Worth knowing:
The Lycium chinensis is a summer-green, only light branched and lightly spiked shrub plant that grows up to meters. After blossoming and from August on, it produces the red-coloured and longish-round, vitamin-packed fruits that can be eaten either raw or dried, as well as processed juice or jam. The sweet goji berry is a traditional part of the Chinese medicine and contains more vitamin B complex and antioxidants than any other fruit. Beware: the species Lycium belongs to the nightshade family (Solanaceae), and like in other plants of that genus, the parts of the plant are toxic, except the berries of course!
Natural Location:
The Chinese Wolfsberry originally comes from Eurasia, particularly from China, Taiwan, Japan, Korea, Nepal and Pakistan.
Cultivation:
Seed propagation indoors is possible throughout the year. To increase the germinability, you should place the seeds for about 24 hours in a bowl with lukewarm water for priming. After that, spread the seeds onto moist potting compost and cover the seed container with clear film to prevent the earth from drying out. Don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on your potting compost. Place the seed container somewhere bright and warm with a temperature between 20° and 25° Celsius and keep the earth moist, but not wet. Usually it takes a couple of weeks until germination.
Place:
The Chinese Wolfsberry likes to be kept in a sunny place, and since it is frost-hardy it can easily be planted out.
Care:
The Chinese Wolfsberry is a sturdy and carefree plant that can grow annually about 80 cm. Especially during the dry season it needs sufficient watering. In autumn you might cut off died twigs and in spring of its second year, the plant can be pruned back to six main branches. After three years you can already expect a good harvest.
During the winter:
The Chinese Wolfsberry proved to be frost-resistant up to -30° Celsius and should endure even harsh winter seasons. Frostbitten sprouts will shoot again in spring, especially at the bottom and in the root area.
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- © Frank Laue - © Saflax - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
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