Worth knowing:
The leaves of the deciduous White Mulberry provide the food for the silkworms in the Indian silk making and come in various shapes, from clear-cut edged to deep-cut finger-shaped. Its name comes from the white buds and white fruits that the plant produces in May and June, although the fruits may take on a reddish colour with strong sunlight. Even young plants can grow copious amounts of the sweet and juicy fruits.
Natural Location:
The White Mulberry has its natural habitat in the Manchuria region of China.
Cultivation:
Seed propagation indoors is possible throughout the year. Spread the seeds onto moist potting compost and put just a little compost earth on top. Then, cover the seed container with clear film to prevent the earth from drying out. Don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on your potting compost. Place the seed container somewhere bright and warm with a temperature between 20° and 25° Celsius and keep the earth moist, but not wet. Usually it takes two to six weeks until germination.
Place:
The White Mulberry prefers sunny and warm places, ideally in a slightly wind-protected spot.
Care:
The White Mulberry is rather carefree. Always let the earth dry out a little before the next proper watering. From April until early autumn you may provide fluid fertilizer for bonsai plants every two weeks.
During the winter:
During winter, the tree needs only modest watering since it casts the leaves - just make sure that the earth doesn't dry out completely. Even though the Morus is getting more frost-resistant up to -20° Celsius over the years, the best place for hibernation is a sheltered cool place with only light frost.
Picture credits:
- © © Jeremy Norbury - About © : Contact SAFLAX - http://www.saflax.de/copyright
- © Frank Laue - © Saflax - http://www.saflax.de/copyright
- © Frank Laue - © Saflax - http://www.saflax.de/copyright
- © © Jeremy Norbury - . -
- © - -
- © - -
- © - -
- © - -
- © - -
