People don’t love mulberry as they do mangoes or may be chikoos.
Because they’re small; look like an insect; takes time to pluck a mouthful; and, if ripe, stains your hands and clothes too.
Incidentally, mulberry is addressed thus in Danish, Icelandic, Nepali, Hausa, Swahili, Malay, Esperanto, Yoruba, Irish, Basque……
I’ve gone out of the way to share my enthusiasm for mulberry by sharing saplings with my co-farm owners but have been unable to shore up their interest in tooti (Marathi), shahtoot (Hindi) etc.
Enriched with Vitamin C (more than lemons) mulberries act as an antioxidant and is said to lower the risk for heart disease by fighting oxidative damage. It’s also packed with Protein, Iron & Calcium.
Just like mangoes mulberries need lot of sunlight to produce fruits. One in my farm which grows under shade of coconut palms behaves like a bank account but the one in sunlight is like a mutual fund. Did I get the analogy right?
This March-April my
two mulberry trees, both over 10 year old, has given me some close to 10 kgs of
fruits. I’ve been having mulberry mousse almost every day. In fact, so good has
the harvest been that wifey has consented to make mulberry jam without
preservatives. Kept in the fridge these will survive close to 4 months.
Its second week of April and the trees are still thick with fruits—crimson and pale red ones. The crimson ones are ripe and as you reach and pluck them they stain your fingers and palm. Mulberries fruit twice and thrice at times provided you prune them following harvest.
Mulberry saplings can be made by stem cuttings. A week before monsoon I make cuttings and put them in nursery. Within a month and a half you’re likely to see new leaves sprouting from the stem.