The use of mulberries in traditional medicine recipes: benefits and harms. What can be prepared from mulberries What can be prepared from black mulberries

Evgeny Shumarin

Reading time: 8 minutes

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Mulberry (mulberry) is a tree with white, red or black fruits that look like elongated blackberries or raspberries. Mulberries are found in different parts of the world. It grows in Africa and the Caucasus, Asia and Central Europe. The tree is the longest-lived among plants. Some specimens are up to 500 years old.

Mulberry varieties

It is believed that there are about 150 species of mulberry growing worldwide. But only 17 of them are officially recognized. The fruits of two types of plants are eaten. Let's look at them in more detail:

1. Black mulberry - mulberry, naturally distributed in South-West Asia. The tree, covered with red-brown bark, bears almost black fruits. This type of mulberry does not tolerate frost, therefore it is cultivated only in the southern regions.

Among the varieties black mulberry Particularly popular is Shelly No. 150, bred by Poltava breeder L.I. Prokazin. The trees of this variety grow very large, up to 5.5 cm long, sweet berries.

1. White mulberry - mulberry, common in East Asia. wild white mulberry In terms of taste, it is in many ways inferior to its black relative. The Chinese grew it for its leaves, which the silkworm feeds on. In the 17th century, when Russian craftsmen learned the secret of making natural silk, they tried to grow mulberries in Moscow. But she did not tolerate the frost well. Thanks to the efforts of breeders who created frost-resistant varieties, mulberries are successfully grown in the Central and Southern regions of our country. Let's name the most common ones white mulberry varieties:
2. Dark-skinned girl – a medium-ripening variety. It bears large fruits, almost black in color, with a sweet and sour taste. The main advantage of the variety is its high cold resistance. Smuglyanka can withstand frosts up to 30 degrees.
3. White honey - a tree with very sweet white fruits, which, due to their delicate structure, are completely unsuitable for transportation over long distances.
4. Black Baroness - mulberry with sweet black fruits reaching a length of 3.5 cm. The variety tolerates frost well and is suitable for growing in the Central regions.

Nutritional value, calorie content and composition of mulberries

Depending on the amount of sugar in the fruit, the calorie content of 100 g of mulberry ranges from 43 to 51 kcal. The energy value of a glass of berries is 98 kcal.

The fruits of the plant are almost 88% water and contain virtually no fat. For this reason, mulberry can be recommended for dietary nutrition.

Nutritional value of 100 g mulberries:

• 10-12 g carbohydrates;
• 0.7-1.5 g of proteins;
• 0.4 g fat.

Composition of mulberries (per 100 g):

Vitamins:

• 10 mg vitamin C (ascorbic acid);
• 0.9 mg vitamin PP (nicotinic acid);
• 0.02 mg vitamin B1 (thiamine);
• 0.6 mg vitamin B3 (niacin);
• 6 mcg vitamin B9 (folacin);
• 7.8 mcg vitamin K;
• 0.1 mg vitamin B2 (riboflavin);
• 0.05 mg vitamin B6 (pyridoxine)
• 3.3 mcg vitamin A (retinol)
• 0.02 mg beta-carotene.

Minerals:

• 39 mg calcium;
• 194 mg potassium;
• 38 mg phosphorus;
• 10 mg sodium;
• 1.8 mg iron;
• 0.12 mg zinc;
• 18 mg magnesium.

The benefits and harms of mulberries

Useful properties of mulberry:

1. Mulberries are primarily known for their universal effect on intestinal function. Ripe berries will help get rid of constipation; slightly unripe berries, on the contrary, cope well with diarrhea.
2. Mulberry fruits are also indicated for people suffering from heartburn and gastritis.
3. Mulberry has a diuretic effect, so it is useful for kidney diseases accompanied by edema.
4. An infusion of dried mulberries relieves nervous tension, normalizes sleep and relieves depression.
5. Juice and infusion from dried mulberries alleviate the condition of a number of cardiovascular diseases, for example: tachycardia, coronary artery disease, dystrophy of the heart muscle.
6. Tea made from dried fruits is good to drink for colds, as it causes increased sweating. However, this infusion is not compatible with regular tea. The latter neutralizes the effect of mulberry.
7. An infusion of dried mulberry fruits is used to gargle the throat and mouth for sore throat and stomatitis.
8. Mulberry juice and syrup effectively reduce blood pressure.

What harm can mulberries cause to the body?

1. Mulberries should not be consumed in large quantities by people prone to stomach upset.
2. Hypertensive patients should eat mulberry berries with caution.
3. Mulberry fruits (especially black ones) can cause an allergic reaction.

Mulberry in the diet of pregnant and lactating women, children, diabetics and athletes

Pregnant women During the season, it is recommended to eat 200-300 g of mulberries per day. Thanks to riboflavin, mulberries have a beneficial effect on fetal development. In addition, they regulate intestinal function and help get rid of edema.

Nursing mothers may also include mulberries in their diet. The iron contained in mulberries prevents anemia in both mother and baby, and phosphorus strengthens the nervous system and bone tissue.

Mulberry is useful and children . It will supply the growing body with vitamins and minerals and increase the level of hemoglobin in the blood. It should be remembered that it is better to give white mulberries to children, especially small ones, as black ones can cause an allergic reaction.

Mulberry is shown and people suffering from type 2 diabetes mellitus . Thanks to riboflavin present in the plant, it is able to lower blood sugar levels. In this case, you can use not only mulberry fruits and juice, but also flowers, buds, leaves, bark and roots.

Mulberries will not be superfluous in the diet either. athletes . It will relieve tension and have a beneficial effect on the functioning of internal organs, especially the cardiovascular system.

How to select, collect and store mulberries?

What dishes can be prepared with mulberries?

Mulberry in dietary nutrition

Mulberry is one of the berries that is used in dietary nutrition due not only to its low calorie content, but also to its ability to regulate metabolism. During the season, you can try following a mulberry diet for 3 days. Although this diet is not strict, it will allow you to lose up to 2 kilograms of excess weight.

• Breakfast: boiled chicken breast, veal or lean pork (150-200 g); mulberries (50 g).
• Dinner: 2-3 boiled eggs; mulberries (50 g).
• Afternoon snack: mulberry (100 g).
• Dinner: kefir (0.5 l).

At the end of the diet, you can switch to a regular diet, and use mulberries (fresh or dried) as a snack or replace one of your meals with it.

Mulberry has been known to people since ancient times. Its leaves served as food for the silkworm, from whose cocoons millennia ago amazingly beautiful silk was obtained. These days, this plant is gaining more and more recognition.

Mulberry fruits are sources of vitamins, micro- and macroelements. They contain antioxidants that slow down aging, strengthen the immune system and have a beneficial effect on the retina. The bark is used to prepare healing ointments and decoctions that cope even with skin diseases that are difficult to treat. A decoction of the leaves is an excellent means for disinfection and healing of wounds.

Read in this article:

Useful properties of mulberry

Perhaps the most useful quality of this fruit is the ability to easily consume it during pregnancy and breastfeeding.
Only ripe fruits are eaten. Theoretically, a pregnant woman can consume no more than three hundred grams of mulberries per day, but practically only the most ardent fans will be able to handle such an amount of these freshly sweet fruits.

Mulberry strengthens the immune system, which is especially important during pregnancy.
You can eat mulberry fruits during breastfeeding. However, caution must be exercised: at the slightest sign of bloating or an allergic reaction in an infant, mulberry intake should be stopped immediately.
This fruit is useful for women's and men's health.

This is one of the few fruits that is well tolerated by children prone to diathesis.
Mulberries can and should be used for diseases of the thyroid gland, diabetes, gastritis, pancreatitis, and various skin diseases (including acne).

This is an indispensable product for students and schoolchildren. Daily consumption of fresh, frozen or dried mulberry fruits increases mental activity, stabilizes the functioning of the cardiovascular and nervous systems, and helps concentration. In addition, mulberry increases the body's resistance to stress and reduces weather sensitivity.

Contraindications

Despite such an impressive list of beneficial properties, mulberry also has relative contraindications.

• If you eat more than 400 grams of these berries, you will inevitably feel discomfort in the gastrointestinal tract.
• If you are allergic to any fruits, mulberries should be consumed even more moderately.
• The same recommendations apply to those who suffer from diabetes.
• Doctors also do not recommend eating mulberries on an empty stomach and drinking water.

Aronia mulberry jam - recipe

To make this jam, take:

• 1 kilogram of fruit;
• 1 kilogram of granulated sugar;
• 1 lemon.

Sort through the mulberries, discard the bruised and rotten berries, and cut off the stalks of whole ones with scissors.

Pour the mulberries into a colander, rinse several times, placing them together with the colander in a bowl of cold water.

Let the water drain.

Place the mulberries in a wide bowl for making jam, cover with sugar and leave overnight to release the juice.

The next morning, place the bowl over low heat and, stirring carefully with a wooden spatula so as not to crush the berries, bring to a boil.

Boil for 15 minutes and remove from the stove.

Let it sit until the evening. Boil again in the evening.

The next morning, boil the jam for another 10 minutes, add lemon juice, and simmer for another 5 minutes.
Pour the finished jam into dry, sterile half-liter jars, seal with metal lids, turn over and leave to cool under a blanket.
Store completely cooled jam on the bottom shelf of the refrigerator or in the basement.

Mulberry compote with cherries

This preparation is not only healthy and tasty. One or two spoons of mulberry and cherry compote added to cream, homemade ice cream or sour cream jelly will give the dessert a mysterious purple hue and subtle taste.

To prepare compote you need to take:

• 2 liters of water;
• 200 grams of mulberries and cherries;
• 100 grams of granulated sugar.

Wash and sort the fruits. Place them in an enamel pan, add sugar and pour in cold water.

If you want to close the canned compote, boil it for 10-15 minutes, pour it into sterilized liter jars and immediately roll it up.

For direct consumption, let the compote brew, then strain and drink to your health!

Mulberry wine

Sweet mulberry fruits are suitable not only for jam and compotes, but also for making homemade wine.

You will need:

• 3 kilograms each of dark-colored mulberries and granulated sugar;
• 10 liters of water;
• 20 grams of citric acid.

Use a soft brush to remove dust from the collected mulberry fruits. There is no need to wash them.
Place the mulberries in a large glass bottle, cover with granulated sugar, add water and citric acid.

Place a rubber glove over the neck of the bottle and place the vessel in a warm place to ferment.

When the liquid has fermented, carefully pour it into the pan using a straw, being careful not to capture any sediment.

Additionally, it can be strained through several layers of gauze.
Now you need to sterilize the drink over low heat. All gas should come out.

Monitor the temperature of the liquid. It should not exceed 70°.
At the end, add granulated sugar if necessary.

Cool, bottle and cork.

Mulberry jellied pie

To make this delicious pie you will need:

• half a kilo of mulberries;
• a glass of premium flour;
• a glass of kefir (2.5% or 3.2);
• a glass of fine granulated sugar;
• 2 eggs;
• a teaspoon of soda and lemon zest;
• a bag of vanilla sugar.

Sort out, rinse and dry the mulberries in a colander.
Beat the eggs into a deep bowl and lightly mix them with a mixer at the lowest speed.

Continuing to beat, gradually add granulated sugar.
When the mass becomes homogeneous and creamy, pour a glass of kefir into the bowl, add vanilla sugar, lemon zest and beat for 2-3 minutes.

After this, turn off the mixer and with a spoon, using gentle movements from top to bottom, stir the sifted flour and soda into the dough.

Grease a baking dish with cold margarine and lightly dust with flour.
Place half of the resulting dough into the mold. Distribute the berries evenly over its surface, sprinkle them with a small amount of granulated sugar and fill with the remaining dough.

Place in the oven preheated to 180° and bake for half an hour. Check readiness with a toothpick. This pie is very good for tea.

Eat fresh mulberries, in pies and with compote, cook dumplings with them, prepare healing homemade wine - in a word, experiment. Cheerfulness and good mood are guaranteed to you!

Mulberries, or mulberries, are often used fresh, but experienced housewives have learned to make jam from the berries. This is not surprising, since the treat retains valuable enzymes and supports the body. Thus, tyutina is recommended for use by diabetics, people with stomach ulcers and gastritis, hypertensive patients, and infectious patients.

Mulberry jam with raspberries

• filtered water - 120 ml.
• raspberries - 150 gr.
• mulberry - 480 gr.
• granulated sugar - 300 gr.

1. Sort the mulberries. Get rid of the dented elements and place the healthy berries in a colander. Rinse and let dry. Free all fruits from stems.
2. Wash the raspberries very carefully, lowering the sieve with berries into the water. When all the dust is gone, leave the fruit to drain. Combine 2 types of berries, sprinkle them with granulated sugar in layers (you can replace them with powder).
3. Leave the fruits for 4 hours, wait for the juice to release. Then place the container on the burner, cook at the middle mark until it starts to boil. When the first bubbles appear, reduce the heat. Pour in boiling water and simmer for 10 minutes.
4. Don’t forget to get rid of the foam in a timely manner, otherwise it will ruin the whole look of the treat. Upon completion of the heat treatment, cool the delicacy, boil again and simmer for 10 minutes over low heat.
5. At the end of the procedure, lemon juice is added (optional), it adds sourness to the jam. Pack hot treats in sterile jars and seal with tin lids.

Mulberry jam with currants

• granulated sugar (beetroot) - 340 gr.
• red currants - 0.25 kg.
• Tyutina - 280 gr.

1. Select the berries, excluding spoiled and wrinkled specimens. Cut off the tails with scissors and place the fruits in a colander. Pour cold water into a basin and dip the raw materials into the liquid several times.
2. Wash currants separately from mulberries. When preparation is complete, leave the berries on a sieve to drain. Sprinkle the mixture with sugar in layers and wait 5 hours.
3. If desired, you can pre-load the currants and mulberries into a blender and chop. When the juice is released and the sugar has completely melted, transfer the mixture to the pan.
4. Cook on low power for 10 minutes, then immediately, while still hot, pack into containers and seal with tin lids. Keep at room temperature until cool.

Mulberry and orange jam

• mulberry - 950 gr.
• orange - 2 pcs.
• granulated sugar - 1.1 kg.

1. First prepare the berries. Wash off the dust from the mulberries by rinsing the fruits under the tap. Cut off the stems and leave the mulberries on a sieve to drain the liquid.
2. Then add sugar alternately and wait 4 hours. The juice will come out within the specified time. Rinse the citrus and chop it and the zest into equal-sized slices.
3. To eliminate bitterness, freeze and thaw orange slices. After this, load the fruits into a blender and blend into porridge. Connect with tyutina and place on the stove. Heat the mixture until the sand dissolves.
4. After boiling, turn off the burner and cool the jam. Carry out another heat treatment by boiling the treat for half an hour. Immediately package and close with tin lids.

Mulberry jam with strawberries

• table water - 470 ml.
• strawberries - 0.65-0.7 kg.
• citric acid - 8 gr.
• mulberry - 0.8 kg.
• granulated sugar - 950 gr.

1. Sort the berries. Choose large mulberries and strawberries similar in size to mulberries. Rinse the fruits suitable for cooking delicacies, remove sepals, tails, and foreign debris.
2. After the water has drained from the berries, transfer the mixture to a cooking basin or enamel pan. Separately, boil the syrup from water and sugar using a saucepan.
3. When the sand granules in the sweet mass melt, pour the syrup over the strawberries and mulberries. Place the contents on the stove, wait until it boils, continue to simmer the mixture for 7 minutes.
4. Add lemon, turn off the burner. Infuse the treat for 4 hours. If the jam does not cool down, leave it until the morning. Wait for the mixture to boil again, then simmer for a quarter of an hour.
5. Sterilize the container in advance and place the prepared jam in the jars. Seal with sterile lids and wrap in a sweatshirt, cool, and transfer to the cold.

Mulberry jam according to a quick recipe

• mulberries (preferably black) - 1 kg.
• granulated sugar - 1.4 kg.
• citric acid - 2 gr.

1. First, sort and wash the mulberries, paying special attention to the last point. First, place the berries in a colander, then dip them several times in a bowl of water at room temperature.
2. Cut off the tails with nail scissors and leave the fruits on the sieve to allow the liquid to drain. After about 20 minutes, move the mulberries into a cooking bowl and sprinkle with granulated sugar in layers.
3. Do not stir to avoid damage. Leave the tyutina for 7 hours to release the juice. Then put it on the stove and simmer until the crystals dissolve.
4. Throughout the simmering period, remove the foam with a slotted spoon. Heat treatment lasts about half an hour at low power on the stove. 4 minutes before readiness, add lemon and wait until the end of cooking. Pour and roll up.

Mulberry and cherry jam

• mulberries (preferably black) - 1.8 kg.
• large cherries - 1.7 kg.
• sugar - 0.9 kg.

1. Select mulberries, leaving only moderately ripe fruits. Avoid green and wrinkled ones. Rinse suitable specimens in a bowl of water and dry on a sieve.
2. After preparation, place the mulberries into a blender and blend until smooth. Transfer the puree to a saucepan and take care of the cherries. Remove unripe and rotten elements, rinse healthy berries.
3. When the fruits are dry, tear off the tails without damaging the flesh. Cut the berry into pieces to remove the pit. Place the cherries in a blender and make a paste.
4. Combine the sour fruits with the tyutin, sprinkle in layers with granulated sugar (beet sugar). Stir the contents and immediately cook. After boiling, simmer on low power for half an hour.
5. At the same time, sterilize the lids with jars and remove foam from the surface of the treat. Pour the prepared hot mass and seal with tin.

• granulated sugar - 1.85 kg.
• white tit (moderately ripe) - 1.9 kg.
• freshly ground vanilla - 2 gr.
• filtered water - 480 ml.

1. First, sort the fruits. Ripe mulberries without green spots are suitable. Rinse the tuna in a bowl of water, then remove the branches. Small tails can be left.
2. Dry the berries in a strainer, and during this time boil the water. Pour granulated sugar into the liquid, leave until the first bubbles appear on medium power. Then turn down the heat and let the crystals dissolve.
3. When the syrup is ready, cool it to 40 degrees. Place the mulberries into the sweet mixture and leave in this state for 4 hours. After the specified period of time, stir, bring to a boil, simmer for another 15 minutes.
4. Turn off the burner, after cooling, boil the mixture once. While hot, fill and cap. Cool upside down, wrapping it in a sweatshirt.

Mulberry jam with lemon zest

• vanilla sugar - 14 gr.
• mulberry - 1.95 kg.
• lemon zest - 80 gr.
• granulated sugar - 1.9 kg.

1. Choose black mulberries. If you don’t have one, stop at the white variety, but reduce the amount of granulated sugar to 1.7 kg. Prepare the berries (selecting, washing, drying, removing stems).
2. Sprinkle the mulberries with sugar and mix gently with your hand. Add vanilla on top of this mixture. Infuse the contents for 3 hours, it is important to wait until the grains dissolve in the extracted juice.
3. When this happens, place a heat-resistant container with the mixture on the fire and cook for 10 minutes after the start of boiling. Next, cool the treat and heat treat it 2 more times.
4. At the last stage, 5 minutes before readiness, add grated lemon peel. Mix the contents and pour into sterile jars. Seal and refrigerate after cooling.

Mulberry increases stress resistance, fights depression, speeds up metabolism, treats asthma and cough, and reduces fever. Most of the beneficial enzymes are retained in the jam, so consider popular recipes. Combine mulberries with currants, strawberries, oranges, raspberries, cherries, and lemon zest.

Video: recipe for black mulberry jam

Mulberry, also known as mulberry, as well as the “king berry” - a tree that reaches 20 meters in height - is widely used in traditional medicine recipes. All parts of this plant have medicinal properties: bark, rhizomes, young buds, leaves and fruits. Tinctures, decoctions and ointments prepared from mulberry components provide invaluable benefits to our body. But do not forget that the use of mulberries for medicinal purposes also has contraindications. It is worth familiarizing yourself with them in advance so as not to harm your body.

Mulberry - the “tree of life”: what beneficial properties are hidden in it

Mulberry is popularly called the “Tree of Life” for its beneficial properties.

Berries help cleanse the blood, restore metabolism, and remove phlegm; used to treat diabetes, bile duct diseases, and atherosclerosis. Juice from the berries helps in the treatment of sore throat, pneumonia, and bronchitis. Black fruits are used in cooking; all kinds of fillings for pies, desserts, jam, and delicious wine are prepared. Dry berries are used as a natural sugar substitute, and frozen berries are used as the basis for compotes.

Mulberry bark has wound-healing and disinfectant properties and is used for heart, pulmonary and kidney diseases.

The leaves are used to prevent diabetes, relieve headaches, and treat fever. A decoction of the leaves perfectly softens hair.

Mulberry root helps with hypertension and treatment of pathologies of various organs. Also used in folk medicine to treat worms.

Agree that this is a godsend for our body; not every plant can boast of its versatility in use.

Mulberry is unpretentious in cultivation, easily tolerates frost in winter and heat in summer.

Mulberry composition

Mulberry or mulberry fruits are rich in vitamins and minerals. Below are just the main useful components:

potassium;

calcium;

folic acid;

phosphorus;

glucose;

zinc;

iron;

manganese;

fructose;

vitamins C, B1, B2, B3, PP, K;

resins;

iron salts;

carotene;

pectin;

essential oils;

tannins

Harvesting mulberries for use in folk medicine

The bark is harvested in the spring, the fruits of the plant are harvested in July - August, and the roots are collected in the fall. The raw materials are thoroughly dried in the sun for three days, then dried in a room that must be ventilated during drying. In order for the raw material to dry well, it must be stirred periodically. The preparations can be stored in a rag bag: bark - for 2–3 years, buds - 1 year, and fruits and leaves - from one and a half to two years.

Mulberry fruits are not suitable for long-term fresh storage; this berry has a very sweet and juicy taste, it contains a lot of sugars and few acids. Food coloring is made from mulberries.

Video: medicinal properties of mulberry

Areas of application of mulberry dosage forms

It must be borne in mind that all of the treatment methods given below should be used as an auxiliary means of combating the disease; before treatment, consultation with a specialist is necessary.

Methods for preparing mulberry-based medicines

There are a huge number of recipes based on mulberry components.

Root based tonic

1 tsp. crushed root or bark;

200 ml boiling water.

Leave for an hour. Drink 1 tbsp. l. three times a day.

For hypertension and heart disease

200 g chopped mulberry roots;

4 liters of cold water.

Place the roots in an enamel pan, add water and leave for an hour. Boil for 15 minutes. Cool and refrigerate. Drink 1/3 glass 3 times a day for three days, then take a three-day break. Repeat treatment 2–4 times.

For cataracts

2 tbsp. l. fresh or dried crushed mulberry leaves;

500 ml water.

Pour boiling water over the raw materials and cook for 20 minutes. Let it brew for an hour, strain and drink in the morning, lunch and evening. The course is 1–3 months without a break.

Mulberry branches for headaches

a handful of chopped mulberry branches;

1 liter of boiling water.

Pour boiling water over the branches and cook for 10 minutes, let it brew for 1 hour. Drink one glass three times a day. Course - 2 months.

All parts of the mulberry tree are used: root, bark, branches and berries

For pancreatitis (diseases of the pancreas)

1 tbsp. l. fresh chopped mulberry leaves;

1 tbsp. water.

Brew like tea. Drink without limiting the quantity, and also eat fresh black berries. Follow the diet indicated for pancreatic disease. There is no course.

To reduce temperature

Mix the fruits with sugar.

Add warm water. Take the medicine until the fever subsides.

Berry juice for a runny nose

Pipette juice from freshly squeezed berries into your nose no more than six times a day.

All-purpose expectorant, diuretic and decongestant (decoction)

1 dessert spoon of dried mulberry leaves, pre-crushed;

500 ml water.

Pour water over the leaves, bring to a boil, remove from heat. Let it brew for half an hour. Take 50 g warm, drink half a glass at night for swelling. You can wipe wounds with this decoction.

Ointment that relieves purulent wounds, burns, ulcers, psoriasis, dermatitis and eczema

100 ml boiled sunflower oil.

Mix the bark with oil. Leave in the refrigerator for three days. After time has passed, mix again and use on problem areas of the skin.

Video: how to lower blood sugar

Berry tincture for heart and kidney problems

2 tbsp. l. mulberries;

250 ml boiling water.

Mash the berries, pour boiling water over them and leave for four hours. Strain, take half a glass four times a day.

Berry tincture will help with various problems

Tincture with honey during menopause

1 kg of fresh mulberries;

500 ml water;

300 g honey.

Pour water over the fruits and cook over low heat for half an hour. Add honey and bring to a boil again. Take 1 tsp. 2 times a day an hour after meals.

Treatment for worms

0.5 tsp. dry mulberries;

0.5 tsp. carnations;

0.5 tsp. flax seeds;

1 glass of carrot juice.

Grind berries, cloves and flax seeds in a coffee grinder. Wash this mixture down with carrot juice.

For primary glaucoma, for “fog” in the eyes and tearing

a handful of dried mulberry leaves;

1 tbsp. water.

Pour water over the leaves and cook in a water bath for 10 minutes. Cool and drop five drops into each eye, and warm leaves from the decoction are placed on the eyelids for about 20 minutes.

Blood thinner infusion

50 g mulberry roots;

1 liter of cold water.

Pour water over the roots and let stand for an hour. Then boil and cook for 15 minutes over low heat, cool. Take 200 ml 3 times a day before meals. Course - 5 days, break 3 days. Repeat the procedure for 2–3 courses.

For insomnia

1 kg of fresh or 0.5 kg of dry mulberries;

0.5 l of water;

300 g honey.

Cook over low heat for half an hour, pour the infusion into another saucepan. Add another 0.5 liters of water to the remaining mixture and boil for 30 minutes. Pour the mixture into the first saucepan (where the infusion is), grind through a sieve, add honey for viscosity. Bring to a boil again, cool and place in a glass container. Drink 1 tsp. three times a day, only in the afternoon.

For prostatitis and impotence (also for menopause in women)

1 kg of pureed white mulberries;

250 g honey.

Take 3 tsp. three times in the afternoon. Store the drug in the refrigerator.

The antimicrobial properties of honey are used in the treatment of the genitourinary system

Dried mulberry leaves for diabetes

2 tbsp. l. mulberry leaves;

400 ml boiling water.

The leaves are brewed with boiling water, left for an hour, and filtered. Drink 1/2 glass four times a day before meals.

In the early stages of diabetes, hot dishes are seasoned with powder from dry mulberry leaves.

Useful recipes for type 2 diabetes

Recipe No. 1:

1 tbsp. l. with a pile of dried white mulberries;

200 ml boiling water.

Pour boiling water over dry berries and cook for five minutes, seal tightly. Leave until warm and strain. Drink 1/2 glass in the morning and evening before meals.

Recipe No. 2:

2 tbsp. l. young mulberry shoots (chopped);

200 ml boiling water.

Pour water over the shoots, bring to a boil, leave until warm. Drink 1 tbsp. l. 3 times a day before meals.

Recipe No. 3:

2 tbsp. l. white mulberry leaves;

0.5 liters of boiling water.

Brew the leaves in a heat-resistant container and leave for two hours. Take half a glass three times a day before meals. The drug lowers blood sugar levels.

Recipe No. 4:

mulberry root (whole);

1 liter of water.

Pour water over the root and boil for 10–15 minutes. Drink 0.5 liters of decoction during the day.

For dietary nutrition

The diet is designed for 3 days, you can lose 2 kg.

Breakfast: boiled chicken breast, veal or lean pork (200 g), fresh mulberries (50 g);

Lunch: mulberries (50 g), 3 boiled eggs;

Afternoon snack: mulberry (100 g);

Dinner: 500 ml kefir.

Bekmes (doshab) from white mulberry fruits

White mulberry fruits are thoroughly washed, placed in a canvas bag, and pressed. The resulting juice is filtered and boiled until reduced in size by 3 times, stirring and skimming off the foam. If foaming goes to the center of the dish and there are large bubbles, then the doshab is ready. Mulberry doshab helps normalize the functioning of the digestive tract and eliminates severe cough.

You can make not only tasty but also very healthy doshab from mulberries.

Anti-acne lotion based on dried bark

2 tbsp. l. crushed mulberry bark;

500 ml boiling water.

Leave and strain. Place in the refrigerator for storage. The lotion is applied to a cotton pad and wiped over the face. If you mix crushed mulberry bark with vegetable oil (2 tbsp/100 ml), you will get an ointment for acne. Can be applied to problem areas of the skin as a mask, 4 times a day.

Recipes for home cooking

Mulberries are happily used in cooking. It makes delicious jam, compote, tincture, wine, various pies - any dish turns out tasty and very healthy. When cooked, mulberry does not lose its beneficial properties.

Black mulberry compote

1 kg mulberries;

400 g sugar;

3 liters of water;

lemon juice or 2–3 g of citric acid, to taste.

Place a pan of water on the stove and wait until it boils. When the water boils, add sugar to it, and after three minutes pour in the berries (washed). Cook for 10 minutes and strain.

Reduces appetite and has a beneficial effect on cardiac activity.

Mulberry jam

1 kg mulberries;

1 kg sugar;

3 g citric acid.

Wash the mulberries, sprinkle with sugar and leave for 6 hours. Pour the candied berries into a saucepan and cook over low heat for 5–8 minutes. Then remove the jam from the heat for 10 minutes and cook again for 5 minutes. Repeat the procedure 6 times. At the end of cooking, you can add citric acid, but this is optional.

Helps with colds, relieves fever.

Mulberry jam is an excellent remedy for colds

Mulberry tincture

400 g (2 cups mulberries);

0.5 l of vodka;

1 glass of water;

200–400 g sugar.

Grind the berries. Mix water and sugar in a saucepan, bring to a boil and cook for three minutes, cool. Mix berries, vodka and syrup in a jar. Close the lid tightly and place in a dark place for 14–20 days, remembering to shake once every three days. Before use, strain through cheesecloth or a sieve and pour into bottles.

It is an excellent tonic and expectorant.

Features and conditions of use during pregnancy

Pregnant women are recommended to eat up to three hundred grams of mulberry per day, as it contains riboflavin, which has a positive effect on the development of the embryo. Also, taking mulberries in the third trimester will help get rid of swelling, which often occurs during pregnancy. Digestion of food improves. The iron contained in this berry reduces the risk of anemia, and phosphorus strengthens bone tissue and the nervous system. But excessive consumption of mulberries can cause allergies and increased gas formation.

Berries can and should be eaten during pregnancy, but in limited quantities

Harm from the berry, possible side effects when using mulberries and contraindications

Dried or raw mulberries have not only beneficial properties, but also contraindications. Raw berries should not be combined with milk and cold water, as this type of intake can cause stomach upset and flatulence. Diabetics should take it with caution, because taking mulberry increases blood pressure, you need to adhere to a certain proportion in the composition of medicinal recipes. Today, there are no contraindications to taking the fruits of the plant, unless you are allergic to this product.

As you can see, there are many ways to use this miracle plant. Probably each of us will find the recipe that suits him. And this sweet and very tasty berry will not leave a single person indifferent; it’s not for nothing that dried berries are given to children instead of candy!

The mulberry tree is commonly called mulberry tree or mulberry tree. Its fruits have a certain similarity to blackberries - they consist of many drupes, but have a more delicate taste and aroma. They come in dark purple, red, pink or white.

Mulberries can rarely be found on store shelves or at the market, as they do not survive transportation well - the berry wrinkles and loses its presentation. But in places where mulberry grows in abundance, housewives do not miss the opportunity to prepare it for the winter in the form of jam or compote.

Mulberry fruits have many beneficial properties; after heat treatment, almost all the benefits are retained. The berries contain the following vitamins:

• iron;
• sodium;
• essential oils;
• B vitamins;
• calcium;
• zinc;
• vitamins C, PP, E, K;
• fructose;
• carotene;
• glucose;
• magnesium.

Thanks to such a large number of elements, mulberry will serve as a prophylactic or help get rid of a number of diseases. Mulberry jam is useful for the following problems:

• weak immunity;
• cough;
• cold symptoms;
• kidney dysfunction;
• stress;
• depression;
• problems with the gastrointestinal tract;
• diabetes mellitus;
• hypertension;
• fever;
• infections;
• nervous system disorder;
• bronchial asthma;
• metabolic disorder;
• heart failure;
• insomnia.

Mulberry jam is not very high in calories; per 100g there are about 250 kcal, which is 12% of the average daily requirement. Fresh berries contain only 50 kcal per 100 g.

Black mulberry jam with lemon

Mulberry is a juicy, tasty and very healthy berry. Therefore, according to this recipe, the jam from it is tasty, fragrant and with whole fruits. By adding lemon juice to the syrup, we get a pleasant citrus flavor in the aromatic dessert.

How to make white mulberry jam at home

Before preparing the jam, the berries picked from the tree must be prepared, washed and sorted. Remove the stems with scissors. For jam, it is better to take ripe and whole fruits; overripe and spoiled specimens are not suitable.

For preparation you will need the following ingredients:

• granulated sugar - 1 kg;
• white mulberry - 1 kg;
• filtered water - 300 ml;
• vanilla sugar - 5 g;
• citric acid - ¼ tsp.

What to do:

1. Add sugar to water and put on fire. After the syrup boils, add the mulberries, stir and turn off the heat.
2. When the jam has cooled, put it back on the fire. Stirring occasionally, bring to a boil. Continue cooking over low heat for another 5 minutes. Cool again and repeat the procedure 3 more times.
3. Add vanilla sugar and citric acid to the prepared jam and mix.
4. Pour the finished product hot into jars, filling them to the top. Roll up the lids and turn upside down, wrap in a blanket and leave for 6 hours.
5. When properly rolled and stored in a cool, dark place, the jam retains its beneficial and tasteful qualities for up to 1.5 years.

Recipe for winter jam from mulberries and strawberries

An incredibly tasty delicacy is made from a mix of mulberries and strawberries. The berries are taken in equal proportions, but the strawberry flavor predominates, and the mulberry gives more color.

Jam goes well with cottage cheese, ice cream or semolina porridge. The combination of sugar and citric acid creates an excellent flavor balance.

Ingredients:

• strawberries - 700 g;
• mulberry - 700 g;
• drinking water - 500 ml;
• sugar - 1 kg;
• citric acid - half a teaspoon.

Cooking method:

1. The ideal combination will be obtained if you take a large mulberry and a medium-sized strawberry.
2. Boil water and sugar in a saucepan for 5 minutes. Add berries.
3. Bring to a boil, add lemon. Remove the resulting mixture from the heat, cool and leave to steep for about 4 hours or until the next day.
4. Bring the jam to a boil, reduce heat to medium, and cook for another 15 minutes. Due to two-stage cooking, the berries will remain intact.
5. Pour the jam into jars, cover and leave overnight.

Multicooker recipe

Making mulberry jam in multicookers is very simple; every person will find time for this.

Products:

• sugar - 1 kg;
• mulberry - 1 kg.

Process:

1. We transfer the pre-prepared mulberries into a multicooker basin and cover with sugar. Set the timer for 1 hour and turn on the “quenching” mode.
2. After the time has passed, the jam is ready, you can roll it into pre-sterilized jars and store it.

How to make jam for the winter without cooking

A quick delicacy that is not heat-treated is the healthiest. Moreover, it is quick and easy to prepare.

Ingredients:

• berry - 500 g;
• granulated sugar - 800 g;
• hot water - 1 tsp;
• citric acid - ½ tsp.

What to do:

1. Combine mulberries and sugar in a high bowl.
2. Beat with a blender.
3. In a separate plate, dilute citric acid by adding water.
4. Add diluted lemon into the whipped berries and beat again.
5. The delicacy is ready - you can pour it into jars. Store raw jam in the refrigerator or freezer in a plastic container.

Don't be afraid to try new cooking methods; mulberries go well with many fruits and berries. Bon appetit!