White Mulberry
Botanical name: Morus alba

  • Cold hardiness zones: 4-9
  • Soil pH: Tolerant of a wide range, but prefers 6.0-7.5
  • Watering needs: Drought-tolerant once established, but benefits from regular watering
  • Food forest layer: Canopy
  • Which parts of the plant are eaten as food: Primarily the fruit, but leaves are also edible
  • Blooming Season: Spring
  • Harvest season/regularity: Summer; fruiting occurs annually
  • Fruiting age: Can fruit within a few years of planting
  • Age of maturity (full size and peak fruiting): 10 years
  • Average mature yield: Can produce large quantities of fruit once mature
  • Pollination for Fruit: Self-fertile, but cross-pollination can increase yield
  • Size at maturity: Up to 30-50 feet tall
  • Sun needs: Full sun to partial shade
  • Preferred habitat: Adaptable to various conditions, prefers well-drained soil
  • Growth rate (vigor): Fast-growing
  • Natural reproductive rate (and methods): High; spreads through seeds and root suckers
  • Propagation method: Seed, cuttings, or grafting
  • Average life span: Can live for several decades
  • Good companion plants: Comfrey, legumes, garlic
  • Plant family: Moraceae
  • Taproot: No; has a fibrous root system
  • Predators: Birds (for the fruit), whiteflies, scale insects
  • Other common problems/solutions: Susceptible to bacterial blight; proper pruning and airflow can help prevent issues

Notes:

  • Ecological functions/uses: The leaves can be used as fodder for livestock; the tree provides habitat for wildlife.
  • Food uses: The fruit is eaten fresh, dried, or used in jams and wines. It has a sweet flavor, sometimes with a slight tartness.
  • Food Flavor/Taste: Sweet and very juicy when ripe, similar to a blackberry.
  • Cautions: The tree can become invasive through its root system and prolific seed production. Unripe fruit and milky sap may be irritating to some people.

1. Fresh Eating: The simplest and most common way to enjoy White Mulberry fruit is to eat it fresh, right off the tree. It’s sweet and juicy, perfect for a quick, healthy snack.
2. Jams and Preserves: Mulberries make delicious jams, jellies, and preserves. Their natural sweetness and vibrant color add a lovely touch to these spreads.
3. Baking: You can use White Mulberry fruit in various baked goods, like pies, tarts, muffins, and cakes. They add a burst of sweetness and a moist texture to these treats.
4. Drying: Dried mulberries are a nutritious and sweet snack, much like raisins or dried cranberries. They’re excellent in granolas, trail mixes, or as a topping for oatmeal and yogurt.
5. Wine and Beverages: Fermenting mulberries produces a unique, sweet wine. The fruit can also be used in smoothies, juices, and teas for a refreshing and healthful drink.
6. Sauces and Syrups: Cooked down into sauces or syrups, mulberries can be drizzled over desserts, pancakes, or ice cream for a sweet and fruity flavor.
7. Health Products: Due to their nutritional benefits, mulberries are also used in health foods and supplements, including protein bars, powders, and nutritional supplements.

Recipes

Mulberry Pie:

Ingredients:

  • 4 cups fresh mulberries
  • 1 cup sugar (adjust to taste)
  • 3 tablespoons cornstarch
  • A pinch of salt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 2 pie crusts (store-bought or homemade)
  • 1 tablespoon butter, cut into small pieces
  • 1 beaten egg or milk, for brushing the crust

Instructions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large bowl, mix the mulberries with sugar, cornstarch, salt, lemon juice, and vanilla extract. Gently toss until the berries are well coated.
  3. Place one pie crust into a 9-inch pie dish. Pour the mulberry filling into the crust and dot with butter pieces.
  4. Cover with the second pie crust. You can make a lattice top or just cover it fully, making sure to cut slits for steam to escape.
  5. Crimp the edges of the crusts together to seal the pie. Brush the top crust with a beaten egg or milk for a golden finish.
  6. Bake for about 45-50 minutes, or until the crust is golden and the filling is bubbly.
  7. Let the pie cool before serving.

Enjoy your homemade mulberry pie! It pairs wonderfully with vanilla ice cream or a dollop of whipped cream.

Mulberry Trail Mix

Ingredients:

  • 1 cup dried mulberries
  • 1 cup nuts of your choice (almonds, walnuts, cashews, etc.)
  • 1/2 cup seeds (like pumpkin or sunflower seeds)
  • 1/2 cup dried coconut flakes
  • 1/2 cup dark chocolate chips or cacao nibs (optional)
  • 1/4 cup dried cranberries or raisins
  • A pinch of sea salt
  • Optional: spices like cinnamon or a drizzle of honey for added sweetness

Instructions:

  1. If you’re starting with fresh mulberries, dry them first. You can use a dehydrator or an oven set to the lowest temperature. Spread the berries on a baking sheet and dry until they’re shriveled but still pliable.
  2. In a large bowl, combine the dried mulberries, nuts, seeds, and coconut flakes.
  3. Add the chocolate chips or cacao nibs and dried cranberries or raisins. Mix well.
  4. Sprinkle a pinch of sea salt over the mix. If you like it sweet, you can drizzle a bit of honey and toss again.
  5. If you added spices or honey, spread the mix on a baking sheet and bake at a low temperature (around 250 degrees Fahrenheit) for about 10-15 minutes. This step is optional but helps to crisp up the mix and meld the flavors.
  6. Let the trail mix cool completely before storing it in an airtight container.

This trail mix is great for hikes, snacks, or even as a topping for yogurt and oatmeal. Feel free to customize it with your favorite nuts, seeds, and dried fruits!

Mulberry Lip Balm

Ingredients:

  • 2 tablespoons coconut oil or sweet almond oil
  • 1 tablespoon grated beeswax or beeswax pellets
  • 1 teaspoon honey (optional, for added moisture and natural sweetness)
  • 1/4 teaspoon mulberry extract or a small handful of fresh mulberries
  • A few drops of vitamin E oil (optional, for extra nourishment)

Instructions:

  1. If using fresh mulberries, first create an infusion. Crush the berries and mix them with your chosen oil (coconut or sweet almond oil). Let this mixture sit for a few hours or overnight, then strain the berries out, keeping the infused oil.
  2. In a double boiler (or a heatproof bowl set over a pot of simmering water), melt the beeswax.
  3. Once the beeswax is melted, add the mulberry-infused oil to the beeswax. Stir until the mixture is completely melted and well combined.
  4. Remove from heat, and quickly stir in the honey and vitamin E oil if you’re using them.
  5. Pour the mixture into small, clean lip balm containers or tubes. Let it cool and solidify.
  6. Once cooled, your Mulberry Lip Balm is ready to use!

Mulberry Hand Lotion

Ingredients:

  • 1/4 cup mulberry extract (made by simmering mulberries in water and straining the liquid)
  • 1/4 cup shea butter
  • 1/4 cup coconut oil
  • 2 tablespoons almond oil or jojoba oil
  • 1 tablespoon beeswax pellets
  • A few drops of essential oil for fragrance (like lavender or rose, optional)
  • A few drops of vitamin E oil (optional, for extra skin nourishment)

Instructions:

  1. Prepare the mulberry extract by simmering fresh mulberries in water for about 30 minutes. Strain the berries, reserving the liquid.
  2. In a double boiler, melt the shea butter, coconut oil, and beeswax together. Stir until completely melted and combined.
  3. Remove from heat and let it cool slightly. Then, add the almond or jojoba oil, mulberry extract, and vitamin E oil (if using). Stir well.
  4. If you’re using essential oils for fragrance, add them last, after the mixture has cooled a bit, to preserve their scent.
  5. Pour the mixture into a clean jar or lotion container. Let it cool and solidify.
  6. Once it’s set, your Mulberry Moisturizing Hand Lotion is ready to use!

Mulberry Lip Balm

Ingredients:

• 1 cup baking soda
• 1/2 cup citric acid
• 1/2 cup Epsom salt
• 1/2 cup cornstarch
• 2 tablespoons almond oil or coconut oil
• 1/4 cup mulberry juice or extract (for color and benefits)
• A few drops of essential oil (like lavender or rose, optional for scent)
• Witch hazel in a spray bottle (to bind the ingredients)
• Bath bomb molds or a muffin tin

Instructions:

1. In a large bowl, mix together the baking soda, citric acid, Epsom salt, and cornstarch. Ensure they are well combined to avoid a grainy bath bomb.
2. In a separate bowl, mix the almond or coconut oil with the mulberry juice or extract. Add the essential oil if you’re using it.
3. Slowly add the liquid mixture to the dry ingredients, stirring constantly. The mixture should remain fairly dry and crumbly.
4. Spritz the mixture with witch hazel, stirring after each spray. Do this until the mixture holds together when squeezed without crumbling.
5. Press the mixture into your bath bomb molds or muffin tin. Make sure it’s packed tightly.
6. Leave the bath bombs to dry for at least 24 hours in a cool, dry place. If you’re using a muffin tin, gently tap the bombs out onto a soft towel after they’ve dried a bit.
7. Once completely dry, store them in an airtight container.