Red Gem – Goji Berries

Red Gem – Goji Berries

　　Goji berries, known as “gǒu qǐ zǐ,” are one of the most famous specialties of Ningxia and rank first among the “Five Treasures.” For a long time, Ningxia goji berries have been renowned nationwide for their pure quality and abundant yield. Historical records indicate that goji berries have been cultivated in Ningxia for at least 500 years and were listed as a “tribute fruit” during the Hongzhi era of the Ming Dynasty. The "Zhongwei County Annals," compiled during the Qianlong period of the Qing Dynasty, states: “In the Ning’an area (now Zhongning County, Ningxia), households grow goji orchards, and the sweet goji used for medicine across the provinces all come from Ningxia.” People of the time once wrote a poem praising them: “In June, the goji orchards are red tree after tree; Ning’an’s medicinal fruit excels throughout the world. A dou costs a thousand coins in season, far outshining fertile fields’ early annual harvest.” The "Shuofang Daozhi" also records: “The goji from Ning’an Fort is of high quality.”

　　Botanically, goji berries belong to the Solanaceae family, Solanoideae subfamily, Lycieae tribe, and Lycium genus. They are deciduous small shrubs with short thorns. As perennial woody plants, they can live for over a hundred years. Because “their thorns are like those of the goji (a thorny plant) and their stems resemble those of the qi (a plant with long branches),” they are thus named goji. Every part of the goji plant is valuable—the fruit, flowers, leaves, roots, and bark can all be used medicinally. Su Dongpo wrote in "Five Poems on a Small Garden – Goji": “Roots, stems, flowers, and fruits, none are discarded when gathered.”

　　After more than two thousand years of practice in traditional Chinese medicine, goji berries have proven to be an excellent tonic and restorative. Their primary functions include: moistening the lungs, cleansing the liver, nourishing the kidneys, benefiting qi, generating essence, supporting yang, replenishing deficiencies, strengthening muscles and bones, dispelling wind, and improving eyesight. There are many ancient prescriptions featuring goji berries or combining them with other herbs, such as “Goji Paste,” “Chrysanthemum-Rehmannia Pills,” “Tortoise-Deer Two-Immortals Gel,” “Tortoise Age Elixir,” “Zuogui Drink,” and “Xiaoying Decoction.” These time-honored formulas are used either as tonics for the weak and blood-deficient, as remedies to nourish liver and kidney and replenish yin, or as health supplements to ward off illness and promote longevity.

　　Goji berries are highly nutritious, medically effective, and convenient to consume. There are four ways to take goji berries: First, they can be eaten fresh—newly picked goji berries are bright red, juicy, and sweet when chewed, and about ten grams can be consumed daily. Second, they can be decocted alone or in compound prescriptions, following a doctor’s instructions. Third, they can be steeped in alcohol—typically, three kilograms of premium liquor are mixed with one kilogram of goji berries and left to soak for two weeks before drinking. Fourth, they can be cooked and added to dishes.

　　China has a long history of cultivating goji berries. The "Book of Songs · Xiaoya" contains the verse: “I climb that northern hill to pluck the goji.” The "Shennong’s Classic of Materia Medica" was the first ancient text to list goji as a medicinal herb. For over two thousand years, goji has been known as a precious medicinal herb with widespread acclaim for its benefits. The "Taiping Shenghui Fang," compiled during the Northern Song Dynasty, records the story of a woman who lived over 370 years by regularly consuming goji leaves, flowers, fruits, and roots. Li Shizhen’s "Compendium of Materia Medica" from the Ming Dynasty states: “In spring, the goji leaves are harvested and called ‘Tianjing Grass’; in summer, the flowers are harvested and called ‘Longevity Grass’; in autumn, the fruits are harvested and called ‘Goji Berries’; in winter, the roots are harvested and called ‘Digu Pi.’” When these four are combined into a pill, an elder who took it regularly “lived to 100 years old, walked swiftly, had black hair return to white, grew new teeth after losing them, and had strong vitality.”

　　The above anecdotes may not be entirely reliable, but the goji’s efficacy in “nourishing and treating deficiencies” has indeed been proven through millennia of clinical practice. As the ancient text "Materia Medica Collected Commentaries" states: “Goji enables qi to be sufficient, blood to be replenished, yang to be generated, yin to grow, fire to descend, and wind-dampness to be expelled, embodying a perfect array of benefits.” Liu Yuxi, a famous poet of the Tang Dynasty, once praised goji: “Its lush branches are the walking sticks of immortals; its aged roots can take the shape of auspicious dogs. The supreme herb tastes like sweet dew—just a spoonful can extend life.” In Ningxia, goji is commonly called “cí” by locals, goji orchards are referred to as “cí gardens,” and farmers who grow goji are called “cí farmers.” Legend has it that goji berries in Ningxia first grew wild around Changle Fort, Yongkang Fort, and Xuande Fort near the Yellow River in Zhongwei County. Later, through generations of selection and improvement by Hui and Han “cí farmers,” many superior varieties were developed and gradually introduced across the country. Today, goji grown in more than twenty provinces, municipalities, and autonomous regions of China, as well as in countries along the Mediterranean coast of Europe, North America, and the former Soviet Union, mostly trace their origins to “Ningxia goji.”

　　Although Ningxia goji is now grown in many places, only that produced in Ningxia has maintained enduring fame and international renown, being hailed as the finest of goji berries. The fundamental reason lies in its favorable climate and geography, coupled with the skill and diligence of its cultivators. The soil in Ningxia’s goji orchards is well-balanced, accommodating both warm and cold conditions, with timely irrigation and drainage, and abundant sunlight—all ideal for goji growth. This is further enhanced by the centuries-old cultivation experience passed down through generations of Ningxia’s goji farmers, ensuring that Ningxia goji maintains consistent high quality and surpasses others in reputation.

　　In the past, Ningxia goji was classified into four grades: “Chaoyu (Morning Jade), Gongguo (Tribute Fruit), Dadong (Big Pillar), and Kuaiyuan (Champion).” These feudal-sounding grade names reflect to some extent that in olden times, Ningxia goji was primarily enjoyed by the nobility and elite. Today, the people can freely enjoy Ningxia goji—not only for treating ailments but also as a precious gift for relatives and friends.

　　Ningxia goji usually blooms twice a year. The summer harvest is called “summer fruit,” and the autumn harvest is called “autumn fruit.” Fresh goji berries are bright red, spindle-shaped, and similar in appearance to jujube pits. The dried goji berries processed by traditional methods are resistant to spoilage and can be stored for a long time. Ningxia goji berries are rich in nutritional and pharmacologically active components. They contain substances such as iron, phosphorus, calcium, and are internationally recognized as a “lithium-enriched” plant. They are also abundant in sugars, fats, proteins, as well as amino acids, polysaccharide pigments, vitamins, sterols, glycosides, and more. (Yinchuan)