Red mulberry (Morus Rubra)
Morus Rubra
Western Herbalism
Western Herbalism

Red mulberry

Morus Rubra

Also known as American mulberry.

CoolingMoisteningTaste: SweetTaste: Sour

Red mulberry is a deciduous tree native to the eastern United States, related to the white mulberry of Asia but distinct in botanical origin and history of use. The ripe fruit, root bark, and leaves have each seen use, with the fruit prized in Eclectic and folk American medicine chiefly as a flavorful, nutritive, mildly laxative food and as a base for fever syrups. The root bark had a smaller history as a taeniafuge, following practices applied to the related Morus alba and Morus nigra in older pharmacopoeias.

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NutritiveDemulcentMild laxativeAnthelminticFlavoring and vehicle agentDiaphoretic adjunct

Indications what the tradition reached for it in

Specific indications

A feverish patient who needs fluids and a palatable, cooling syrup to encourage drinking

Sluggish bowels in a patient who tolerates only mild, food-like laxatives

Safety

Low dose botanical. Used in drop doses in the classical practice; not a plant to dose freely.

The record lists 4 contraindications; open the plate in the library to read them in full.

In practice

In practice, red mulberry is reached for more as a pleasant, cooling vehicle than as a primary remedy. The ripe fruit juice, made into a syrup, was traditionally used to flavor and soften febrile drinks and to make less palatable medicines acceptable to children and convalescents; its mild demulcent and laxative qualities make it a reasonable adjunct in mild constipation or dry throat during a fever, though it is not a strong purgative or antipyretic in its own right.

Dosing as the sources wrote it

PreparationAs writtenMetric
Ripe fruit syrup5-15 mL syrup as needed, added to drinks or taken directly5-15 mL
Root bark decoction (historical, vermifuge)not recommended for routine modern use; historically 15-30 g dried root bark decocted, single dose15000-30000 mg
Leaf infusion1-2 g dried leaf as infusion, once or twice daily1000-2000 mg

Doses are reproduced from the sources for practitioners and are not a recommendation for any person.

From the sources

Overview. Red mulberry is a deciduous tree native to the eastern United States, related to the white mulberry of Asia but distinct in botanical origin and history of use. The ripe fruit, root bark, and leaves have each seen use, with the fruit prized in Eclectic and folk American medicine chiefly as a flavorful, nutritive, mildly laxative food and as a base for fever syrups. The root bark had a smaller history as a taeniafuge, following practices applied to the related Morus alba and Morus nigra in older pharmacopoeias.

Clinical Notes. In practice, red mulberry is reached for more as a pleasant, cooling vehicle than as a primary remedy. The ripe fruit juice, made into a syrup, was traditionally used to flavor and soften febrile drinks and to make less palatable medicines acceptable to children and convalescents; its mild demulcent and laxative qualities make it a reasonable adjunct in mild constipation or dry throat during a fever, though it is not a strong purgative or antipyretic in its own right.

Drawn from King's American Dispensatory, 18th edition (Felter and Lloyd), and the Bountiful Herbs editorial.

In formulas

Red mulberry stands in 35 documented formulas in the library, among them ning sòu wán, rén shẽn xiè fei tāng, ging hão biê jiǎ tǎng, yuè hua wán, ju xiân sǎn, diàn kuáng mèng xing táng.

Often paired with

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