Mulberry tastes sweet and sour, cold in nature, and enters liver and kidney meridians. Has the effects of nourishing yin and blood, promoting fluid production, moistening intestines and nourishing the body. Can be used for treating dizziness, backache, tinnitus, premature gray hair, insomnia, dreaminess, body fluid injury, thirst, intestinal dryness and constipation caused by deficiency of liver and kidney and deficiency of blood and essence. Mulberries can be picked directly to eat or made into mulberry juice to drink.

Extended data

Preparation method of mulberry juice:

1. Soak the bought mulberries in salt water for 30 minutes.

2. Pour out the soaked water, cook the mulberry with clear water, and wash the mulberry with clear water.

3. After the fire boils, turn to low heat and cook for about 10 minutes. In the meantime, crush the mulberry with a spoon and add rock sugar.

4. Use a sieve to filter out the mulberry juice, which is sour and sweet and tastes great. You can also put it in the refrigerator in summer, which will taste better.

References:

Mulberry-Baidu Encyclopedia