Goji berries have a wide range of uses and are a very common food-and-medicine ingredient

Goji berries are the dried ripe fruit of the wolfberry plant (Lycium barbarum) in the Solanaceae family. They are mostly red or dark red oval-shaped small berries with a sweet taste. They are both an everyday food ingredient and a commonly used medicinal material in traditional Chinese medicine, making them a typical example of a dual-use food and medicine, with goji berries from producing areas such as Ningxia being particularly well known.

From a traditional perspective, goji berries have long been considered to nourish the liver and kidneys and to benefit vital essence and improve eyesight, and they are often used to help with weakness and fatigue, soreness and weakness of the lower back and knees, and blurred vision. In daily life, many people like to steep them in water, make tea with them, cook them in porridge, or use them in soups, and some also steep them in liquor and drink a small amount.

From a modern nutritional perspective, goji berries contain components such as Lycium barbarum polysaccharides, carotenoids, various vitamins and minerals, and are therefore often regarded as a nourishing food ingredient with relatively high nutritional value. It should be noted that they fall into the food and health supplement category and cannot replace medication; when you feel unwell, you should seek medical attention promptly.

Eating goji berries is generally a matter of moderation; eating them directly, steeping them in water, or adding them to dishes are all fine, but eating them in large amounts over the long term is not appropriate. In addition, people who have a cold with fever or who have a weak spleen and stomach with diarrhea are usually advised to eat less for the time being, and those with special constitutions may first consult a doctor before deciding whether to eat them regularly. When storing them, keep them sealed and moisture-proof to avoid clumping and discoloration from dampness.