Don't just eat the fruit—the leaves of this plant are as precious as "ginseng"
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Around late March to early April, mulberries begin their peak ripening season. This is when mulberries appear in markets at fairly inexpensive prices.
This rustic fruit is likened to a "natural treasure," packed with valuable active compounds that nourish bones and joints from within. In particular, when used properly, the results exceed expectations.
According to nutritional research, mulberries are rich in anthocyanins, resveratrol, vitamin C, and potent antioxidants, helping to protect cells and reduce inflammatory damage—one of the leading causes of joint pain and degeneration.
Not only the fruit, but mulberry leaves are also very rich in nutrients. Mulberry leaf, also called Folium Mori albae, is the leaf of the mulberry plant (Morus alba L.), belonging to the Mulberry family (Moraceae). Mulberry leaves contain gelatin compounds, carotene, tannin, vitamins C, B1, B2, choline, adenine, trigonelline; sugars such as fructose, saccharose, glucose; folic acid, purine glutamic, glutathione; and trace elements: Cu, Zn, B.
According to traditional medicine, mulberry leaves are bitter-sweet and cold in nature, entering the lung and liver meridians. They act to dispel wind-heat, clear lung heat and relieve cough, and clear liver fire to brighten the eyes. They treat wind-heat common colds, headaches, red eyes, bronchitis, dry cough with little phlegm, thirst, and dry mouth. Dosage and usage: 6–15g; can be boiled, brewed, or decocted...
Mulberry leaves help lower blood pressure, inhibit bacteria, fight inflammation and viruses, relieve pulmonary inflammation, detoxify the liver, and improve eyesight.
This vegetable can also be used to treat jaundice, heat-induced colds, headaches, etc. caused by damp-heat. Mulberry leaves also stimulate urinary excretion and help improve symptoms like dark yellow urine and red eyes. Additionally, it helps clear heat and detoxify, treating conditions such as hyperactive liver yang and excessive liver fire, while offering certain liver-protective effects.
However, it should be noted that mulberry leaves have "cold" properties, so they should not be consumed in excess to avoid burdening the digestive tract and causing uncomfortable symptoms such as abdominal pain and diarrhea. Furthermore, this green should not be eaten alongside other "cold" foods such as crab, mung beans, etc., to prevent diarrhea.
Mulberry leaves are a traditional herbal remedy, but they cannot completely replace medical treatment. If uncomfortable symptoms appear, seek medical attention promptly and follow your doctor's instructions.
How to cook nutritious mulberry leaf and chicken soup
Ingredients: 1 handful of young mulberry leaves and shoots, 250g chicken, 1 piece of ginger, 1 tablespoon cooking wine, a suitable amount of cooking oil, a pinch of seasonings, 1 tablespoon chicken bouillon powder.
Preparation:
- First, soak the mulberry leaves in clean water for a while, then rub gently to remove impurities and surface dirt. Rinse thoroughly. Next, bring a pot of water to a boil and blanch the leaves for about 1 minute. Remove the leaves from the pot and drain.
- Wash the chicken, cut it into thin slices, and marinate with a pinch of seasoning and 1 tablespoon of cooking wine to eliminate any odor. Peel and slice the ginger. Place a pot on the stove, add cooking oil, and heat it up. When the oil is moderately hot, quickly stir-fry the chicken and ginger until the meat turns white.
- Add an appropriate amount of boiling water to the pot. Bring to a boil over high heat, then reduce to low heat and simmer for 3–5 minutes so the chicken flavor blends thoroughly into the broth.
- At this point, season with spices and chicken bouillon to taste. Then add the washed mulberry leaves to the pot and simmer over medium heat for about 3 minutes. Be careful not to cook for too long to prevent the leaves from becoming mushy. Once the mulberry leaves are tender and the dish reaches the desired flavor, turn off the heat. Ladle the chicken and mulberry leaf soup into a bowl, add goji berries, let sit for a moment, and serve.