Mulberry trees are deciduous trees known for their distinctive foliage and edible fruit. These trees are part of the Morus genus within the family Moraceae, which also includes figs and breadfruit. They are cultivated across various temperate regions globally, valued for their rapid growth and the sweet, juicy berries they produce. The presence of these trees often indicates a rich history, as they have been significant in many cultures for centuries.
Defining Characteristics
Mulberry trees typically grow as small to medium-sized trees, reaching heights of 20 to 60 feet, though some can remain shrub-like. They have a rounded crown and grow quickly, particularly when young. Their bark is often gray-brown, developing shallow furrows or ridges as the tree matures.
Mulberry leaves are highly variable, even on a single branch. Leaves can range from unlobed and heart-shaped to deeply lobed with several distinct points. They are generally alternate on the stem, with a rough upper surface and a softer, often hairy underside. A characteristic milky white sap exudes if a leaf stem or young twig is broken.
Inconspicuous mulberry flowers appear in spring as small, greenish catkins. They emerge from leaf axils, often before or with new leaves. Trees can be monoecious (both male and female flowers on one plant) or dioecious (separate male and female trees). These wind-pollinated flowers develop directly into aggregate fruit.
Common Varieties
The white mulberry (Morus alba), originating in China, is a widespread species historically cultivated for silkworm farming. Despite its name, its fruit can vary from white to pink, purple, or black. This adaptable species often naturalizes and typically produces sweet but less intensely flavored fruit.
Native to eastern North America, the red mulberry (Morus rubra) is a significant species. It is often larger than the white mulberry, sometimes exceeding 60 feet. Its leaves are generally larger, more consistently unlobed, and often rougher than the white mulberry’s. Its fruit ripens to dark purplish-red or black, offering a balanced sweet-tart flavor.
The black mulberry (Morus nigra), native to Western Asia, has been widely cultivated across Europe for centuries. It typically grows as a smaller, bushier tree, rarely exceeding 30 feet. Highly prized, its large, intensely flavored fruit ripens to deep black with a rich, juicy, tart-sweet taste. Many consider its fruit the most palatable among common mulberries.
The Fruit
Mulberry fruit is an aggregate fruit, formed from many small drupelets, similar to a blackberry or raspberry. Colors vary by species and cultivar, from white and pink to deep red, purple, and black when ripe. Individual fruits are typically small (0.5 to 1.5 inches) and hang in clusters.
The fruit is fully edible and widely consumed fresh, in jams, pies, and other culinary preparations. Flavor is generally sweet, often with a pleasant tartness, especially in darker varieties. Taste varies from mildly sweet (white mulberries) to intensely sweet, juicy, and complexly tart (black mulberries). Ripening occurs from late spring to late summer, with fruits changing color as they mature.
As mulberries ripen, their color deepens, indicating increased sugar and flavor. Unlike many berries, mulberries have a short shelf life once picked, making them less suitable for commercial transport and best enjoyed directly from the tree. Dark varieties are known to stain hands, clothing, and pavements due to their rich pigment, often signaling readiness for harvest.