In the beginning of this Spring I adventured through my neighborhood for the wild berries. I was fortunate enough to discover some goose-berries, june berries, black raspberries and my personal favorite mulberries.
If you’re not foraging wild berries already then you’re missing out on some of the healthiest foods left on the planet. Ironically enough, the berries I just mentioned are superior to anything you’ll find in the grocery store.
What’s more is that they are free-99. If you’re spending $5 + per pint for organic berries then all the more reason you need to learn about foraging.
Luckily, foraging for berries is pretty easy to do. Most of them are easily recognizable and to know whether they are poisonous or not is as simple as a checking for bitterness. Most edible berries are noticeably sweet.
I’m not advising you just pop any berry into your mouth but a quick test taste (without swallowing) shall suffice. Of course too, there is wild edible guides like this one.
If you are familiar with wild berries then you are going to love this recipe. I used some delicious ripe and frozen black mulberries gifted to me by my neighbor. Though the season for mulberries this year has about come to an end you can use some frozen wild blueberries in replace until next spring. However, still keep an eye open, you might find a late bloomer.
The Benefits Of Mulberries
For both the wild foraging experts and beginners you may find something interesting here:
Mulberries are considered a sacred food in Chinese medicine and are a traditional folk remedy in many countries where mulberries have been eaten for hundreds of years.
- Anti-parasitic. Mulberries are also an ancient fruit of Asia and known in medicinal folklore as a remedy for ringworm, insomnia, arthritis, and tapeworm.
- They contain anthocyanin, an antioxidant responsible for the rich dark hues. This compound has been known for it’s ability to protect many bodily systems. They are known to have anti-inflammatory and anti-carcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation properties. (1)
- They are a beauty food great for both hair and skin. Many skin problems are inflammatory issues, the anti-inflammatory properties in mulberries makes them great for treating inflammatory skin issues like acne, eczema, and psoriasis.
- Protection for your Eyes. Mulberries contain Zea-xanthin, an important dietary carotenoid selectively concentrates into the retinal macula lutea, where it thought to provide antioxidant functions and protects the retina from the harmful ultraviolet rays through light-filtering actions.
- Achieve Ideal Weight. Mulberries can help you lose weight because 1 cup of raw mulberries has only 60 calories, is high in fiber, and has a high water content.
- Good for Digestion. Because mulberries are high in fiber it acts as a mild laxative. Eating mulberries on an empty stomach with a glass of water helps to treat constipation. Adding mulberries to your regular diet can help to prevent indigestion.
How To Harvest Wild Mulberries
Mulberries begin to ripen in late May through July. They are best eaten when fully ripe, indicated by their almost black color. This is when they are ready for harvest.
Despite the popular kids song, mulberries do not grow in bushes, they grow in trees, so when looking for them, look up! Careful to not wear clothes you do not want stained, their rich juice can stain both clothes and your skin temporarily.
If the tree is height permitting, you can simply pick them by hand — if you don’t mind purple fingers. Otherwise, some people just leave a tarp or blanket with a few rocks to hold it down under the tree or bush for a few days and check it daily as the mulberries fall naturally.
Ways to Use Mulberries
Eat these as is or in any other way you would use popular berries like blueberries or raspberries. My personal favorite is right off the tree; however, the other day we received some frozen ones like I said. This inspired me to make some skin healthy, beautiful ice cream.
Here’s what you’ll need:
- 2 cups frozen wild mulberries
- 2 oz. coconut kefir
- 1 cup filtered crushed ice
- 2 scoops grassfed collagen
- 2 tbsp BrainOctane
- 2 tbsp cacao butter
- 1 tbsp tocotrienols
- 1 tsp vanillamax
- Stevia to taste
Here’s how you make it:
- In a high-speed blender, add your mulberries and ice and blend on high until a sorbet consistency.
- Melt your cacao butter into a liquid but add last.
- Add the rest of the ingredients and blend on low to mix while cacao butter is melting.
- Lastly, add in the cacao butter to incorporate.
- Using a rubber spatula, remove and place in your desired serving dish and top with coconut flakes, cacao nibs, hemp seeds or eat as is!