The Red Mulberry, Morus rubra L., is naturally occurring tree through out Virginia with edible berries¹.
- mitten shaped and oval leaves¹.
- 1 inch clusters of red (immature) and black (ready to eat) fruit¹.
- mature tree is 30 to 60 feet tall¹.
- Mulberry is a great tree to add to your landscaping at home!
- It is shade tolerant, pest and drought resistant tree. It doesn’t need maintenance to get fruit(2),(4).
- A great resource for edible plants to add to your home landscaping is Edible Landscaping in Nelson Co. Virginia. They focus in fruits that grow well in Virginia that are low maintenance. Here’s their website:
- Foraging for wild mulberries is an option if you do not want to grow a whole tree. They are quite common. I would suggest avoiding mulberry trees in waste spaces like in road side ditches and in alleys. Check out your local parks!
Basic Nutritional Information
- I40 grams of mulberries is about a cup which contains 60 calories. This includes 10% of daily fiber, 85% of daily vitamin C and 14% of daily iron².
Way more exciting mulberry nutritional information!
- Mulberry fruit is rich in anthocyanin, a flavonoid, that reduces melanoma and gastric cancers (5).
- Anthocyanin is an antioxidant that scavenges free radicals in the body (7).
- Mulberry extract protects the integrity of dopamine producing neurons in Parkinson’s Disease in vitro (6).
How to eat mulberries
- Mulberries are great ripe and fresh right off the tree. The fruit is very tender so if you want to store mulberries long term consider freezing
- I’ve had them with whip cream and maple syrup. So simple and delicious!
- Here is link to a Paleo-diet Mulberry recipe for no bake mulberry cheese cake. Oh My Gosh!
- Guide, T. I. (2010). Native Trees of Virginia. Virginia Department of Forestry
- Hemenway, Toby. (2000) Gaia’s Garden: A Guide to Home-Scale Permaculture.
- Huang, H.-P., Chang, Y.-C., Wu, C.-H., Hung, C.-N., & Wang, C.-J. (2011). Anthocyanin-rich Mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-jun. Food Chemistry, 129(4), 1703–1709. doi:10.1016/j.foodchem.2011.06.035
- Kim, H. G., Ju, M. S., Shim, J. S., Kim, M. C., Lee, S.-H., Huh, Y., … Oh, M. S. (2010). Mulberry fruit protects dopaminergic neurons in toxin-induced Parkinson’s disease models. The British Journal of Nutrition, 104(1), 8–16. doi:10.1017/S0007114510000218
- Yu, Y., Xu, Y., Wu, J., Xiao, G., Fu, M., & Zhang, Y. (2014). Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice. Food Chemistry, 153, 114–20. doi:10.1016/j.foodchem.2013.12.038