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Fast-Growing Mulberries Gaining Popularity
Mulberries are a fruit with a future, according to Weston Lombard. Lombard is convinced they could play a role in developing a sustainable agroforestry system, something he’s been trying to develop on the farm he and his wife own in Vermont.
“When we bought the farm, we had mulberries growing wild,” says Lombard.
He planned to use them as part of his terrace gardening, agroforestry, and rotational grazing practices. White mulberries were introduced by the thousands from China in the 1700’s in the hopes of developing a silkworm industry. When that failed, they went wild and hybridized with native red mulberry varieties. While they differ in some respects, they share many beneficial aspects.
“Young mulberry leaves can be eaten as fresh greens, as any of the cultivars are edible, although whites tend to be more tender fresh,” says Lombard. “They can also be used as a wrap like grape leaves. When they get older and aren’t as palatable, they can be dried and used for tea. They’re incredibly nutritious.”
Trees are fast growing and can grow up to 65 ft. They’re quick to produce and very productive if you can harvest them.
“A newly grafted seedling will make a berry the first year and be quite productive by year five,” he says. “If thinned and pruned, in a perfect scenario, you could expect 10 bushels of berries by year 10. However, expect to share with wildlife. You’re competing with birds and any mammals that can climb.”
Mulberries ripen from early June through August, depending on the cultivar. Some cultivars produce over a 6-week season, while others ripen in a 2-week window.
“If you plant a mix of varieties, you can have a continuous crop throughout the summer,” reports Lombard.   
He admits that their short shelf life is one mark against them. Once they ripen, they need to be eaten fresh or processed immediately.
“They freeze well. Just pick, wash, and freeze,” says Lombard. “Frozen mulberries can be added to cereals, baked goods, or smoothies. Anything you can do with raspberries, you can do with mulberries. You can make wine, preserves, and more.”
Lombard continues his efforts with mulberries. He hosts an annual community festival celebrating them and other local foods.
Mulberries are also popular with Lombard’s small sheep flock. He gives them leaves and branches he has pruned in the spring, as well as those he thins during the summer. In autumn, they eat the leaves as they fall.
“If we have enough, we’ll hang them to dry on ropes strung in the barn and feed them through the winter,” says Lombard. “They eat about the first 6 in. of the twigs and strip the bark off the remaining branches. As far as forage goes, I think mulberries are one of the most nutritious trees you can grow. They’re incredibly resilient. You can harvest the leaves in the summer, and they’ll just grow another crop.”
While Lombard’s initial effort to establish a living fence failed, he thinks the concept has potential. He imagines livestock harvesting one side and people the other.
Contact: FARM SHOW Followup, Solid Ground Farm, 13262 Liars Corner Rd., Millfield, Ohio 45761 (ph 740-856-6299; westonlombard@gmail.com; www.solidgroundfarm.com) or Buzz & Sandra Ferver, Perfect Circle Farm, 1170 Airport Rd., Berlin, Vt. 05641 (buzzplants@gmail.com; www.perfectcircle.farm).


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2024 - Volume #48, Issue #3