Mulberry
- The Economic Botanist
- Sep 15
- 6 min read
Scientific name: Morus spp
Family: Moraceae
You might think of mulberries as the humble berries that stain your hands—and your shoes—deep purple in summer. But behind that juicy burst of color is a tree with a fascinating backstory, diverse species, and a whole lot of ecological and culinary value.
Used for everything from silkworm food to sweet pies, mulberries have long played a role in global agriculture and folklore. Whether you’ve stumbled upon them while foraging or are thinking of planting one in your yard, there’s more to mulberries than meets the eye.
In this Plant Compendium entry, we’re diving into the world of mulberries—from how to grow them, to why they’re worth a spot in your garden or kitchen.
History of Mulberries
The story of mulberries winds through ancient civilizations, trade empires, and even royal gardens. These berries have fed humans, animals, and even insects that changed the course of textile history.
Ancient Origins
Mulberries are native to warm temperate and subtropical regions of Asia, Africa, and the Americas. The three most well-known species are Morus alba (white mulberry, native to China), Morus nigra (black mulberry, native to western Asia), and Morus rubra (red mulberry, native to eastern North America).
The Silk Connection
White mulberries (M. alba) are famously associated with the silk industry. In ancient China, they were cultivated specifically to feed silkworms, whose cocoons were harvested to make silk. This practice was so valuable that silk production became a closely guarded secret for centuries.
Spreading Through Trade
As the silk trade grew, so did the spread of the white mulberry. It traveled west along the Silk Road and into Europe by the Middle Ages, where it was planted in hopes of developing local silk industries.
Colonial Expansion
European colonists brought mulberries to the Americas, with red mulberries (M. rubra) already growing wild. In the 18th and 19th centuries, there were efforts in North America to start a silk industry, leading to widespread planting of white mulberries.
Mulberries in Culture
Mulberries have long appeared in folklore and song. The nursery rhyme "Here We Go Round the Mulberry Bush" is just one example. In Greek mythology, the berries were said to have turned red after being stained by the blood of tragic lovers Pyramus and Thisbe—giving black mulberries a place in ancient storytelling.
Botanical Description
Mulberries are deciduous trees belonging to the genus Morus, part of the Moraceae family—which also includes figs, jackfruit, and breadfruit. There are about 19 recognized species of mulberry trees, with dozens of additional varieties and subspecies, some of which are still under scientific review. These trees grow both wild and cultivated across many temperate and subtropical regions around the world.
The three most familiar types are:
White mulberry (Morus alba)
Red mulberry (Morus rubra)
Black mulberry (Morus nigra)
Roots: Mulberry trees develop strong, deep roots. They’re resilient to drought once established but can be invasive in some areas.
Trunk & Branches: Trees range from 3–15 m (10–50 ft) tall depending on the species. The bark is gray-brown and often becomes gnarled with age. Pruning helps control their spread and shape.
Leaves: Leaf shapes vary widely—even on the same tree. Leaves may be lobed or unlobed, usually bright green and rough on top. White mulberry leaves are the preferred food of silkworms.
Flowers: Tiny, greenish-white flowers appear in late spring. They’re wind-pollinated and not particularly showy.
Fruit: What we call mulberries are actually clusters of tiny drupelets. The fruit resembles a blackberry but can be white, red, purple, or almost black depending on the species. They’re juicy, sweet, and mildly tart.
Growing Instructions
Mulberries are hardy, fast-growing trees that require minimal care once established. Here’s how to grow your own berry bounty:
Sunlight: Full sun (6–8 hours/day) is ideal for best fruiting.
Soil: Mulberries tolerate a wide range of soils, from sandy to clay, but prefer well-drained loam with a pH of 5.5–7.5.
Temperature: Hardy varieties can withstand cold, but M. alba and M. rubra prefer temperate climates. M. nigra is more cold-sensitive.
Watering: Young trees need regular watering, but mature trees are drought-tolerant. Avoid waterlogged soil.
Spacing: Give trees 5–10 m (15–30 ft) of space, depending on variety.
Pruning: Prune in late winter to remove deadwood and shape the tree. Mulberries bleed sap if pruned in spring.
Life Cycle
Germination: Seeds require stratification and can be slow to sprout. Cuttings or grafted saplings are faster.
Growth: Mulberries grow rapidly—some can fruit within 2–3 years.
Flowering: Flowers bloom in late spring to early summer.
Fruit Set: Fruit matures in 30–60 days after flowering.
Dormancy: Deciduous in cooler climates; trees lose leaves in fall.
Harvesting and Foraging
Harvesting
When: Late spring to midsummer, depending on species and climate.
How: Shake branches gently and collect berries on a tarp or sheet. Mulberries don’t ripen after picking, so harvest only fully ripe fruit.
Foraging
Wild mulberries often grow along fences, trails, and riverbanks—especially red mulberry in North America.
Tips:
Look for ripe berries that come off easily.
Wear old clothes—mulberry juice stains!
Avoid foraging near roads or polluted areas.
Plant Companions
Mulberries can be great centerpieces in food forests or wildlife gardens.
Good companions:
Comfrey – Improves soil and provides mulch.
Bee balm and mint – Attract pollinators.
Garlic and chives – Deter pests like aphids.
Dandelions – Feed early-season pollinators.
Avoid:
Black walnut – Produces juglone, which can inhibit mulberry growth.
Other fast-growing trees – Compete for sunlight and space.
Common Pests and Diseases
Mulberries are fairly low-maintenance, but watch out for:
Whiteflies and aphids – Suck sap from leaves; control with neem or insecticidal soap.
Spider mites – Cause stippled leaves; spray with water to dislodge.
Bacterial blight – Causes leaf spots and dieback; prune infected areas.
Fruit rot – Can affect overripe or fallen fruit in humid conditions.
Birds – Love mulberries—consider netting if you want a harvest!
Shopping Tips
Saplings
Choose grafted varieties for more predictable fruiting.
Make sure the tree is suited to your climate.
Pick disease-resistant cultivars if available.
Fresh Mulberries
Look for plump, fully colored berries. They don’t ripen off the tree.
Handle with care—mulberries are fragile and bruise easily.
Dried Mulberries
Should be soft, chewy, and free of added sugar.
Store in airtight containers away from moisture.
Storage
Fresh Mulberries
Keep refrigerated and eat within 2–3 days.
Wash just before eating to prevent spoilage.
Dried Mulberries
Store in a cool, dark place.
Freeze for longer shelf life.
Preserved Mulberries
Can be made into jams, syrups, or frozen for smoothies.
Culinary Uses
Mulberries are sweet, juicy, and slightly tart, making them perfect for sweet and savory dishes alike. They work well fresh, dried, or cooked.
Fresh
Eat straight off the tree or in salads and yogurt.
Blend into smoothies or fold into muffins.
Simple Ideas:
Mulberry Compote: Simmer berries with a bit of lemon and sugar for a topping.
Mulberry Spinach Salad: Pair with goat cheese, walnuts, and balsamic glaze.
Mulberry Smoothie: Blend with banana, yogurt, and honey.
Baked & Preserved
Mulberry Pie or Cobbler: Use like blackberries.
Mulberry Jam: Combine with lemon juice and sugar, then simmer until thick.
Mulberry Syrup: Perfect for pancakes or iced tea.
Dried
Add to granola, trail mix, or baked goods.
Soak before using in recipes to rehydrate.
Health Benefits
Mulberries offer a variety of nutritional perks:
Rich in Vitamin C – Boosts immune function.
Iron & Calcium – Supports blood and bone health.
Antioxidants – Especially resveratrol, known for heart and brain benefits.
Fiber – Aids digestion and supports gut health.
Low Glycemic Index – Helps regulate blood sugar levels.
Toxicity and Safety
Most parts of the mulberry tree are safe, but there are a few cautions:
Unripe Fruit: Can cause stomach upset if eaten in large quantities, as the immature berries contain compounds that may irritate the digestive system. It’s best to wait until the berries are fully ripe and soft before enjoying them.
Leaves & Sap: May be mildly toxic if consumed raw in large amounts. While mulberry leaves are used as food for silkworms and sometimes brewed as tea for humans, eating raw leaves or coming into contact with fresh sap can cause mild skin irritation or digestive discomfort in sensitive individuals.
Allergic Reactions: Though rare, some people might experience allergic reactions to mulberries, including itching or swelling around the mouth after eating the fruit. If you’re trying mulberries for the first time, start with a small amount.
Pets: Mulberry fruit is generally safe for dogs and cats in moderation, but avoid giving them leaves, stems, or unripe berries. Large amounts could cause digestive upset.
As with any wild or new food, moderation and proper identification are key to enjoying mulberries safely.
Environmental Impact
Native and Naturalized: Mulberry trees support local biodiversity where they grow naturally or have become established, providing food and habitat for birds, insects, and other wildlife.
Drought Tolerant: Many mulberry varieties are quite drought-resistant once established, making them a water-wise choice for gardens and orchards in dry or temperate regions.
Pollinator Friendly: Mulberry flowers attract a variety of pollinators, including bees and butterflies, helping maintain healthy ecosystems.
Low Chemical Input: Mulberries are generally hardy and require minimal pesticide or fertilizer use, which reduces environmental pollution and soil degradation.
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