Morus Wellington - Mulberry

The 'Wellington' hybrid Morus is a beautiful tree with a dense and graceful branching, bearing large, superb glossy green leaves. In summer, it generously offers excellent fruits, ranging from purple to black, which are juicy, sweet, and subtly acidic. The tree is also attractive, as it ages, its trunk acquires a veined tone of russet and purple, with metallic highlights. It tolerates cold and drought well, allowing it to adapt to medium to large gardens. It prefers well-drained, fairly deep soils, benefiting from full sun exposure.

The 'Wellington' hybrid Morus, sometimes called Morus nigra 'Wellington' in Latin, is a member of the Moraceae family. This family, mostly found in tropical or subtropical regions worldwide, includes various genera such as Ficus, as well as decorative trees and shrubs such as Broussonetia papyrifera (Paper Mulberry) or Maclura pomifera (Osage Orange). The Wellington Mulberry is the result of cross-breeding between Morus rubra and Morus alba, recognized as one of the best mulberry varieties developed at the fruit testing centre in Geneva, New York. It was originally spotted on Richard Wellington's property in New York State. It develops an initially upright silhouette, then spreads as it ages to reach a height of 10 metres and a width of 6 to 7 metres, with a wide and dense crown at maturity. Its longevity and attractive silhouette give this tree a picturesque character as it ages.
The leaves of this tree are deciduous and alternate, measuring up to 20 cm long. They are dark green with a rough texture on the top, while the underside is fuzzy and lighter. Their heart-shaped form is adorned with a serrated or crenate outline. They turn yellow in autumn before falling for winter. During the period from May to June, this small tree is covered with tiny white catkin-shaped flowers, loved by insects. These flowers gradually form on the year's new shoots. The relatively late flowering of a mulberry effectively avoids the risk of late frosts in April.

The Wellington Mulberry is a highly productive and self-fertile tree, not requiring the presence of another variety to bear fruit. The ripening of the fruits extends over several weeks, from July to September, allowing staggered harvests. The cylindrical and round fruits, measure up to 2.5 to 3 cm long, reaching maturity when they change from red to blackish purple. They contain juicy, sweet, and slightly acidic pulp. The fruits, borne on short peduncles, bear a strong resemblance to blackberries (Rubus fruticosus). Caution, these black berries can have a laxative effect and their pigments can cause stubborn stains. Rich in antioxidants, vitamins B and C and minerals (iron, calcium, and magnesium), they provide about 50 kcal/100g. Birds also love this food.

In the kitchen: The fruits should be harvested once they have reached a black colour and full ripeness, otherwise, they are too acidic. Picking very carefully. Consumption should be quick, as they deteriorate rapidly, although freezing is a suitable option. Mulberries are versatile, delicious raw or cooked, ideal for making jellies, jams, syrups, sorbets, pies, and chutneys. For an original appetizer, explore a cocktail combining the flavour of black mulberry with the freshness of basil.

The 'Wellington' Mulberry is a superb tree offering generous shade with deciduous, dense, and luxuriant foliage. It is robust and capable of withstanding heat and drought. It tolerates light, sandy, and limestone soils, deep and well-drained, neither too wet nor too dry, and thrives in sunny exposure. However, it is best to avoid planting the tree above a path, as its fruits tend to cause stubborn stains. With a trunk covered in dark and deeply fissured bark, this mulberry exudes a rustic yet refined appearance, distinguishing it as a tree with a distinctive personality.