Goji leaves

Lycium barbarum, L. chinense

leaf

Young leaves with a mild cress taste, cooked in a clear soup with liver or eggs.

Origin

China

Season (United States)

April to September

Preparation

The leaves are stripped from the thorny stems and only they are kept; they cook for two or three minutes in the broth.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

In Hong Kong, goji leaf soup greens are sold at the market with their thorny stems.