Mulberry: The overlooked superfood growing wild
Mulberry is easily accessible — it grows wild, and practically anyone can cultivate it in their garden. However, few people are aware of its health benefits. And it doesn't lack them—both for white, black, or red mulberries.
Mulberry originates from Asia, especially China and India. It has been cultivated for thousands of years. Silkworms eat mulberry leaves.
Mulberry fruits look like blackberries, and they are sweet and juicy. Mulberry grows wild in our country, both in rural areas and parks. Unlike raspberries or chokeberries, mulberries are not popular. Few people realize how many health benefits they possess.
Mulberry—A little-known fruit, full of nutritional properties
Mulberry fruits are full of vitamins, minerals, and biologically active compounds. Regular consumption brings us many health benefits.
Mulberry fruits are rich in vitamin C, which strengthens the immune system and aids wound healing. It also acts as a powerful antioxidant. Mulberry is also a source of iron, especially in dried form—valuable for people suffering from anemia or pregnant women. It is also rich in antioxidants, which delay aging processes and support heart function. It also lowers blood sugar levels.
Mulberry fruits are a source of fiber, vitamin K, calcium, and B vitamins.
Mulberry in the kitchen. It can be eaten in many ways
In taste, mulberry fruits resemble blackberries and grapes. The sweetest is white mulberry, while red and black are rich and slightly tart flavours. However, fresh fruits are not very durable, so they can be eaten in other ways. Mulberry can be dried and eaten as an addition, e.g., to muesli or salads. Mulberry fruits can also be used to make jams or preserves. Teas or infusions made from mulberry leaves are ideal for lowering blood sugar levels. Those who like sweets can make tarts, muffins, or cakes with its addition.
