Black mulberry

Black mulberry (Morus nigra) is a member of genus Morus of Moraceae family which has been domesticated over thousands of years. Naturally the black mulberry is now well adapted to a wide range of tropical, subtropical and temperate regions of Asia, Europe, North and South America.

In Asian countries, mulberry plants have been grown for the production of silk worms (Bombyx mori L.), because their leaves are a major and important nutrient source for silk worms.

Morus nigra is believed to have originated from Iran. It was known to the Greeks and Romans before the Christian era. It was also cultivated in ancient Egypt. The tree was introduced into America for silkworm culture in early colonial times and naturalized and hybridized with the native red mulberry. The red or American mulberry is native to eastern United States from Massachusetts to Kansas and down to the Gulf coast.

Most European countries have usually used mulberry fruits to prepare jams, marmalades, vinegars, juices, wine, distillates or canned goods and cosmetic products.

Various parts of mulberry plants have also been used as traditional herbal medicines. Presence of proanthocyanins and anthocyanes makes the fruit suitable for application in some types of cancer and have positive effect on regeneration tissues after the ischemic stroke, and supports the kidney function.

Mulberries are an excellent source of iron, which is a rare feature among berries. They are rich in B-complex group of vitamins and vitamin K and contain good amounts of niacin, pyridoxine and riboflavin. These vitamins function as co-factors and are helpful in the metabolism of carbohydrates, proteins and fats.

The leaves contain high amount of calcium carbonate, adenine, glucose, mineral salts and tannin with antibacterial effects; hence, applied for treatment of cold and fever, headache, for stimulation of the insulin production, in cases of snake bites or as antidote in case of poisoning with Aconitum napellus.
Black mulberry

Kaffir lime (Citrus hystrix)

Scientific name: Cirrus hysteric.   Family: Rutaceae (citrus family).

Kaffir lime is a very popular spice used in Southeast Asia foods, especially in Thai, Malaysia, Cambodia, and Balinese. Limes vary in size depending on variety and growing condition, begin anywhere from the size of a large cumquat with some Southeast variety, to the size of a lemon in the case of tropically grown Tahitian limes.

Among citrus, kaffir lime had medium sensitivity to cold and will grow in coastal areas and protected location in central Florida.

Kaffir lime fruits

The leaves and the rind of the fruit are similar in taste except the leaves are more intense with the zesty pungent citrusy notes which Southeast Asian cultures enjoy.

Kaffir limes are used for treatments with the belief that these herbs and plant parts carry some medicinal properties that would be able to heal, rejuvenate and cure the recipients of these treatments from ailments.

Kaffir lime leaves

The leaves are used to enhance flavour. Typically kaffir lime leaves are added to liquid based dishes, such as curries, stews or soups, the leaves are tough and fibrous and can be unpleasant to eat. This is why they are usually used whole but brushed or torn to release their fragrance.

Kaffir lime also has antibacterial activity. The volatile oil obtained from leaf, fruit peel and juice inhibited bacterial growth, which could be ascribed to the presence of citronellal.
Kaffir lime (Citrus hystrix)