Mulberries used to be a common part of the urban landscape until about two decades ago when they became less prominent, Possibly due to space constraints as subdividing land in the suburbs leads to fewer trees—also the preference for more exotic plants and the staining of cloths and driveways from fallen ripe mulberries. Himalayan mulberries are similar to Pakistan mulberries. However, the former trees are heavier bearers; the tree size is smaller, and the branches are thicker.
Pakistan mulberry
These plants make beneficial fast-growing trees or hedges. The leaves may be used to feed livestock. The Pakistan mulberry leaves are edible when cooked. Mulberries, in general, make tasty jams, juices and other desserts, but nothing beats picking fresh fruits and eating them under or in the trees. The white mulberry (Morus alba) is the food of silkworms. The white, Himalayan and Pakistani mulberries are less juicy and do not stain. Note that white mulberries may turn reddish or black when overripe. However, they still do not stain cloths and dry more easily for dried fruit snacks.
Tehema mulberry
Small white mulberry
The mulberry trees are an excellent source of stakes for growing creepers and climber plants. The bark is strong and easy to remove, making it a good source of jute, rope and paper. That being said, the roots of these big trees are quite extensive and should not be grown near foundations and subterranean plumbing structures. We grow a few varieties of mulberry plants in our garden. They are potted in huge pots (cut drums of 120L).
The warm winter days and cold nights resulted in our trees not coming out of dormancy simultaneously. We still enjoyed the sweet Pakistan mulberry that was protected from the elements.
Himalayan mulberry
Red mulberry and local black mulberry
