Full growing instructions given on packet. Sow your seeds 13mm (½") deep in a shallow tray of compost and leave on a sunny windowsill at 15-18°C (60-65°F) to germinate. Transplant seedlings into individual 7.5cm (3") pots and keep in a sunny warm spot indoors. Plant outdoors the following year 1m (40") apart, late May/June after risk of frost has passed. The Goji Berry will thrive outdoors and there is absolutely no need to prune or train. Watering and feeding now and again is all that is needed.
EATING: Plants begin to fruit after about two years, producing masses of drop-shaped berries in succession from late summer until the first frosts. Only fully ripe fruit are edible, so the redder the better. At this stage they are however very easily squished & can turn black when handled, which is why they are almost always sold dried. A useful tip is to lay a sheet/large mixing bowl beneath the branch and give it a gentle shake to remove these. RECIPE: Pork, prawn & goji berry steamed dumplings - Super-easy dim sum enriched with the fruitiness of home-grown goji. Serves 4 as a starter or side. • 100g minced pork • 18 raw king prawns, shelled (pre-prepared) • 2.5cm piece ginger, peeled and finely grated • 2 spring onions, finely sliced • 4 cloves garlic, minced • ½ cup fresh goji berries • 2 tbsp light soy sauce • 1 tsp sesame oil • 2 tsp Chinese rice wine or mirin • 1 tsp sugar • 2 tsp cornflour • 20 wonton wrappers METHOD: Start by putting the pork and prawns in a food processor and pulse for about 1 minute or until the mixture looks roughly chopped and well combined. Aim for a chunky texture a bit like minced beef. Tip the mixture into a mixing bowl and squeeze in the juice from the grated ginger, discarding the fibre. Add the spring onion, garlic, goji berries, soy sauce, sesame oil and rice wine. Sprinkle in the sugar and cornflour then roll up your sleeves and mix well with your fingertips to combine. With a few drops of water (use a brush or your fingers) brush around the edges of each wonton wrapper. Dollop a tablespoon of the pork and prawn mixture to the centre, lifting up the edges around the filling, creating pleated folds (almost like a mini pork pie without the lid). Top each dumpling with a fresh goji berry and steam on a high heat for 10-15 minutes. Serve with soy sauce as a starter, or for the true domestic gods or goddesses among you, with several other plates of freshly made dim sum. At Suttons we take food sensitivity seriously.