How to grow mulberry
Overview
Mulberry (Morus alba) is a fast-growing deciduous tree grown for its abundant, sweet-tart berries. It is a hardy, low-maintenance plant that produces fruit far superior to supermarket offerings and is ideal for home gardens, preserving, and shade.
Varieties
- Hicks Fancy — A heavy-bearing Australian variety with long, sweet, black fruit.
- Black English — Large, juicy berries with rich flavour, popular in home gardens.
- White Mulberry — Sweet, pale fruit that is less messy and good for drying.
Soil Preparation
Mulberry prefers a pH of 6.0–7.0 and well-drained loam. Enrich with compost before planting. Improve drainage in heavy clay by adding gypsum or planting on a mound.
Growing Guide
Plant mulberry in a position with full sun and well-drained soil. Space trees 4–6 metres apart for good canopy development. Water deeply during dry spells, especially in the first two years. Apply a thick layer of organic mulch around the base to keep roots cool and moist. Avoid waterlogging.
Sowing
Sow seeds 5 mm deep in seed trays in spring. Germination takes 2–4 weeks. Transplant seedlings when 30 cm tall. Direct sowing is possible but slower; most gardeners buy grafted trees for quicker fruit.
Care
Feed in spring and autumn with a balanced organic fertiliser. Prune in winter to remove dead wood and shape the canopy, thinning branches to improve airflow. Mulch annually to retain moisture and suppress weeds.
Companion Planting
Plant comfrey, borage, and dill nearby to attract pollinators and beneficial insects. Avoid planting near black walnut trees, as they can inhibit growth. Keep away from heavy feeders like corn to reduce competition.
Common Pests & Risks
Birds and possums are the main pests, eating ripe fruit. Net the tree or use scare devices. Scale insects and aphids can appear; treat with horticultural oil in winter. Fungal issues like powdery mildew may occur in humid conditions; improve airflow with pruning.
Harvesting
Harvest mulberries when they are fully dark and soft to the touch, usually in late spring to summer. Pick in the morning for best flavour. Use a tarp or sheet to catch falling fruit, as berries ripen over several weeks.
In the Kitchen
Use fresh in desserts, jams, or smoothies. Berries freeze well for later use. They stain easily, so harvest with care. Store in the fridge for up to 3 days.
Troubleshooting
Yellow leaves: overwatering or poor drainage—reduce water and improve soil. Brown edges: heat stress or wind—provide shade or windbreak. Fruit drop: inconsistent watering—keep soil evenly moist. Leaf spots: fungal infection—remove affected leaves and improve airflow. Slow growth: lack of nitrogen—apply a balanced fertiliser in spring.