Lycium chinense Mill.

Shrubs erect or sprawling, 0.5-1(-2) m tall. Stems much branched; branches pale gray, slender, curved or pendulous, with thorns 0.5-2 cm. Leaves solitary or in clusters of 2-4; leaf blade ovate, rhombic, lanceolate, or linear-lanceolate, 1.5-5 × 0.5-2.5 cm (to 10 × 4 cm in cultivation). Inflorescences solitary or paired flowers on long shoots or fasciculate among leaves on short shoots. Pedicel 1-2 cm. Calyx campanulate, 3-4 mm, 3-5-divided to halfway, lobes densely ciliate. Corolla pale purple, 0.9-l.2 cm; tube funnel-form, shorter than or subequaling lobes, lobes pubescent at margin. Stamens slightly shorter or longer than corolla, with a villous ring slightly above filament base and adjacent corolla tube. Berry red, ovoid or oblong, 0.7-1.5 cm × 5-8 mm (ca. 2.2 × 1 cm in cultivation). Seeds numerous, yellow, 2.5-3 mm.

A Mediterranean climate plant. It will grow in the highlands in warm tropical countries. In Indonesia it grows at about 2,000 m above sea level. Photo from Singapore. It suits hardiness zones 6-10. In Yunnan. In Sichuan.

The berries make a sweet addition to any dish. The ripe fruit are eaten fresh. They taste like liquorice. They can be added to soups or braised dishes. They are also used for juices and fermented. The young soft leaves are eaten in salads. The leaves are cooked with pork or added to soup. Ginger, pepper and a little sugar can help counter the bitter flavour in soups. The roasted seeds are used for coffee. Dried leaves are used for tea.

Plants can be grown from seed or by using cuttings. They often sprout by suckers.