Morus or Mulberry is a genus of 10–16 species of deciduous trees native to warm temperate and subtropical regions of Asia, Africa, Europe, and the Americas, with the majority of the species native to Asia.

The closely related genus Broussonetia is also commonly known as mulberry, notably the Paper Mulberry, Broussonetia papyrifera.

Mulberries are fast-growing when young, but soon become slow-growing and rarely exceed 10-15 metres (33-49 ft) tall. The leaves are alternately arranged, simple, often lobed, more often lobed on juvenile shoots than on mature trees, and serrated on the margin.

The fruit is a multiple fruit, 2-3 centimetres (0.8-1.2 in) long. The fruits when immature are white or green to pale yellow with pink edges. In most species the fruits are red when they are ripening. A fully ripened mulberry in these species is dark purple to black, edible, and sweet with a good flavor in several species. The fruits of the white-fruited cultivar of the White Mulberry on the other hand are green when unripe and white when ripe; the fruit in this cultivar is sweet, and has a very mild flavor compared with the dark fruits.

Uses And Cultivation

The ripe fruit is edible and is widely used in pies, tarts, wines and cordials. The fruit of the black mulberry, native to southwest Asia, and the red mulberry, native to eastern North America, have the strongest flavor. The fruit of the white mulberry, an east Asian species which is extensively naturalized in urban regions of eastern North America, has a different flavor, sometimes characterized as insipid. The mature plant contains significant amounts of resveratrol, particularly in stem bark. The fruit and leaves are sold in various forms as nutritional supplements.

Unripe fruit and green parts of the plant have a white sap that is intoxicating and mildly hallucinogenic.

Black, red and white mulberry are widespread in Northern India, Azerbaijan, Syria, Armenia, Pakistan, Iran, and Afghanistan, where the tree and the fruit are known by the Persian-derived names toot (mulberry) or shahtoot (King’s or “superior” mulberry). Jams and sherbets are often made from the fruit in this region. Black mulberry was imported to Britain in the 17th century in the hope that it would be useful in the cultivation of silkworms. It was much used in folk medicine, especially in the treatment of ringworm.

Mulberry leaves, particularly those of the white mulberry, are ecologically important as the sole food source of the silkworm (Bombyx mori, named after the mulberry genus Morus), the pupa/cocoon of which is used to make silk. Other Lepidoptera larvae also sometimes feed on the plant including common emerald, lime hawk-moth and the sycamore.

Mulberries can be grown from seed, and this is often advised as seedling-grown trees are generally of better shape and health. But they are most often planted from large cuttings which root readily.

The tree branches pruned during the fall season (after the leaves have fallen) are cut and used to make very durable baskets which are used in a lot of village jobs related to agriculture and animal husbandry.

Anthocyanins From Mulberry Fruit

Anthocyanins are pigments which hold potential use as dietary modulators of mechanisms for various diseases and as natural food colorants. As the safety of synthetic pigments is doubted and in the wake of increasing demand for natural food colorants, their significance in the food industry is increasing. Anthocyanins yield attractive colors of fresh plant foods such as orange, red, purple, black and blue. Since they are water-soluble, they are easily extractable and incorporated into aqueous food systems.

A cheap and industrially feasible method to purify anthocyanins from mulberry fruit which could be used as a fabric tanning agent or food colorant of high color value (of above 100) has been established. Scientists found that out of 31 Chinese mulberry cultivars tested, the total anthocyanin yield varied from 148 mg to 2725 mg per liter of fruit juice. Total sugars, total acids and vitamins remained intact in the residual juice after removal of anthocyanins and that the residual juice could be fermented in order to produce products such as juice, wine and sauce.

Worldwide, mulberry is grown for its fruit. In traditional and folk medicine, the fruit is believed to have medicinal properties and is used for making jam, wine, and other food products. As the genera Morus has been domesticated over thousands of years and constantly been subjected to heterosis breeding (mainly for improving leaf yield), it is possible to evolve breeds suitable for berry production, thus offering possible industrial use of mulberry as a source of anthocyanins for functional foods or food colorants which could enhance the overall profitability of sericulture.

Anthocyanin content depends on climate, area of cultivation and is particularly higher in sunny climates. This finding holds promise for tropical sericulture countries to profit from industrial anthocyanin production from mulberry through anthocyanin recovery.

This offers a challenging task to the mulberry germplasm resources for:

-exploration and collection of fruit yielding mulberry species

-their characterization, cataloging and evaluation for anthocyanin content by using traditional as well as modern means and biotechnology tools

-developing an information system about these cultivars or varieties

-training and global coordination of genetic stocks

-evolving suitable breeding strategies to improve the anthocyanin content in potential breeds by collaboration with various research stations in the field of sericulture, plant genetics and breeding, biotechnology and pharmacology.

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.

Etymology

The English word cucumber originated from Indian word “kachumbar”(कचुँबर) and in Urdu we say “Kheera”.

Botany

The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.

The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour.

Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables, which is the accepted culinary term.

Flowering And Polination

A few varieties of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination for these varieties degrades the quality. In the US, these are usually grown in greenhouses, where bees are excluded. In Europe, they are grown outdoors in some regions, and bees are excluded from these areas. Most cucumber varieties, however, are seeded and require pollination. Thousands of hives of honey bees are annually carried to cucumber fields just before bloom for this purpose. Cucumbers may also be pollinated by bumblebees and several other bee species.

Symptoms of inadequate pollination include fruit abortion and misshapen fruit. Partially pollinated flowers may develop fruit which are green and develop normally near the stem end, but pale yellow and withered at the blossom end.

Traditional varieties produce male blossoms first, then female, in about equivalent numbers. New gynoecious hybrid cultivars produce almost all female blossoms. However, since these varieties do not provide pollen, they must have interplanted a pollenizer variety and the number of beehives per unit area is increased. Insecticide applications for insect pests must be done very carefully to avoid killing off the insect pollinators.

Taste

There appears to be variability in the human olfactory response to cucumbers, with the majority of people reporting a mild, almost watery flavor or a light melon taste, while a small but vocal minority report a highly repugnant taste, some say almost perfume-like. The presence of the organic compound phenylthiocarbamide is believed to cause the bitter taste.

Pickling

Cucumbers can be pickled for flavor and longer shelf life. As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have bumpy skin with tiny white- or black-dotted spines. They are never waxed. Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers. The pickling process removes or degrades much of the nutrient content, especially that of vitamin C. Pickled cucumbers are soaked in brine or a combination of vinegar and brine, although not vinegar alone, often along with various spices. Pickled cucumbers are often referred to simply as “pickles” in the U.S. or “Gherkins” or “Wallies” in the U.K, the latter name being more common in the north of England where it refers to the large vinegar-pickled cucumbers commonly sold in fish & chip shops. (Although the gherkin is of the same species as the cucumber it is of a completely different cultivar).

Industry

In the United States, consumption of pickles has been slowing, while consumption of fresh cucumbers is rising. In 1999, the consumption in the U.S. totalled 3 billion pounds of pickles with 171,000 acres (690 km2) of production across 6,822 farms and an average farm value of $452 million. According to FAO, China produced at least 60% of the global output of cucumber and gherkin in 2005, followed at a distance by Turkey, Russia, Iran and the United States.

Cultivation Studies

The usual commercial method of cultivating cucumbers involves the use of mineral (manufactured) fertiliser. However, a study in 2004 in Finland by the Department of Environmental Sciences at the University of Kuopio (Helvi Heinonen-Tanski, Annalena Sjöblom, Helena Fabritius and Päivi Karinen) showed that pure human urine can be used as more than just a substitute. Crop yields compared favorably, and taste and microorganism content did not appear to be negatively affected.

Recipes:

You can Find number of recipes containing cucumbers in Ayesha’s Kitchen:

Kachumar Salad

Smoked Beef Sandwich

Nawratan Raita

Vegetable Raita