Mulberry: The tree is mostly grown in China, and according to some documents, its cultivation dates back to 2700 BC, and was originally associated with the exploitation of silkworm larvae for silk production. In ancient times, the practice of sericulture was spread to Armenia and the Caspian Sea, mulberry plants were spread, and only later, thanks to the Arabs, was transferred to Europe. The Romans used the unripe fruits of black mulberry to stop bleeding, while the ripe ones combined with honey, dried sour grapes, myrrh and saffron, they gave as a medicine recommended for sore throats and stomach ailments. For the healing properties of the unique mulberry.
It is also written in traditional Chinese medicine, where they are considered to protect the liver, strengthen cartilage, normalize blood pressure and diuretics.
The three species found in our country are Morus alba, Morus nigra and Morus rubra - respectively, white mulberry, black mulberry and red mulberry, determined by the color of the fruit, which ripens from May to July for white mulberry and from June to August for black, are all good for our health.
According to modern herbal medicine, mulberry leaves as an infusion are very effective against diabetes. The infusion is obtained by brewing in half a liter of water on a handful of chopped leaves, then leave for 10 minutes. Take a glass before main meals.
From the fruit also can be made a syrup slightly astringent, used as mouthwash for inflamed teeth and gingivitis.
The same can be done with an infusion of the leaves. The decoction obtained from the bark (from 5 to 12 grams per half liter of water) has cleansing effects and is indicated in cases of kidney failure and in the treatment of diabetes.
The bouquet of nutrients in the unique mulberry is also represented by the minerals contained in it - calcium, potassium, magnesium, copper, zinc, iron, manganese, selenium, phosphorus and others, although most in small quantities. The caloric content of mulberries is low - about 50 kcal / 100 g.
White mulberries are especially useful for the human nervous system. Vitamins with antioxidant action - A, C and E, help maintain good condition and cell renewal, as well as prevent tumors.
They are tender and juicy fruits that should be eaten as soon as they are plucked from the tree because they are perishable. They are rich in important nutrients such as pectin, malic and citric acid, tannin, vitamins C and B2, iron, magnesium and calcium. Because of the important role of the fruit in the fight against aging and protection against a number of diseases, scientists consider mulberry to be a superfood.
Improves blood circulation
Strengthens the immune system
Nourishes dry and sensitive skin
Maintains heart health
Mulberry decoction - One or two teaspoons of chopped leaves or bark of roots are covered with 250 ml. boiling water. The strained liquid is drunk in sips throughout the day.
Mulberry Infusion - Two tablespoons of leaves are poured with 400 ml. boiling water and covered soak for 1 hour. The strained infusion is drunk 4 times before meals.
Mulberry is also used to make syrup and aromatic wine.
Mulberry SYRUP - Squeeze 1 kg. fruit, add 1 kg. sugar. Stir until the sugar melts and pour into dry bottles, which are well sealed.
Try them once and you will love them.
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