Backyard Aquaponics
A place to discuss aquaponics

Mulberry
A “green tea” of Southeast Asia The white mulberry tree leaf, the food source for silk
worms, produces a liquor that is mild and slightly nutty in flavor. The clear, avocado- colored tisane can be enjoyed iced or hot.

Primarily prepared as a tea in Southeast Asia China, Japan, Korea, and India, mulberry leaves provide us with all eighteen amino acids, the building blocks for protein, calcium, magnesium, Vitamin B1, B2, and Vitamin C.

Mulberry leaves have been used in ancient Chinese and Indian medicine for diabetes, lowering cholesterol, as a tonic to fight arterial plaque, and in some cancers, as an antioxidant protecting cell membranes.

Now, the health benefits of the mulberry leaf are being scientifically studied in Japan, as well as the University of Minnesota in Minneapolis . Reported in Medical News Today (July 11, 2008), the research , so far, shows that the mulberry leaf “may help to stabilize blood sugar levels in Type 2 diabetics.”

Keep your eyes open for more about the health benefits of the mulberry leaf, and consider trying it as a tea. Mulberry leaf tea may be another wonderful and beneficial “green tea” for us
to enjoy. Rev up your mulberry tea with a hint of mint. Enjoy !

They also respond well to being torn apart by kids and then bitten in half by dog. Ours was reduced to barely more than a short stick when we planted it in early Feb and is now about 2m.

Berries make amazing wine ...

Gimme some berries!

Winemaking Ingredients:
3 pints fresh mulberries - ripe, but not overripe
2 1/2 lbs / 1,100 grams granulated sugar
1/2 teaspoon pectic enzyme
Wine yeast
1 teaspoon yeast nutrient / energiser
8 pints / 1 gallon cooled, boiled water
1 campden tablets

Carefully wash the mulberries and place in winemaking bucket. Mash the mulberries to release the juices and add all of the ingredients, except for the wine yeast. Stir well until all of the sugar has completely dissolved and allow to stand for around 12 hours. Add the activated wine yeast and stir mulberry wine 'must' for five days.

Strain the wine mixture, being sure to squeeze out all of the remaining mulberry juice. Rack for the first time after one month, and then two to three more times and regular intervals for the next 12 months. At this stage the mulberry wine should be completely clear and stable. Bottle the wine and allow it to stand for a minimum of 6 months, or longer.

Mulberry Liqueur

Ingredients :

1 pt Fresh Mulberries
2 1/2 cup Vodka
1 x Vanilla bean
1/4 tsp Whole allspice
1/2 cup Sugar syrup (see recipe)

Method :

* Select full coloured and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries). DO NOT wash until ready to use as water causes mold to form. Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean, and allspice. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through dampened cleesecoth squeezing as much juice as possible. Pour back in bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks.
* Yield: 1 pint plus Container: Wide mouth quart jar

I have been considering mulberry as a protein source because it will grow in my climate without dieing off in the freeze each year.

Mulberry trees with red and white fruits are relatively common in northern Syria. ICARDA researchers found that these trees can provide a good source of quality feed for small ruminants. Mulberry leaves have a crude protein content of 18% and a dry-matter digestibility of 62%, similar to those of vetch hay, an excellent fodder also produced locally. This research was first initiated in Uzbekistan.