Long before Goji Berries became popular in Western cuisine thanks to their multitude of health benefits, they were already being used as a nutritionally sound dish in East Asia, in places like Taiwan: Steamed chicken with goji berries, dong quai (a type of ginseng) and red dates is a curiously moreish Chinese dish that also doubles as an antioxidant powerhouse. The many health benefits of goji berries – including that incredibly high antioxidant count – have been used medicinally in Asia for thousands of years, and it’s no wonder considering they’re also crammed with vitamin A, iron, vitamin C, protein, fibre, zinc, calcium, selenium, and more than 21 minerals. They’re also anti-bacterial and anti-inflammatory, and have been associated with better fertility and immunity. They boast a slightly herby yet sweet taste that can turn slightly bitter depending on how they’re cooked.
How do you use it?
Goji berries can be used either cooked or raw – recently, they’re more popularly used uncooked. Beyond the traditional Chinese steamed chicken dishes, nowadays they’re very often tossed into acai bowls, smoothies, muesli, or oatmeal, or even incorporated into garnishes for drinks. They’re great when added into bliss balls, protein balls, or truffles, or baked into bread, scones or other baked goods. Why not try adding them into sauces and soups? They can also be used in jams, while goji berry tea is a unique-tasting healthy beverage option.
Depending on where you are, goji berries are also sometimes known as wolfberries, as well as Bocksdorn, Wolfsdorn, Spina-Santa Di Barberia, Mora De La Vista, Gu Gi Ja, and so on. They contain 15 times more iron than spinach does.