Black Mulberry (Morus nigra)

Black mulberry is mainly cultivated for its edible fruits that are the best-flavoured of those produced by the Morus species. The purple-black berries are large and juicy, with a good balance of sweetness and tartness. 

The ripe fruit contains about 9% sugar, with malic and citric acid. Berries can be eaten raw or dried, or used in pies, tarts, puddings, conserves, jams, or sweetened and pureed as a sauce; slightly unripe fruit is best for pies and tarts. The fruit is sometimes pounded to a fine powder and mixed with the flour for bread. They can be blended with other fruits like pears and apples . 

Leaves are used as feed for silkworms, but result in coarser silk than those obtained with worms fed white mulberry. Rather, they are used to feed rabbits and cattle and small ruminants are known to browse on black mulberry.

The wood of black mulberry is very hard and good for woodcraft. The bark is used to produce cardboard, paper and rope. Black mulberry is reported to have several medicinal properties.

Plant Care  

• Soil: Prefers rich, loamy, well-drained soil; tolerant of a wide pH range.
• Watering: Moderate watering needs; more frequent watering in dry conditions.
• Temperature: Hardy to -25°C; grows best in temperatures between 15°C and 30°C.
• Light: Full sun to encourage fruit production.
• Fertilising: Balanced NPK (10-10-10) applied once a year in early spring.
• Pruning: Prune in winter to shape the tree and remove any dead or overcrowded branches.
• Mulching: Mulch to maintain soil moisture and temperature.
• Pest Control: Prone to pests like aphids; use natural predators or appropriate pesticides.
• Flowering and Fruiting: Produces flowers in spring with fruits ripening in early summer.
• Potting: Can be container-grown, although fruit production is better in the ground.
• Feeding Regime: Annual fertilisation with additional compost application can enhance growth.