Properties of Mulberries

Properties of mulberries

Do you know the mulberry??? In addition to being good it is also rich of in properties!

The mulberry is part of the Moracee family and we find mainly two types of mulberries:

Properties of the White Mulberry

It is a fleshy yellowish-white fruit, very sweet but with an acidic tendency, and it has a very strong laxative effect. Scientific studies have found that it also possesses a remarkable antibacterial activity against the bacterium involved in dental caries.

Moreover the root is appreciated as a natural remedy against cough and asthma.  The ancient peoples produced a sweetening flour starting from its dried fruit considering the large quantity of sugar that it contains.

Properties of the Black Mulberry

The black Mulberry is very similar to the white one but its fruits are bigger and tastier, they are purple-black in colour and very juicy allowing to produce a syrup that is somewhat acidic and astringent, which when diluted in water becomes a great thirst quencher and an effective mouthwash especially in cases  of mouth or throat inflammations.

We also use the bark of the root that is used as :

Diuretic, laxative and hypoglycaemic.

It has also been found that the black mulberry also contains anthocyanins (vessel protection action), organic acids and carbohydrates;

In its leaves we also find amino acids, folic acid, folinic acid, manganese, zinc, boron, copper and volatile compounds with diuretic and antibiotic properties and the extract obtained rebalances the cellular metabolism by decreasing the fat and cholesterol content in the blood.

Properties of mulberries: uses and recipes!

With mulberries, but also with the roots and leaves we can do many things and use them in different ways to emphasize the properties.

Mulberry infusion: chop up a handful of mulberry leaves in half a litre of water and leave to macerate for 10 minutes; and drink 3 cups a day before the main meals.  It can be used for gargles in the case of angina, stomatitis and aphthous and to treat diarrhea and benefit of its diuretic and antibiotic properties.

Decoction: with mulberry leaves, use 2 handfuls in ½ lt of water; with the bark, use 5-12 gr per ½ lt of water. It is excellent in the case of diabetes and Kidney failure.

With the fruit, pour 100 gr of mulberries in 1 Lt of water (in a pot) and put on the stove. Boil for half an hour and then turn off. On the side, melt 50 gr of sugar in warm water. With a strainer, filter the mulberry decoction and then add the dissolved sugar.  The decoction is ready and you can drink it still hot: it is ideal as an expectorant and for calming the cough.

You can even make a syrup: 40gr of mulberry syrup is ideal for gargling in the case of aphthous ulcers and pharyngitis.

Skin Pack: boil the leaves and proceed then by placing them on the irritated zones.

Liqueur: mix the pulp with alcohol and sugar and let stand in the sun for 4 days. Shake it sometimes, in order to dissolve the sugar.  Then put it in a dry dark place for 40 days:  it is ideal to let it age old again for about 2 months.

Take a look at our tried and tested method: Anti-Diet