One Plant a Week: Mulberry
This is the tenth post in our new series, One Plant a Week, where we learn a new, edible plant every week. That means that if you follow along, you’ll know 52 new plants after only a year of doing this. As our foraging expert guest Pascal Baudar said on the Wild Fish and Game Podcast, that will make you more of a wild plant expert than 99.99999% of the population.
We recommend you go out and find these plants if they exist in your region. You don’t necessarily have to harvest them; simply familiarize yourself with them and get to know them well. See them in their different phases of life, in different terrains and conditions. See who else likes to eat them (Bears? Squirrels?), pollinate them (Butterflies? Hummingbirds?), or use them (Nesting birds? Muskrats?). Use plant ID apps, along with foraging/ID books, online resources, and mentors to teach yourself about them more and to get comfortable enough with them that you can ID to 100% accuracy.
Then, if you feel confident enough, bring some home and try preparing some to eat. Try doing this with different specimens in different stages of life to see when it is best to harvest them. Knowing these plants through and through will transform the way you interact with the outdoors, as well as the way you see food. A warning though: this is an addictive hobby!
An additional warning: Plant ID apps are not 100% accurate, and you should not be eating ANYTHING wild unless you are 100% sure that it is safe to do so. Do not rely solely on one source for your information (including us), and do not eat anything unless you’ve properly identified it.
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This Week is All About the Mulberry!
Mulberry trees, members of the Morus genus, are deciduous trees known for producing sweet, juicy berries and for their longstanding value in human and animal diets. Native to regions across Asia, Europe, and North America, depending on the species, mulberries have been cultivated for both their fruit and their leaves. White mulberries (Morus alba), for instance, were introduced from China to support the silk industry, as their leaves are the sole food source for silkworms. The fruit of various mulberry species has been consumed for centuries, featured in fresh preparations, preserved forms, and traditional medicine throughout different cultures.
Identifying a mulberry tree involves looking at several key characteristics. The trees can grow as weedy small shrubs or medium-sized trees with a rounded crown and spreading branches. The leaves are alternate and typically heart-shaped with serrated edges, though they can vary in shape and may appear lobed or unlobed on the same tree. In spring, mulberries produce small, pale green flowers that later develop into fruit resembling elongated blackberries. Depending on the species, ripe berries can be white, pink, red, or dark purple to black. The fruit is soft and stains easily, making it unsuitable for mass market transport but perfect for local harvesting and home use.
Ripe mulberries are known for their rich and layered flavor. Black mulberries (Morus nigra) are often considered the most flavorful, with a taste that combines elements of blackberry, grape, and fig. Red mulberries (Morus rubra) have a tangy sweetness, while white mulberries (Morus alba) tend to be more mild and honey-like. These fruits can be eaten fresh, dried for snacks, baked into pastries, or cooked down into jams, syrups, and wines. Native American groups traditionally used red mulberries for both food and medicine, and European settlers embraced the trees for their utility. Today, mulberries remain popular with foragers, gardeners, and permaculture advocates for their productivity and versatility.
Description:
Mulberries are hardy, adaptable, and often found along fence lines, roadsides, forest edges, yards, and urban green spaces. They tend to fruit prolifically in early to midsummer, producing an abundance of berries that are relished by birds and foragers alike. While the white mulberry was introduced to North America for silkworm cultivation, native red mulberries still grow wild in many areas, often hybridizing with the introduced varieties.
Identifying a mulberry tree begins with observing the leaves and fruit. The leaves are alternately arranged and come in a variety of shapes, including oval, heart-shaped, or lobed, with serrated edges and a rough or glossy texture depending on the species. White mulberry leaves are usually shiny and smoother, while red mulberry leaves are larger, rougher, and more matte. The bark of mature trees is gray-brown and develops a ridged or furrowed appearance over time.
In spring, the tree produces small greenish flowers that grow in clusters, which later develop into fruit that resembles a long, narrow blackberry. The berries can be white, pink, red, deep purple, or nearly black when ripe, depending on the species. Ripe fruit is soft and juicy, with a sweet to tangy flavor, and can easily be collected by gently shaking branches over a sheet or tarp. The staining juice of the darker varieties is a useful identifying feature, often leaving telltale marks on hands, sidewalks, or bird droppings.
Lookalikes:
There are no poisonous berries that resemble mulberries, making them a very safe foragible. The berries could possibly be mistaken for blackberries, though the thorny brambles of blackberries make misidentification unlikely.
Mulberry trees could be confused with basswood or elm trees at first glance before they start fruiting, but the fact that they have differently shaped leaves all growing on the same tree is a dead giveaway.
Edibility:
The best way to harvest mulberries is to wait until they are fully ripe, which typically occurs in early to midsummer depending on your location and the species of tree. Ripe mulberries fall off the tree with the slightest touch, so one of the most efficient harvesting methods involves laying a clean sheet or tarp beneath the branches and gently shaking or tapping them to dislodge the berries. This method not only saves time but also prevents damage to the fragile fruit. Be sure to wear gloves or old clothes when picking or handling mulberries, as their juice can stain hands and fabric. Once collected, the berries can be rinsed and eaten fresh by the handful. They are best consumed or preserved soon after harvesting, as they spoil quickly.
Mulberries are known for their soft texture and complex, fruity flavor. Black mulberries are often considered the most flavorful, offering a rich, wine-like taste with hints of blackberry, fig, and grape. Red mulberries have a pleasant sweet-tart balance, while white mulberries are milder and more honeyed, sometimes with a subtle vanilla note. Whether fresh, dried, or cooked, mulberries are versatile and delicious. Here are ten ways to use them or their leaves:
- Bake them into pies, cobblers, or muffins
- Make mulberry jam, jelly, or syrup
- Ferment them into wine, vinegar, or mead
- Dry them for snacks or trail mixes
- Blend them into smoothies or milkshakes
- Use as a topping for yogurt, oatmeal, or ice cream
- Cook them into sauces or reductions for meat and game
- Make mulberry leather (a natural fruit roll-up)
- Brew mulberry leaf tea, which is high in antioxidants
- Use mulberry leaves in traditional herbal medicine for blood sugar control and immune support
