Morus alba – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Temperate

China (central & north)

Natural Habitat

Edible Uses

Fruit - raw. A sweet taste, but the fruit is usually insipid. It contains about 1.5% protein, 0.5% fat, 8% carbohydrate, 0.7% malic acid. Fruits of the cultivar 'Pendulum' tried at Kew in July 1994 had a pleasant flavour. A richer flavour develops if the fruit is dried, it can then be used as a raisin substitute. The fruit is up to 25mm long. Some caution is advised, see the notes above on toxicity. Per 100 g, the fruit is reported to contain 87.5 g water, 1.5 g protein, 0.49 g fat, 8.3 g carbohydrates, 1.4 g fiber, 0.9 g ash, 80 mg Ca, 40 mg P, 1.9 mg Fe, 174 IU vit. A, 9 ?g thiamine, 184 µg riboflavin, 0.8 mg nicotinic acid, and 13 mg ascorbic acid. Young leaves and shoots - cooked. A famine food, used when all else fails. The leaf makes a good vegetable, it is rich in carotene and calcium. Protein perparations from young mulberry leaves form an excellent supplement to protein-deficient diets. The dry leaves contain 18 - 28.8% protein, 0.2 - 0.7% Magnesium, 0.8 - 13.6% soluble sugars, 0.6 - 1.4% phosphorus, 2 - 3.9% potassium, 1.4 - 2.4% calcium, 0.8 - 1.8% aluminium, 0.05 - 0.26% iron, 1.8 - 2.6% silica, and 0.3 - 0.56% sulphur. The leaf also contains 10% tannin. Inner bark - roasted and ground into a meal then used as a thickener in soups etc or mixed with cereals when making bread. A famine food, used when all else fails. The tree is said to be a source of an edible manna. Young shoots can be used as a tea substitute.