Detailed Explanation of Key Cultivation and Management Techniques for Goji Berry

Cultivation Methods and Seasons

The fine-leaf and large-leaf goji berries grown as vegetables do not flower or set seed, and are propagated every year by cuttings. In South China, cuttings are usually taken between August and September; in the Yangtze River basin and North China, cuttings can be taken in March, either planted directly in the field or first rooted together in a nursery and then transplanted. In South China, harvesting is done in stages during the cool weather season from November of the current year to April of the following year. In the Yangtze River and Yellow River basins, protected cultivation may be used in winter and spring to bring the tender stems and leaves to market earlier.

Key Cultivation Points

Goji berry is harvested many times for its tender stems and leaves, so a fertile soil rich in organic matter should be chosen for cultivation. Before planting, apply sufficient organic fertilizer, with 2000-2500 kg of decomposed barnyard manure per mu. After cuttings or transplanting, rice straw or shade netting can be used to cover the soil and preserve moisture. After the cuttings take root, new shoots emerge; keep 3-5 vigorous new shoots and thin out the excess. During the peak harvest period, liquid fertilizer can be applied as a top dressing to promote the growth of new shoots and new leaves. In dry weather, pay attention to irrigation, and carry out timely intertillage and weeding. Generally, 50-60 days after planting, when the plant height is about 50 hundred meters and the basal leaves have not yet senesced, harvesting can begin; plant once and harvest many times. Stop harvesting during the high-temperature season from May to August, leave the plants in place for seed production, and then take cuttings again for propagation in September.