Kendall Farms | Dwarf Mulberries

The History of Mulberries

The mulberry (morus australia) is native to eastern and central China. It became naturalized in Europe centuries ago. The tree was introduced into America for silkworm culture in early colonial times and naturalized and hybridized with the native red mulberry. The red or American mulberry (Shahtoot) is native to eastern United States from Massachusetts to Kansas and down to the Gulf coast. The black mulberry is native to western Asia and has been grown for its fruits in Europe since before Roman times. In fact the Romans used black mulberry juice to dye their cloaks as well as using beetroot-hence the red and purple / black war cloaks which signified rank.

The Kendall Farms Range

Growing up in the 50’s and 60’s (the Happy Days) everyone had a chook pen and a mulberry tree in the backyard. The German Shepherd was optional! So many have fond memories of climbing the tree during the afternoons after school and eating these delicious delectable fruits, staining our hands, (and clothes) with the blackness of this superb berry fruit. Mum would make mulberry pie for dessert (or pudding dependent on where you were born) for Sunday lunch and the leaves of the tree became a valuable currency as silk worms were swapped along with marbles.

The Mulberry is making a comeback.....big time!!! And to add to the delight we now have dwarf mulberry trees, instead of the tall majestic trees that overshadowed everything. The trees fruit red or black (your choice) and grow only 2.5m high either in a pot or in the ground...how good is that???

The species vary greatly in longevity. Red mulberry trees rarely live more than 75 years, while black mulberries have been known to bear fruit for hundreds of years. Red mulberry fruits are usually deep red, almost black, and in the best clones have a flavour that equals that of the black mulberry, (without the stains). This delicious juicy crimson black or red fruit or is rarely seen on the supermarket shelves hence the need to grow it yourself. Black mulberry fruits are large and juicy; with a good balance of sweetness and tartness that makes them the best flavoured species of mulberry. The refreshing tart / sweet mulberries ripen over an extended period of time unlike many other fruits which seem to come all at once.

The Kendall Farms range includes Red Shatoot and Buzza Black.

(Mulberry trees are proudly presented for sale

in 175ml round and 185ml square plastic pots)

Cultivation Notes

Buzza Black - Suited to most soils in sunny sites. Tolerant of frost and not Suited to tropical climates nor dry sandy soils. For best results enrich soil with well rotted compost and mulch well. Cross pollination is not required. Take a little care to avoid the juice as it can stain fabric. (Soak out in cold water.)

Red Shatoot - Suited to fertile free draining soils in full sun. Highly tolerant of heavy clay soils, drought, severe cold and heavy pruning. For best results feed with compost and manure in a thick mulch layer. Keep mulch clear of the trunk.

Interesting Facts

Mulberries are generally free of pests and diseases, although cankers and dieback can occur, although this is rare. The ripe fruits of the black mulberry contain about 9% sugar with malic and citric acid. The berries can be eaten out of hand or used in any way that other berries are used, such as in pies, tarts, puddings or sweetened and pureed as a sauce. Slightly unripe fruits are best for making pies and tarts. Mulberries blend well with other fruits, especially pears and apples. They can also be made into wine and make an excellent dried fruit, especially the black varieties.

Early white settlers and native American Indians at least shared one thing in common-the love of Red Shahtoot mulberries where it grew wild.

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MULBERRY PIE RECIPE

Preparation time:

45 mins

Serves 8

Ingredients

• 3 cups mulberries

• 1 1/4 cups white sugar

• 1/4 cup all-purpose flour

• 1 recipe pastry for a 9 inch double crust pie

• 2 tablespoons butter

• 1 tablespoon milk

Method

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.

3. Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

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