Here we go – harvesting 'round the mulberry bush!

Mulberries are often over-looked as a summer harvest fruit. You may not see them in the grocery produce isle or at your local farmers' market, but, in fact, the red mulberry tree and its juicy black-red berries, are everywhere in Ohio. This tree is very resilient to disease and grows well in a variety of soils and settings, and it can be found throughout the Eastern United States, aside from the very Northeast. You can identify mulberry trees by their leaves, which are broad and heart-shaped at the base and may have asymmetrical or no lobes. Their growing berries are often tucked underneath the leaves and begin as small green tightly packed seeds, referred to as "drupes" which fill with dark-purple color and juice as they ripen. This may be to hide the developing berries from potential predators, as the mulberry "bush" does not have thorns to discourage hungry birds or squirrels. Some may consider these trees a nuisance on the landscape, as they grow quickly, reaching each heights of 50-70 feet and multiply easily as birds spread their seeds. Nutrition Although the Mulberry tree may lack in popularity among landscape artists, the small purple fruits they bear do not lack in nutrition or versatility. Mulberries come from a different plant family (Moraceae) than their look-alikes, blackberries and raspberries (Rosaceae), yet they are similar in nutrition and can be used interchangeably in recipes. All three of these drupe-like berries are rich in vitamins (A, C and E), minerals (calcium, iron, magnesium and potassium) and phytochemicals, specifically phenolics, which have been studied extensively in recent years. for their health benefits. According to the National Institute of Health, phenolics in red berries, including blackberries, raspberries and mulberries, have been shown to have antioxidant and anti-inflammatory properties and aid in the prevention of cardiovascular disease and some cancers as well as boost the body's immune system and improve brain function. Selection & Storage First, remember to wear appropriate clothes for picking, dark colors, and those OK to get juice stains. Red mulberries are a deep purplish-black when ripe, and they should be firm, yet juicy and will easily release from the branch. Avoid picking underripe, white or green fruits, as red mulberries do not continue to ripen after picking and may cause stomach upset. Overripe berries may appear mushy or dried/wrinkly. To pick mulberries high in the tree, spread out a clean tarp or sheet and use a pole to gently shake the branches, and ripe berries will easily drop to the sheet below. Place picked berries in a shallow container to avoid crushing the tender fruits. You may remove the stems or leave them on. Mulberries are best stored unwashed in the refrigerator for 2-3 days. Wash prior to eating or using in a recipe, by submerging in a bowl of clean water. For longer storage, rinse the mulberries, pat or air-dry and freeze in a single layer on a baking sheet or plate, and place frozen berries in a freezer container. Fresh berries are great for eating by themselves or as an addition to yogurt, cereal or smoothies. Mulberry recipes can be found for pies, crumbles, cakes and even ice cream, as well as jams and jellies. Mulberries can also be used in any recipe calling for black berries or raspberries, but will change the texture slightly, as they have smaller, less noticeable seeds. While strawberry season is waning in northwest Ohio, mulberries are ripening now and may be picked through much of July. Picking your own fresh fruit saves on packaging and on price. For flavorful fruit and nutrition, this time of year - just go "round the mulberry bush! Jennifer Little is the Extension Educator, Family and Consumer Sciences with the Agricultural and Environmental Sciences OSU Extension Hancock County.