Messy and invasive, mulberry trees have become the scourge of suburbia. Instead of cursing the blackberry-like slop left in your yard, walk or stoop, how about embracing this berry’s sweet, juicy, edible goodness?
In the 18th century mulberry trees were imported from China with the hope of starting a silk industry in our environs. Apparently mulberry leaves are very tasty to silkworms. Long story short, the silk industry did not take root, but the mulberry trees did. Birds, who devour the berries, drop the seeds and eager volunteer mulberry seedlings pop up all over our metropolitan area. If you are cursed (or blessed) with these tasty interlopers why not consider running around your own mulberry bush (or tree) and gather up your bounty. Looking very much like a blackberry, mulberries are reddish-black and just shy of an inch long. Fully ripe and bursting with summer flavor, mulberries are not as sweet as blackberries, but are still delectable in cobblers, crisps, jams, pancakes, pies, smoothies and sorbets.
Our favorite mulberry recipes? Food52’s Mulberry Jam; Mulberry Pie from foryourpiesonly.com; Sharon Glasgow’s Mulberry Cobbler; Mulberry Sorbet from Hunter, Angler, Cook and Mulberry Vinaigrette from our friends at Edible Indy.