Mulberry Leaves Cut

Botanical Name:  Morus alba

Common Name:

• English: ChineseWhite-Mulberry
• Unani: Shahtuut, Tuut
• Also, known as: Bai Mon, Sang zhi

Origin: Bulgaria

Harvested: Wild

Parts Used: Leaves                                                              

General Information:

Morus alba, known as white mulberry, is a fast-growing, small to medium-sized mulberry tree that grows to 10–20 m tall. It is generally a short-lived tree with a lifespan comparable to that of humans, although there are some specimens known to be over 250 years old. The species is native to northern China and is widely cultivated and naturalized elsewhere United States, Mexico, Australia, Kyrgyzstan, Argentina. Trees were introduced into North America in colonial times in an effort to establish a silk industry. Although the industry never took hold, the trees did take hold and have over time escaped cultivation and naturalized in fields, waste areas, forest margins and along roads throughout much of the U.S. This tree has also been planted in various areas for erosion control and windbreaks. White mulberry is usually dioecious but sometimes is monoecious. Small yellowish-green flowers in drooping catkins bloom in spring. Fertilized flowers on female trees are followed by sweet, edible blackberry-like fruits that mature in June. Fruits ripen to white or pink, but sometimes to darker reds or purple-blacks. Fruits are loved by birds. Glossy, rounded, usually 3-4 lobed, dark green leaves have serrate margins and uneven bases. Glossy leaf surfaces distinguish this tree from red mulberry. Fall color is an unattractive yellow as well sometimes green, yellow and brown.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.