Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.

This is the description page for Chinese Boxthorn Leaves (Lycium barbarum) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Chinese Boxthorn Leaves.

Chinese Boxthorn Leaves, Lycium barbarum (also known as Goji Beery Leaf, Wolfberry Leaf) are the leaves of Lycium barbarum or Lycium chinense, species of boxthorn in the family Solanaceae (which also includes the potato, tomato, eggplant, and tobacco). Although its original habitat is obscure (probably southeastern Europe to southwest Asia), wolfberry species are now grown around the world, including in China. Wolfberry species are deciduous woody perennial plants, growing 1–3 m high. Wolfberry leaves form on the shoot either in an alternating arrangement or in bundles of up to 3, each having a shape that is either lanceolate (as it is shaped like a spearhead longer than it is wide) or ovate (egg-like). One to 3 flowers (picture above) occur on stems 1–2 cm in length. 'Wolfberry' is an English translation of gǒuqǐ the plan't Chinese name. In the English-speaking world, 'goji berry' has, in recent years been used as a synonym for Wolfberry.

In China and Japan a tonic tea is made from the leaves. The young, soft, leaves are typically used as a herb, flavouring soups and salads (though they are sometimes cooked as a vegetable). The leaves themselves have a pleasant taste, somewhat reminiscent or watercress, but with a hint of peppermint. They do, however, grow bitter when hold and are sometimes blanched before use. Like many herbs, Chinese boxthorn leaves loose their flavour if over cooked and should be added to a dish no more than 3 or 4 minutes before serving (unless you plant to serve as a vegetable). They are widely used to flavour Chinese soups (particularly those containing pork or liver) and are also used in Vietnamese soups. They are also useful for flavouring dishes containing wild greens. In fusion cooking they can be paired with fruit in fruit soups and fruit-based desserts.

If growing Chinese boxthorn in your own garden for leaf production, you should coppice heavily. Cut almost down to the ground in winter to encourage the growth of new shoots in the spring. Pick only a few branches from a single plant. You can also plant cuttings or the tops of branches used for their leaves in your garden as these will root readily and give you new plants.

Fish Larb
Chinese Boxthorn Leaves with Stewed Jerusalem Artichokes in a Cherry-apple Sauce
Chinese Boxthorn Soup with Wolfberries
Vietnamese Soup with Chinese Boxthorn Leaves
Chinese Boxthorn with Boiled Good King Henry
Matrimony Vine Leaf Soup with Goji Berries