Mulberry

Mulberries have woven themselves into the fabric of many cultures. In China, their cultivation underpins the ancient silk industry. In Persian and South Asian folklore, the fruit—known as shahtoot—is celebrated for its sweetness and medicinal value. European traditions associate mulberries with longevity and abundance, while in North America, the red mulberry is a symbol of native flora. The fruit and tree appear in poetry, myth, and proverbs across continents, often representing transformation and the rewards of patience.

• Mulberry trees can produce up to 30 kg of fruit per season, making them highly productive.
• The leaves of the white mulberry are the exclusive diet of silkworms, essential for silk production.
• Mulberries are rich in antioxidants, including resveratrol and anthocyanins, which support cellular health.
• Despite their popularity, mulberries are rarely found in supermarkets due to their delicate nature and short shelf life.

Mulberry trees are medium-sized, fast-growing, and deciduous, reaching heights of up to 15 meters. Their leaves are simple, alternate, and often lobed in younger plants. The fruit is an aggregate of small, juicy drupelets, varying in color by species. Mulberries thrive in well-drained, fertile soils and full sun, exhibit good drought tolerance, and are susceptible to fungal diseases like powdery mildew. Mature trees yield abundant fruit, but the berries are highly perishable.

Mulberries are a nutritional powerhouse, offering high levels of vitamin C, iron, and dietary fiber. They are also rich in phytonutrients such as anthocyanins and resveratrol, which possess potent antioxidant properties. Regular consumption may support immune function, cardiovascular health, and digestion.

Mulberries lend themselves to a variety of culinary uses. They are enjoyed fresh or dried as snacks, and commonly processed into jams, jellies, syrups, wines, and baked goods. In some regions, dried mulberries are a pantry staple, while the leaves are used for teas or as fodder for silkworms. Their sweet-tart flavor pairs well with desserts, breakfast dishes, and preserves.

Mulberries are cultivated in diverse climates, thriving in well-drained, fertile soils and full sun. The trees are robust and adaptable, but require management for fungal diseases and fruit drop. Harvest typically occurs when the berries are fully colored and tender, often by hand to prevent bruising. Due to their perishability, mulberries are best consumed or processed immediately after picking, with local markets and home gardens being the primary sources.

• Pakistan Mulberry: Renowned for its large, elongated, and sweet fruits, often deep purple in color.
• King White Shahtoot: Valued for its long, creamy white berries and mild, honeyed flavor.
• Morus alba (White Mulberry): Versatile, with fruit colors ranging from white to purple; widely cultivated for both fruit and leaves.
• Morus nigra (Black Mulberry): Produces intensely flavored, dark purple to black berries.
• Morus rubra (Red Mulberry): Native to North America, offering reddish fruits with a robust, tangy taste.

Mulberries hold significant cultural and economic value in Asia, the Middle East, Europe, and North America, though their commercial presence is limited by their fragility and short shelf life. Most mulberries are consumed locally or processed soon after harvest. While not as prominent in global trade as apples or bananas, mulberries are vital to regional economies, especially where sericulture is practiced.

Mulberries are known by various names—shahtoot in South Asia, morera in Spanish-speaking countries, mûrier in French, and tut in the Middle East. Regional cultivars like ‘Pakistan Mulberry’ and ‘King White Shahtoot’ reflect local preferences for fruit size, color, and flavor. In some areas, the term "mulberry" may refer to unrelated species, but only Morus species are true mulberries. Culinary uses, cultural symbolism, and agricultural practices vary widely, illustrating the fruit’s adaptability and enduring appeal.