The mulberry tree is a native of China. The date of its domestication is not known exactly, but by the Western Zhou Dynasty (c. 11th century – 221 BC), mulberry trees were already being cultivated on a large scale. It is widely spread throughout the world and important in China as a crop for silkworm feed, fruit and timber, as well as being an excellent amenity tree. But if you are thinking of planting it in your yard, be careful not to put it where you’ll be walking because you may step on the soft, squishy fruit that fall and carpet the area under the tree. Then you’ll be tracking the berries into your house. This fruit is sure sweet and delicious and forms the basis of our omelet today. Incidentally, there are two varieties, the black mulberry (Morus nigra) and the white mulberry (Morus alba), terms used to differentiate the color of the fruit. It is said that the black berries have a delicious, juicy, and refreshing flavor, and white berries are insipid, but to my taste, they are just as scrumptious as the black berries. The tree contains flowers of both sexes, so it is self-pollinating. And the stamen of the flower acts as a catapult, releasing stored elastic energy in just 25 microseconds, sending the pollen into the air at speeds of approximately 350 miles per hour, making it the fastest known movement in the plant kingdom. And that’s about how fast I made this omelet disappear.
We picked both the black and white berries pictured above from the two huge trees which which you can see up at the top of this article. The omelet was made in the usual israelwinetaster method described previously. A small hot pepper cut up and fried in the olive oil provided the counter-taste to the sweet berries. And the sesame butter provided a smooth texture to the contents and a nutty flavor to the omelet. It was Mmmmmmmmm, Good and we hope that you enjoy growing the mulberries, picking them, and preparing this omelet as well as eating it.
Bon Apetit — B’Tayavon.