| || (Antioxidant Fruit) |
ZONE: Hardy to USDA Zone 5
EXPOSURE: Full sun, will tolerate a bit of shade.
WATER: Water regularly for best fruit set and quality.
SOIL: Well drained
STAKING: Goji likes to creep along the ground but can be staked by bundling the strongest 3—5 canes around a stake.
FERTILIZING: Apply fertilizer formulated for flowering woody plants in early spring as new growth begins. Rose fertilizer is an excellent choice.
PESTS: Insects or disease will not bother the Goji, however birds, deer, and raccoons like them. If you find they have been snacking you may use netting or repellent.
PRUNING: Goji does not require pruning, however to make it more manageable you may prune lightly. This will also encourage branching and production of vigorous new growth.
HARVESTING: Goji begins ripening in early summer. They grow sweeter as they mature on the plant. They should be plucked off by hand when they are brilliant red and taste sweet.
UNCLE BUCK’S GOJI SALSA:
8 cups Big Lifeberry Gojis
8 cups Tomatoes, peeled and diced
4 cloves of garlic, minced
1 Tbsp Black Pepper
¼ cup Salt
¾ cup Sugar
1 cup White Vinegar
3 Onions, chopped
4 Green Peppers, chopped
15 Jalapeno Peppers, minced
12 oz. can Tomato Paste
Bring all ingredients (except tomato paste) to boil. Simmer 45 minutes. After 30 minutes, add tomato paste.
Yields 8 quarts