Features/descriptions: The red mulberry tree is usually small in size, deciduous, and usually has heart-shaped leaves, most often toothed. The mulberry tree is typically found in rich, moist soils and bottom lands including coves and lower slopes. The fruits from the tree are most often eaten by birds, animals and humans. The wood from the bark is durable and is most commonly used for fenceposts. The mulberry tree should only be planted in large spaces because of its spreading growth. Red Mulberry is a common tree known from Asia. Red Mulberries differ from While Mulberries due to the presence of hair on the lower surface of the leaf. The growth habit varies in size. Some Mulberry trees can grow to 80 feet The Red Mulberry can reach up to 70 feet tall and live close to 75 years or more. The flowers on the trees sometimes can change from one sex to another. Mulberry trees do not begin to bear fruit until they mature, usually 15 years. It is said that the fruit of the oldest Mulberry tree is usually the best. The color of the fruit is usually close to the color of deep red to almost back and are ready for harvesting in the late spring. Mulberries ripen over an extended period of time.

Medicinal/edible part: The berries are most commonly eaten by birds, animals and humans. The medicinal/edible parts of the trees are the berry, its juice, bark and also the roots.

Uses: The juice of the Mulberry is used as a laxative and it also has expectorant qualities. When used as a gargle, it will relieve a sore throat. The bark is used to expel tape worms. The root bark is used as a diuretic as well as an expectorant. The bark was also known to open up any blockages of the liver and spleen. The fruit of the Mulberry Tree is recommended for all affections of the mouth and throat. The berry is sometimes dried and ground to a fine powder, then mixed with flour for bread. The Mulberry can also be used in jellies, desserts and other dishes. The juice can be used as a dye for fabrics, wood and leather. In modern medicine, the sole use of Mulberries is for preparation of a syrup used to flavor and color medicine.

Preparation/recipes:

Preparation: Bring mixture to a boil that you are not able to stir down. Then continue to boil for one minute from that point. Remove from the heat and skim off the foam. Pour the syrup into clean jars and seal them. Refrigerate the syrup or preserve by hot water bath until the jars are vacuum sealed to extend its shelf life.

Preparation: Mix all of the above ingredients by hand. Heat about 1 quart of mulberries (sweetened to taste) on the stove but be careful not to scorch them. Pour half of the batter into a greased 8 x 8 or 9 x 9 baking dish. Add fruit, then pour the remaining batter over the fruit. Bake in a preheated, 400 degree oven for 40 minutes or until brown.

Preparation: Mix ingredients & bake at 425 degrees for 20-25 minutes

Preparation: Preheat oven to 350. In a bowl, beat cream cheese, 1/2 cup sugar, & eggs until smooth & well blended. Pour into pie crust & bake for 30 minutes or until filling is firm. In a small saucepan, combine 1/4 cup sugar & cornstarch. Add water, stirring until smooth. Cook & stir over medium heat until thickened & bubbly. Remove from heat & stir in blueberries. Spread evenly over cream cheese filling. Refrigerate at least 3 hours before serving

Preparation: Dry berries for a day. Squeeze out the juice.To each gallon of juice, add a gallon of hot water. Add lemon peels to taste. Add small amount of cinnamon & sassafras bark. Over low heat, bring to a boil & continue for 30 minutes. For each gallon of liquid, add your sugar & yellow wine. Let sit for a week then strain & cap.

WARNINGS: There are warnings associated with eating unripened Mulberries. Be aware of any allergies that a person may have. When growing the Mulberry Trees they are generally free of pests and diseases although cankers can occur. If a tree does become infected with a disease, it will be necessary to collect the affected fruit and branches and burn them to help control it.

Researchers: Stephanie Schneider,Erik Leman, Jeanette Riley, Megan Kolakowski
Graphic artist: Jeanette Riley