Goji Berry

Lyceum barbarum

While goji berries have their origins in the Himalayas, Nellie Kelly successfully produces them right here in Australia, allowing you to reap their unique health benefits directly from your own garden. Also known as the Wolfberry or ‘happy berry’, the goji berry is a superfruit that has been used in traditional Oriental medicines for centuries.

The Nellie Kelly Goji Berry is a drought tolerant, woody perennial vine that grows to 3 metres and is semi-deciduous. It has long canes that can be staked or grown along a fence or on wires like a bramble. The goji berry vine will grow in most soils, preferring one that is well-drained and in a moderately shaded area.

From late spring, small purple and white trumpet shaped flowers will appear, before becoming glossy red, sultana-shaped goji berries during summer and autumn. Goji berries have a similar taste to cranberries and are best shaken from the vine, not picked. They are packed with vitamins, anti-oxidants and amino acids and can be eaten fresh, cooked or dried.

The Nellie Kelly Goji Berry requires minimal fertilisation and will benefit from a heavy prune once a year after fruiting.

Goji Berry & Cinnamon Muffins

2 cups plain flour ¾ cup milk
½ cup sugar 1/3 cup vegetable oil
1 tablespoon baking powder ½ cup fresh goji berries, chopped
1 egg 1 teaspoon cinnamon

In large bowl, combine flour, sugar and baking powder. In smaller bowl, beat egg, then add milk and oil. Pour egg mixture into the flour, and fold with a fork. Gently stir in goji berries and cinnamon. Be careful not to over mix. Fill paper muffin cups, or greased muffin tray, with mixture until each cup is two thirds full. Bake in oven at 200C degrees for 20 minutes, or until golden brown. Remove from oven and let cool.

Makes 12 muffins.