How to Select a High Quality Goji Berry

Lycium barbarum is the genus and species (Latin Name) for the true goji berry.  This berry predominantly grows in an area called the "goji belt" that is found in northern China and some mountainous areas of Tibet.  Nature does not recognize political boundaries so the actual country is not as important as the soil and climate conditions.

In other areas of China a very similar berry called Lycium chinensis is also grown.  The nutritional benefits of Lycium barbarum are believed to be superior to the Lycium chinensis.

Wilderness Family Naturals' Goji berries currently come from Ningxia China.  According to Dr. Earl Mindell, R.Ph. M.H., Ph.D. there were three areas where he found the highest quality goji berries.  He based his conclusions on research using an FT-IR spectrometer.  An FT-IR uses light waves to excite bonded atoms coupled with highly sophisticated mathematical formula to get a fingerprint of the organic molecules found in the substance.  Dr. Mindell collected berries from well known goji growing regions in Asia: Ningxia, Xinjiang, Gansu, Tianjin Shi, Qinghai, Shanxi, Inner Mongolia, Sichuan, and Tibet.

Using the FT-IR they found one group of nutrients that set a few of the regions apart from the rest.  All the goji berries had high amounts of carotenoids and antioxidants.  They all had high levels of vitamin C and beta carotene.  But a few of the regions had goji berries that also contained large amounts of bioactive polysaccharides, also called proteoglycans.

Proteoglycans are a family of complex carbohydrates that are bound to proteins.  They are produced by this plant as a defense mechanism.  It is believed by researchers that goji berries are one of the richest sources of glyconutrients.

Dr. Mindell also found that growing seasons with less sunlight or rainfall and years with abnormally low summer temperatures yielded less glyconutrients.  Conversely, no matter what area they came from, exceptional growing seasons will yield higher amounts of glyconutrients.  However, Dr. Earl Mindell found that the berries in Ningxia and Xinjiang consistantly had the highest levels of glyconutrients each year.  In Ningxia and Xinjiang glyconutrients were always present, regardless of the growing season.  The FT-IR peaks representing the glyconutrients did vary depending on the growing season.  It appears to be the combination of the unusually alkaline soil (pH 8.2-8.6) and the extreme temperature fluctuations from 102 to -16 degrees F along with adequate rainfall that produces the best berries.

Goji berries sold out of the "goji belt" are available in 4 grades.  These 4 grades are "super", "king", "special", and "grade A".  The most expensive and the largest are the "super" grade. "Super" grade berries are 41% more expensive than "grade A".  To be classified as this size there are approximately 240 berries per 50 grams.  By contrast there are approximately 480 grade A berries per 50 grams.  The largest berries are produced by the longest established bushes/vines.  The longer established the bushes, the better quality the berry.  This is very much like grapes used to make wine.

Our producer uses natural, sun drying.  No artificial heat is used.  Optimal dryness for our berries is approximately 11.0% moisture content.  This ensures a tasty, ready to eat berry with a long shelf life.  Goji berries are harvested during a six week period in the fall.  These berries must be dry enough to keep until the next harvest.  Prior to selecting our producer we sampled goji berries from a number of suppliers.  Since that time we have sampled even more.  The berries of most companies in the US had higher moisture content than the ones we have selected.  The higher moisture content berries all tasted fermented as the year progressed and by August I could find no moist plump goji berries that did not taste fermented.  In contrast the drier berries, such as the ones we carry, even after 2 years of storage did not taste fermented.  This is why we have chosen the drier berry.  They readily plump up if soaked in water and can be blended into a goji puree easily.  They also soften quickly when put into soups or cooked cereal (like oatmeal), yet they store very well.  Even though there is so much you can do with goji berries, most people in the US just eat them as they are.

In recent months, it has been brought to our attention that many companies who produce moist goji berry use sulfur dioxide or sodium metabisulfite to retard the fermentation process. Although the manufacturers and importers declare there is no sulfur on their product, laboratory testing has proved otherwise. We have had our berries tested and have verified there is no sulfur dioxide on them. The low moisture content (11%) naturally preserves the berries without a need to use chemicals.

How do I use Goji berries?

In China and Tibet the berries are usually eaten raw or made into teas and soups.  If you look for Asian recipes using the dried berries you will find such things as chicken soup that contain goji berries or a warm hot grain cereal that has goji berries added to it.  Asians often make a tea by boiling herbs and the goji fruit in water.

If you look at recipes from the U.S. you will find recipes that call for the goji berries to be soaked overnight (or even for 15-20 minutes to soften them) and whipped in a blender in the morning.  This "goji puree" is then the base for a smoothie or delicious drink.

Here are examples of Chinese goji berry soups:

Chinese Wolfberry and Sea Bass Soup

1 sea bass (any fish seems to work)
½ cup goji berries (wolfberries)
1 pound mushrooms
1 scallion, chopped
5 slices of fresh ginger
5 cups of broth
Salt (use a natural mineral-rich salt, if you can)
5 Tablespoons rice wine
1 teaspoon hoisin sauce

1. Smear fish with 1 tbsp of rice wine and a little salt.
2. Add in the wolfberries, button mushrooms, scallion, ginger and hoisin sauce.
3. Boil the stock in a separate medium to large sauce pan.
4. Place the seasoned fish into the sauce pan containing the stock.
5. Simmer the soup until the fish is done (about 20 minutes)
6. Add rice wine and salt to season before serving.

Sizzling Rice Soup
In this delicious soup, the crispy rice crackles and pops in the hot soup just before serving.
Serves 6 people

Ingredients:
1/2 cup dried black mushrooms, stems removed
1/2 cup gou qi zi (dried Chinese wolfberry)
1/2 cup chicken breast, sliced thin
1/4 cup spring onions
Boiling water
6 cups chicken stock
1 cup mushroom stock (reserved liquid from soaking the dried mushrooms)
1/4 cup bamboo shoots, sliced thin
1/2 cup snow peas (can substitute frozen peas)
1/4 cup fresh shrimp, shelled, deveined, cut into quarters
1 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon sesame seed oil
Crispy rice (See Below)
Coconut Oil for deep frying

Directions:
Soak mushrooms in hot water for about 20 minutes.  Strain the liquid and reserve 1 cup.  Cut mushrooms into quarters and set aside.
Bring water to boil.  Put in chicken and pork.  Cook until the color changes.  Rinse in cold water.  Drain.
Add the chicken stock to the reserved mushroom liquid in a saucepan and bring to a boil.  Add the chicken, pork, mushrooms, and bamboo shoots.  Then add the peas and shrimp.  Bring to boil again.
Season with salt and soy sauce.  Add the sesame seed oil.  Bring to a boil.  Remove to a tureen or bowl.
Heat wok and add oil for deep-frying.  When oil is ready, prepare the Crispy Rice.  Deep-fry until it puffs and turns brown. Drain on paper towels.
At the table, slide the sizzling rice into the soup.  The rice will make crackling sounds as it meets the hot broth.

To Make Crispy Rice
Preparation Time: 1 1/2 hours
Yield: 8 - 10 squares

Rinse 1 cup of long or medium grain rice.
In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice) to the rice and bring to a boil.
Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.
While rice is cooling, preheat oven to 300 degrees Fahrenheit.
Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.
Bake the rice for 50 - 55 minutes, until it is dry.
Cool and cut into 2-inch squares.
Store in a canister until needed.  Do not freeze.

Other ideas:

Trail Mixes

Goji berries also go very well with coconut chips and soaked dried nuts.
People use this combination for home-made snack bars, trail mixes, granola, and other snacks. Wilderness Family Naturals has a healthy snack mix using these ingredients.

Goji berry Juice

To make your own Goji berry juice drink here is a basic recipe:

1/4 cup goji berries
2 cups pure water

1. Soak berries in water for 4 hours or more, overnight is fine.

2. Blend in blender until well blended.

Optional: 1/4 cup fresh blackberries, raspberries or blueberries can be added to the puree.  You can also add other fresh fruit such as apple, mango and/or banana.  If you use just the goji berries you will have a nice, nutritious goji berry juice.  If you add additional fruit you will have a great smoothie.   Most goji juice companies utilize berries which are low in carbohydrates and high in antioxidants such as blueberries and raspberries in their concotions.

If the above juice is not sweet enough for you or your family you may want to add a little natural, raw honey or raw agave syrup. Another option is to soak the goji berries with dried dates or raisins. this will make the juice darker and sweeter.