White Mulberry Tree
Mulberry trees have two varieties, White and Red. Here in Arizona I have never seen a Red Mulberry, but the White Mulberry is very common here, and just a note from my childhood, they make excellent climbing trees :)
Mulberry Trees are trees of protection; they are said to protect your property from lightening, as well as protect children, but their magickal properties do not end there; other properties include consecration, will power, divination and wisdom.
You can eat Mulberries freshly picked, infused in tea or tonic, or cooked in various recipes. The best way to gather the berries is to lay a sheet or tarp on the ground under the tree and shake the branches until the berries fall. Mulberries have excellent health benefits as they are full of potassium, magnesium, dietary fiber, riboflavin, and Vitamins A,B, and C. They are natural laxatives, diuretics, expectorants, ant-rheumatics, and analgesics. Mulberries aid in lowering blood pressure, preventing cancer, preventing blood clots and diabetes, as well as aid in weight loss.
~ ~ ~ RECIPES ~ ~ ~
6 C Mulberries
1/2 C fresh orange juice
2 Tablespoons Kudzu or Arrowroot
1 1/2 teaspoon fresh spearmint or mint
2 Tablespoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon liquid Stevia or honey
2 1/2 C fresh bread crumbs
1/4 C corn or flaxseed oil
1 C shelled, chopped pistachio nuts
1/2 teaspoon salt
1 teaspoon cinnamon
1. Preheat the oven to 350 degrees.
2. Combine the fruit layer ingredients in a bowl, then pour into a three quart casserole dish and put aside.
3. Combine all the topping ingredients except the cinnamon, and press on top of the fruit layer. Sprinkle with the cinnamon and bake for 40 minutes. Serve hot or cold, or even with ice cream... yum!
1 pound Mulberries ( appx. 4 cups)
1/2 C sugar
2/3 C water
2 Tablespoons Chambord (optional)
2 Tablespoons fresh lemon juice
1. Puree berries until smooth, add sugar, water, Chambord, and lemon juice, and blend until the sugar is dissolved.
2. Chill overnight, or place in the freezer stirring every 15 minutes until very cold
3. freeze in an ice cream maker. The sorbet may rise during the process, just push it back into the freezer with a spoon.