Mulberry

Mulberries hold a storied place in global culture. In China, the white mulberry is inseparable from the history of silk, symbolizing prosperity and transformation. In Persian and Turkish cultures, mulberries—known as shahtoot and tut—feature in traditional sweets and folk remedies. European folklore often associates mulberry trees with wisdom and longevity, while in North America, the red mulberry is woven into indigenous foodways. The fruit and tree appear in literature, myth, and art, celebrated for their beauty and bounty.

• Mulberries were first cultivated in China as a vital food source for silkworms, fueling the ancient silk trade.
• The fruit is not a true berry botanically, but is classified as an aggregate of drupes.
• Mulberry trees are fast-growing and can tolerate drought, urban pollution, and moderate frost.
• Due to their fragility, fresh mulberries spoil quickly, making dried mulberries a popular and practical snack worldwide.
• Mulberry wood is prized for crafting musical instruments and furniture.

Mulberry trees are deciduous and medium-sized, reaching up to 15 meters in height. Their leaves are alternate and simple, supporting a spreading growth habit. The fruit is an aggregate of small drupes, measuring 2–3 cm, with colors ranging from white and pink to red and deep purple-black. Mulberries are fast-growing, drought-resistant, and tolerant of urban conditions, but their fruits are soft and fragile, limiting post-harvest longevity.

Mulberries thrive in a variety of soils and climates, from temperate to subtropical regions. They are fast-growing and moderately drought-resistant, making them suitable for diverse environments. Mature trees yield 10–30 kg of fruit annually, though the soft fruit is susceptible to fungal diseases and fruit drop. Post-harvest handling is challenging due to rapid spoilage, so drying or processing is often preferred to extend shelf life. Mulberries also tolerate urban pollution and moderate frost, adding to their resilience.

• Fresh mulberries are eaten as a sweet snack or added to salads and desserts.
• Dried mulberries are a staple snack in many regions and can be mixed into cereals or trail mixes.
• Mulberries are processed into jams, jellies, syrups, wines, and baked goods.
• Mulberry leaves are used for silkworm food and in herbal teas.

Mulberries are commercially grown in China, Turkey, Iran, and the United States. While fresh mulberries are mostly sold in local markets due to their perishability, dried mulberries are widely available internationally. The fruit's short shelf life limits large-scale export, but its processed forms—such as jams and dried snacks—have a growing market. Mulberry wood is also traded for furniture and instrument making, adding economic value beyond fruit production.

• Morus alba – White mulberry, widely cultivated for silkworms and fruit.
• Morus nigra – Black mulberry, valued for its rich flavor and deep color.
• Morus rubra – Red mulberry, native to North America.
• Morus serrata – Himalayan mulberry, adapted to mountainous regions.
• Morus mesozygia – African mulberry, notable for regional use.

Mulberries are tolerant of urban pollution and moderate frost, but susceptible to fungal diseases and fruit drop, especially in humid conditions. Their fruits are extremely perishable, with limited storage life post-harvest. Drying or processing into jams, wines, or syrups is common to extend shelf life and reduce spoilage.

• Scientific synonyms: Morus alba L., Morus nigra L., Morus rubra L.
• Common names: mulberry, white mulberry, black mulberry, red mulberry
• Regional names: shahtoot (Persian), tut (Turkish), morera (Spanish), mûrier (French)

• Royal Botanic Gardens, Kew (powo.science.kew.org)
• USDA National Plant Germplasm System (plants.usda.gov)
• World Flora Online (worldfloraonline.org)
• FAO (fao.org)
• ISHS (ishs.org)
• pfaf.org
• Wikipedia (en.wikipedia.org/wiki/Mulberry)
• Model knowledge base