Here is the Goji Berry,  Lycium barbarum, In the first decade of the 21st century, farmers in Canada and the United States began cultivating goji on a commercial scale to meet potential markets for fresh berries, juice, and processed products. When ripe, the oblong, red-orange berries are tender, sweet and must be picked carefully or shaken from the vine into trays to avoid spoiling. The fruits are preserved by drying them in full sun on open trays or by mechanical dehydration, employing a progressively increasing series of heat exposure over 48 hours. The plants don't produce berries till their 2nd or 3rd year and get to 4 feet tall. Open pollinated 100+ days.
Here is the Goji Berry,  Lycium barbarum, In the first decade of the 21st century, farmers in Canada and the United States began cultivating goji on a commercial scale to meet potential markets for fresh berries, juice, and processed products. When ripe, the oblong, red-orange berries are tender, sweet and must be picked carefully or shaken from the vine into trays to avoid spoiling. The fruits are preserved by drying them in full sun on open trays or by mechanical dehydration, employing a progressively increasing series of heat exposure over 48 hours. The plants don't produce berries till their 2nd or 3rd year and get to 4 feet tall. Open pollinated 100+ days.
Here is the Goji Berry,  Lycium barbarum, In the first decade of the 21st century, farmers in Canada and the United States began cultivating goji on a commercial scale to meet potential markets for fresh berries, juice, and processed products. When ripe, the oblong, red-orange berries are tender, sweet and must be picked carefully or shaken from the vine into trays to avoid spoiling. The fruits are preserved by drying them in full sun on open trays or by mechanical dehydration, employing a progressively increasing series of heat exposure over 48 hours. The plants don't produce berries till their 2nd or 3rd year and get to 4 feet tall. Open pollinated 100+ days.

Goji Berry

Lycium barbarum

Here is the Goji Berry,  Lycium barbarum, In the first decade of the 21st century, farmers in Canada and the United States began cultivating goji on a commercial scale to meet potential markets for fresh berries, juice, and processed products. When ripe, the oblong, red-orange berries are tender, sweet and must be picked carefully or shaken from the vine into trays to avoid spoiling. The fruits are preserved by drying them in full sun on open trays or by mechanical dehydration, employing a progressively increasing series of heat exposure over 48 hours. The plants don't produce berries till their 2nd or 3rd year and get to 4 feet tall. Open pollinated 100+ days.

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