Mulberry

Mulberry is the common name for several species of deciduous trees and shrubs in the genus Morus, family Moraceae. The best known are Morus alba (white mulberry), Morus rubra (red mulberry), and Morus nigra (black mulberry). White mulberry is native to China and has been cultivated and naturalized in temperate regions around the world; red mulberry is native to eastern North America; black mulberry is native to the Middle East and southern Europe. Leaves are variable in shape and can be lobed; the fruit is an edible aggregate of drupes that ripen from green to white, red, or purple to black, typically 1–3 cm long.

Mulberries are fast-growing deciduous trees that can reach substantial size in favorable conditions. They are widely grown for leaves used as the primary food for silkworms in sericulture, and for fruit eaten fresh or processed into jams, wines, pies, or desserts. The wood is hard and durable and is used locally for furniture and turning.

Ecology and cultivation note: In some regions, especially where Morus alba has been introduced, mulberry can naturalize and spread beyond cultivation, occasionally behaving as an invasive species. Birds are common dispersers of the fruit. Cultivation practices focus on sun exposure, well-drained soil, and pruning to stimulate fruiting; many cultivars have been developed for fruit color, leaf size, or disease resistance.

Nutrition and culinary use: Mulberries are a source of vitamin C, dietary fiber, and minerals; they are consumed fresh or dried and are used in jams, jellies, wines, and sauces in various cuisines.