Lycium barbarum L.

Daun kauki, or goji berry (Lycium barbarum), is a shrub 2.5-4 meters tall of the Solanaceae family, native to inland Mongolia and China, known as one of the oldest fruits used in ancient Chinese medicine for around 5,000 years. Its red berries are commonly eaten raw, juiced, or brewed as tea and mixed into wine. Traditionally, this fruit is believed to support eye and liver health and boost immunity.

Grows in light (sandy), medium (loamy), and heavy (clay) soil textures, well-drained. This plant tolerates nutrient-poor soil, acidic, neutral, and alkaline soil pH, and temperatures of 15-25 °C. Favors moist soil, growing in semi-shaded forest or without shade.

• Roots taproot, pale white when young and dark brown when mature.
• Stem a single stem from ground level up to 1 m, with numerous branches.
• Leaves oval, thin, 7 cm long and 3.5 cm wide.
• Flowers short bell-shaped calyx, purple, 5-6 lobes.
• Fruit bright reddish-orange, 1-2 cm in diameter, fleshy and soft, bitter taste.

• Propagated using seeds and stem cuttings.
• Seeds are placed in containers, 5-6 per container. Within 2-3 weeks after germination, watering is reduced.

• Lycium Barbarum Polysaccharides (LBPs), betaine, phenolates, flavonoids, carotenoids (zeaxanthin and β-carotene), amino acids, cerebroside, β-sitosterol, galacturonic acid, phenylpropanoids

• Protects the eyes, helps prevent liver damage, boosts the immune system, anticancer, promotes healthy skin, stabilizes blood sugar, antidepressant, improves sleep quality, anti-aging, and promotes breast milk production.

Also known locally as Keci.