Which species of Goji is edible for food purposes (not just medicinal purposes), or are they both for food? I'd like to get the one wherein the berries are used for food for our garden, but there seems to be little information on the subject available.
Is it Lycium chinense or Lycium barbarum? I heard Lycium chinense was used for food and Lycium barbarum for medicine, but I'm not convinced, since Lycium barbarum is so much more common, and I didn't find other sources to verify that.
I know they're both used for tea, and I'm pretty sure you can eat the leaves of both species (but I'm looking for something I can use for things besides tea, too).