Wolfberry species are deciduous woody perennial plants, growing 1íºc3 m high. L. Chinense is grown in the south of china and tends to be somewhat shorter, while l. Barbarum is grown in the north, primarily in the ningxia hui autonomous region, and tends to be somewhat taller. As a food, dried wolfberries are traditionally cooked before consumption. Dried wolfberries are often added to rice congee, as well as used in chinese tonic soups, in combination with chicken or pork, vegetables, and other herbs such as wild yam, astragalus membranaceus, codonopsis pilosula, and licorice root. The berries are also boiled as an herbal tea, often along with chrysanthemum flowers and/or red jujubes, or with tea, particularly pu-erh tea, and packaged teas are also available. Various wines containing wolfberries are also reduced, including some that are a blend of grape wine and wolfberries.