most consistent pest of goji berry, especially during hot, dry weather. Fine webbing on the undersides of leaves and stippled, discolored foliage are the signs. Overhead irrigation breaks up colonies effectively; neem or insecticidal soap controls severe infestations. Avoid broad-spectrum insecticides that kill predatory mite populations, which normally keep spider mites in check.

Aphids are common in spring on new growth. Natural predator populations handle most infestations; insecticidal soap for severe cases.

Fusarium crown rot occurs when soil drainage is poor. There is no cure once established - prevention through site selection and raised bed planting is the only reliable approach.

Goji berry psyllid (Bactericera gobica) is a sporadic but serious pest in some regions, particularly the western US. Nymph feeding causes leaf galling and fruit distortion. Spinosad provides partial control; more research is ongoing (USDA ARS).

The slow first two years lead many gardeners to abandon goji as unproductive. The plants require patience. In year one, prioritize establishing a strong root system over any above-ground growth - do not push heavy fertilization that drives lush tops without deep roots.

Harvest and storage

Berries ripen over an extended period rather than all at once. Begin harvesting when individual berries turn fully orange-red and yield to gentle pressure. A gentle shaking of the cane will drop ripe berries into a flat basket or sheet held beneath.

Fresh goji berries keep 3-5 days refrigerated. Freeze for up to a year. To dry: spread on dehydrator trays at 125°F for 24-36 hours. Properly dried berries are leathery, not brittle or sticky. Store in airtight containers away from light.

Fresh berries can be pressed for juice, added raw to salads, or eaten out of hand. The flavor is more complex and less concentrated than the dried form. Cooking them into sauces is common in Chinese cuisine.

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Related crops: Arugula, Elderberry

Related reading: First Three Years ROI - how to think about the economics of slow-starting perennial crops