Source Mulberry Fruit is the dried Fruit-spike ofMorns alba L., (Fam. Moraceae) Mulberry Fruit is the dried Fruit-spike ofMorus alba L., (Fam. Moraceae).
Producing Areas Jiangsu, Zhejiang, Hunan, Sichuan, etc.
Properties Sweet, Sour, Slightly Cold
Channels Liver, Kidney, Heart
Action
Nourishes yin, enriches blood, moisturises dryness and calms wind
- For insufficiency ofyin-blood or stirring up of wind-yang manifested as dizziness, tinnitus, vexation and insomnia; for diabetes due toyin-deficiency and insufficiency of fluid; for constipation due to deficiency ofyin and dryness of intestines.
- For amenorrhoea due to deficiency of blood andyin.
Usage and Dosage
10 – 15g is used in decoction for oral use, or in pills or powder. Soak in spirit for drinking or decocted into paste.
Notes Contraindicated for patient with diarrhoea due to asthenic coldness of the spleen and stomach.
It is a cylinder-shaped berry, 1 – 2cm long, 5 – 8mm in diameter. It is an accessory fruit, like the fig, with many small parts. Its surface is yellow brown to deep purple. The small fruit is oval in shape, 2mm long, about 1mm wide, with 4 pieces of fleshy perianth. It is light in nature. The flavour is slightly sour and sweet.
Storage
Keep in a cool and dry place. Protect it from moths.
Description of Quality Herb
Good Sangshen should be big in size and deep purple in colour, with thick flesh.
Black-bone Chicken Soup with Mulberry
Effects
Removes heat from the blood and nourishesyin. It relieves greying and loss of hair associated with the deficiency ofyin and heatiness in the blood.
Ingredients
Mulberry fruit 30g, Arnebia root 10g, prepared Rehmannia root 30g, peony bark 5g, biota leaves 10g, 1 whole black-bone chicken (approximately 700g).
Preparation
1.Wash and dress the chicken, removing its skin. Rinse the herbs and use them to stuff the chicken. Tie with a string, and place it in a pot with an adequate amount of water.
2.Boil the chicken until it is thoroughly cooked. Add seasoning and serve.
Wolfberry Tea with Mulberry Fruit
Effects
This tea is beneficial to sufferers of hepatitis associated with stagnation of the liverqi. It soothes the liver and relieves stagnancy of the liverqi.
Ingredients
Mulberry fruit 15g, wolfberry 15g, tangerine peel 6g, white sugar 20q.
Preparation
1.Rinse the mulberry and wolfberry. Soak the tangerine peel and cut into shreds.
2.Put all the herbs in a stewpot with 250ml of water.
3.Bring to a rolling boil, then simmer over a low fire for 25 minutes. Remove the dregs, add sugar and serve.