Most Aussies would have fond childhood memories of their local mulberry
tree, the juicy fruit and purple-stained fingers. Our grandma’s neighbour had a huge tree that was great for climbing as well.

The Morus Nigra (black) is perfect for Byron Bay and can be trimmed to 3m, which also boosts fruiting.


Eat quickly, or freeze, as they will spoil quickly.
The luscious berries can be eaten fresh, dried, frozen or made into pies, jams, and frozen desserts.
They can also be turned into wine or the juice can be used as a dye.


They generally grow into tall trees, but can be pruned to keep them bushy
or grown in a pot.
The dwarf form can even be trained along a trellis, as per the ABC article.
They love sun, well-drained, well-composted, slightly acidic soil.
They will make a mess, so keep them away from your clothes lines and driveways.
Prune after fruiting has finished.
Mulberries are deciduous. In spring come new leaves, and fruit appears
quickly in warmer areas. Pick when ripe – they will not continue ripening after picking.
Birds and animals also love them, so you may need to consider nets.


I’m still looking for the perfect mulberry wine recipe that doesn’t require a full wine-making kit…

There are a gazillion recipes – try those at


An incredible amount of information about mulberries at including history, uses and advanced growing tips.


Type: Tree
Height: Medium, Tall
Leaf Size: Large
Foliage: Deciduous
Permanence: Perennial


Bush Tucker: No
Edible Flower: No
Uses: Fruit, Jam, Pie, Freeze, Cocktail, Cordial
Fire Retardant: Unknown
Interest: High


Climate Zone: Subtropical, Warm Temperate
Planting Season: Spring
Harvesting Season: Spring, Autumn
Sun/Shade: Full Sun
Soil: Well Drained
Frost Tolerant: A Little
Time to Maturity: 1-2yrs
Watering Preference: Moderate