Botanical Name: Morus nigra
How to Grow It
Black mulberry (Morus nigra) is a deciduous tree that can grow 6–9 m tall with a wide, spreading canopy. In late Winter, it produces plain-looking flowers that quietly transform into glossy black-purple berries by spring.
It’s native to southwestern Asia, but has been grown for centuries across Europe, the Middle East, and temperate parts of the world. It thrives in temperate and subtropical climates, enjoying warm summers but tolerating frosts once established.
Plant it in full sun and give it rich, well-drained soil – although it will cope with poorer soils if needed. Water regularly for the first few years, then it becomes drought-hardy, producing fruit even in drier conditions. Best to plant in winter as a bare-root tree, or in early spring if potted. It’s usually propagated by cuttings or grafted stock (growing from seed is slow and unreliable).
Herbal & Nutrient Value
Black mulberries are nutrient powerhouses. A handful (about 100 g) gives you around 85% of your daily vitamin C, along with vitamin K, iron, and a mix of beneficial plant compounds. They’re especially high in anthocyanins – the pigments that make the berries so dark – which are strong antioxidants linked to heart and brain health.
In herbal traditions, mulberry leaves have been used as a mild hypoglycemic (to support blood sugar balance) and to soothe coughs. The berries are thought to have antioxidant, anti-inflammatory, and gentle laxative effects – and modern studies back up their antioxidant power.
Traditional & Home Remedies
Mulberry syrup: Cooked fruit used as a sore throat soother and mild laxative.
Mulberry leaf tea: Traditionally used for cooling fevers and blood sugar balance.
Poultice of crushed leaves: Used historically for skin irritations.
Using It in the Kitchen
Mulberries are soft, juicy, and almost too easy to eat straight off the tree – you’ll stain your fingers purple but it’s worth it. They’re also brilliant cooked, turning into a deep, syrupy sweetness in pies, jams, and sauces.
Use them fresh on cereal, in smoothies, or baked into cakes. Freeze extras for later – they hold up well. Just wash them gently (they’re fragile) and store in the fridge for only a couple of days before they soften.
Simple Recipe ideas:
– Mulberry Jam – simmer mulberries with sugar and lemon until thick, then jar it.
– Mulberry Pie – fill a pastry case with mulberries, sugar, and a little flour; bake until bubbling.
– Mulberry Syrup – cook berries with sugar and strain for a rich purple syrup.
– Mulberry Smoothie – blend frozen mulberries with yogurt, banana, and greens.
– Mulberry Pancake Topping – warm berries with a little water and sugar; spoon over pancakes.
Other Uses
Mulberry trees are generous in more ways than one. Their leaves feed silkworms, their wood is used for furniture and tools, and the tree provides welcome summer shade in hot climates.
Why it’s a survival plant:
They’re long-lived, drought-tolerant once established, and produce huge harvests of nutrient-rich fruit every year with very little effort. A single tree can keep a family in berries for decades – making it one of the ultimate “plant it and forget it” survival foods.
