Mulberry Honey

Why people make this honey

When fresh mulberries come back into the markets — a basketful for a few dollars — Bro Niu likes to turn them into a homemade mulberry honey. The flavor is mild and sweet, it suits young and old alike, and it can be taken over the long term without the worry of side effects. In traditional food therapy mulberries are associated with nourishing the liver and kidney, calming wind, replenishing fluids, and building blood and a healthy complexion. When they’re in season, it’s worth buying some to steep in wine or make into this honey, ready to take whenever you like.

Who it suits / who should be cautious

• Suits people who feel run-down and frazzled (what’s traditionally called “nervous exhaustion”), and those looking to gently nourish blood; mild enough for young and old.
• Mulberry is cooling by nature, but blending it with honey tempers that; still, go gently if your spleen and stomach run cold.
• Use only ripe dark mulberries; do not use pale underripe ones. Do not give honey to babies under one year.

Why these ingredients (the food-therapy logic)

• Mulberry (sang shen zi): traditionally used to nourish the liver and kidney, build blood, and support a calm mind and good complexion; associated with easing pale or graying hair and a worn-out nervous system.
• Honey (mi tang): smooths and sweetens; pure honey is gentle and helps carry the mulberry. Add it only once the juice has cooled a little, so its delicate qualities aren’t lost.

Ingredients (about 1 small jar)

Ingredient	Amount	Notes
Fresh mulberries (sang shen zi)	8 liang (~300 g)	Ripe, dark purple-black only
Honey (mi tang)	4 liang (~150 g)	Adjust sweetness to taste

Method

1. Rinse the fresh mulberries, mash them, and press out the juice (blend or juice, then sieve out the hard little seeds).
2. Pour the juice into a clay pot and bring to a boil.
3. Let it cool a little, then stir in the honey until evenly blended.
4. Take twice a day, 1 tablespoon each time, stirred into warm water.

Bro Niu’s tips

Choose mulberries that are dark purple-black and fully ripe — pale red, underripe ones contain hydrocyanic acid and should not be eaten. The honey can be adjusted to your own taste without harm. Store in the fridge, where it keeps for several months (Bro Niu has kept his up to a year). The leftover mulberry pulp can be steeped for tea and then eaten.

Community questions answered (selected)

• Q (Bao-bao Ma): Is mulberry honey suitable for pregnant women, or is it for post-partum recovery? I have severe morning sickness — is raspberry wine useful? Bro Niu: Mulberry honey can be taken during pregnancy, and post-partum too. Severe vomiting can upset metabolism, so see a doctor; you can also simmer perilla leaf (zi su ye, 3 qian) and dried tangerine peel (chen pi, 2 qian) in 2.5 bowls of water for 15 minutes, which is calming for the stomach and settling for pregnancy — a little rock sugar is fine. Raspberry, especially steeped in wine, is not suitable in pregnancy; expectant mothers should avoid alcohol.

• Q (Yi Ha): What’s the English name for mulberry? There are many similar-looking fruits in different colors. Bro Niu: Mulberry is “Mulberry” in English.

• Q (Mosquito-mom): Is mulberry cooling or warming in nature? Bro Niu: Mulberry is cooling by nature. Blended with honey, it becomes much less cooling.

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Published March 15, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.