These tasty berries are not only delicious and nutritious, but are used in Chinese medicine to enrich the blood and yin, treating conditions such as dizziness, tinnitus, premature graying of the hair and insomnia.
There are several species of Mulberry with edible fruit. The White mulberry is native to China, and its leaves are fed to feed silkworms. The Black Mulberry is native to Asia, and the Red Mulberry is native to North America.
The edible, juicy, blackberry like fruits are sweet but fairly bland and do not keep very well. They are not grown to any great extent commercially, due to the softness and perishable nature, but are available wild.
Mulberries are mostly eaten raw or used for jams and jellies. Black mulberries are the best tasting.
Selecting and Buying
Preparation and Use
Like any other berry fruit, mulberries can be served in a multitude of ways. They combine well with other fruits. Simply use them as you would any other berry.
Try mulberries as a fruit beverage or showcase them in a dessert. I hope you will enjoy fresh mulberries while they are available.
Conserving and Storing
Mulberries dehydrate and freeze well too. Clean the berries, then:
To dehydrate – place the whole berries on a dehydrator tray and dehydrate until the berries are completely dry through and through.
To freeze - place the berries on a flat surface, like a cutting board of a baking sheet, in a single layer, and place in the freeze until they are frozen. Transfer to an airtight freezer storage container, label and date. They should keep well up to 6 months.