Mulberry tree: history, properties, and benefits

A remarkably hardy tree, the Mulberry adapts well to diverse soil and climate conditions. Originating from Asia, the Mulberry has been a presence in Italy for centuries, historically known for its leaves used as food for silkworms.

In Ovid’s Metamorphoses, the ancient myth of Pyramus and Thisbe is revisited. It suggests that the Mulberry’s fruits were stained with the blood of the two young lovers who used to meet under the shade of a Mulberry tree with fruits “as white as snow.”

Belonging to the botanical family Moraceae, derived from the Latin “mora” meaning lateness, this tree, due to its late spring awakening compared to other cultivated trees, is classified into two species based on the color of its fruits: Morus alba – white Mulberry and Morus nigra – black Mulberry.

It appears that the black Mulberry (Morus nigra) was the first to be cultivated for its fruits, not only for food but also for medicinal purposes by the Greeks and Romans (Bertelli Bargamaschi, 1994).

The Mulberry is a tree with a lush, spreading crown, reaching heights of up to 15 meters.

Its leaves are ovate, without lobes or heart shapes, serrated, and sharp at the apex. The color is a bright green, and generally, the shape is irregular and asymmetric, with one half not overlapping the other.

The branches are light gray, emitting a milky latex when broken.

The male and female flowers coexist on the same tree. Male inflorescences, in the form of catkins, appear with the leaves, while female ones, in August, after fertilization, transform into fleshy fruits resembling mulberries, containing achenes.

A slightly astringent syrup (mulberry syrup) is obtained from the fruits, used in pharmacies and serving as an excellent mouthwash for toothaches and inflamed gums. The fruits have also proven to be a good source of tocopherols and carotenoids (other molecules with antioxidant activity). Several studies indicate that the contained anthocyanins have beneficial effects on health, such as protecting vascular endothelium, reducing the risk of cardiovascular disorders and heart attacks.

The leaves, taken as an infusion, are effective against diabetes; possessing diuretic properties, they are recommended for combating sore throats and coughs. A decoction of dried leaves boiled in vinegar is suitable for rinsing against toothaches. Rutin and quercetin, the main components of the leaves, help control blood fat levels.

The dried bark of the black Mulberry root is considered a purgative and vermifuge, while that of the white Mulberry is reputedly a laxative, and the leaves are considered hypotensive and diuretic.

The leaves of the white Mulberry are intended for feeding silkworms. A study commissioned by the FAO (Benavides, 1995) evaluated their use as forage for other animals (pigs, cattle, sheep, backyard animals) since it is easily digestible, appetizing, healthy, and nutritious.

References to the medicinal properties of the Mulberry can also be found in traditional Chinese medicine, where it is considered a hepatoprotective, cartilage-reinforcing, diuretic, and blood pressure normalizing agent (Zhang, 2008).

The flour obtained from white Mulberry leaves was evaluated in an Indian study (Srivastava, 2003). While deemed highly nutritious for silkworms, it is underestimated for human consumption. Researchers examined Indian paratha bread made with a portion of Mulberry leaf flour and 4 parts wheat flour, resulting in good protein value.

Morus nigra buds, M.G. 1 DH: this has a particular affinity for the pancreas and is recommended for disturbances in carbohydrate metabolism due to its mild hypoglycemic action.

Morus nigra root bark M.G. 1 DH: useful in edemas with oliguria, asthma, coughs with dyspnea, and trauma (Clinical Gemmotherapy Compendium by F. Piterà).

GIULIA  CALDARELLI