Also known as the “wolfberry” and the more romantic “matrimony vine,” goji berries are the fruit of a woody perennial grown primarily in China. They’ve been a mainstay of traditional Chinese medicine for thousands of years. Recently Western health food advocates have touted their nutritional value, and goji berries have vaulted to the top of the charts on lists of so-called super-foods.

In the United States, goji berries are available dried or as juice or pulp products. Health-conscious consumers are gobbling them up: Marketers say the numbers for juice alone will top $1 billion by 2013. There’s no denying that this little berry packs a big nutritional wallop: goji berries are rich in amino acids, antioxidants and carotenoids, as well as essential vitamins and minerals.

Since antiquity, goji berries have been prescribed to protect the liver, promote eyesight, enhance fertility and sexual function, boost the immune system, improve circulation and increase longevity. Today, they’re a prime example of the medicinal clash between East and West. Recent studies in China report that the berry’s antioxidant properties protect against cancer, cardiovascular disease and vision disorders, including glaucoma and macular degeneration. Western authorities dismiss these claims, and the Food and Drug Administration has issued a warning to marketers who promote disease-fighting properties without adequate scientific evaluation.

Use dried goji berries much as you would use raisins — in muffins and breads, sprinkled on your morning cereal and added to trail mix recipes. You can rehydrate the dried berries in water and use them in smoothies.

Goji Berry Muffins

2 tablespoons goji berries

1/3 cup warm water

4 eggs

1/2 cup extra-virgin olive oil

1/2 cup unsweetened applesauce

1/2 cup granulated sugar

2 tablespoons agave nectar or honey

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

2 cups grated zucchini

1 cup raisins

Preheat oven to 350F. Soak goji berries in warm water 3 minutes.

Combine eggs, oil, applesauce, sugar, agave nectar and vanilla extract in a bowl; whisk together. Whisk in goji berries and soaking water.

Add flour, baking soda and cinnamon. Mix well. Fold in zucchini and raisins just until mixed. Batter will be very heavy.

Coat cups of muffin tins with cooking spray. Spoon batter into cups, filling each half to three-fourths full. Bake 18 to 20 minutes, until semi-firm to the touch. Makes 18 muffins.

Recipe by Chef Greg Johnson, Seattle, Wash., www.chefandfather.com

Per serving: 200 calories, 7g fat, 45mg chol., 4g prot., 31g carbs., 160mg sodium.

Look for Relish magazine, celebrating America’s love of food, the first Thursday of each month in The Buffalo News.