When do mulberries ripen in Shandong? Introduction to the harvest time

Mulberries generally ripen and are harvested from April to June each year. Ripe mulberries are glossy and oily in texture, with a sweet-and-tart flavor that is pleasant to the taste; the best ones are large, thick-fleshed, purple-red in color, and high in sugar. Mulberries are green when they first ripen, and after ripening they become fleshy and turn black-purple or red, with small seeds; the flowering period is from March to May, and the fruiting period is from May to June. The exact ripening time varies from place to place, being a little earlier in the south and a little later in the north.

When is the best time of day to eat mulberries?

Doctors recommend eating them after a meal, and dried mulberries are best. Mulberries can treat neurasthenia, but at the same time their medicinal nature is sweet and cold, and eating too many easily causes stagnation and sluggishness that hampers the spleen, which can readily affect appetite. Therefore, when eating dried mulberries, not only should you not be greedy for too many, but you should also eat them after a meal. Because mulberries contain a large amount of dietary fiber, eating them can promote intestinal peristalsis, so patients with constipation can take them to relieve constipation. Mulberries come in two colors, black and white; traditional Chinese medicine holds that black enters the kidney and white enters the lung, so for patients with kidney deficiency and soreness and pain in the lower back and legs, it is recommended to use more black mulberries, while for patients with lung qi deficiency who cough often, white mulberries are suitable.