Mulberry seeds are tiny, typically dark, and require specific pretreatment (soaking, then cold stratification) to germinate, producing fast-growing trees with sweet, edible berries (white, red, or black) and leaves used for tea or fodder, though they need care as they can hybridize with native species and their milky sap can be mildly toxic if ingested.

Size: Very small.

Appearance: Varies by type (e.g., white, red).

Pretreatment: Soak in water for days (changing water daily), then cold stratify (moist chilling) for months (e.g., 90-120 days) before sowing.

Sowing: Surface sow after stratification in a peat/perlite mix, keeping moist.

Germination: Can take weeks to months after proper stratification. 

White Mulberry (Morus alba): Fast-growing, sweet, pinkish-white to lavender berries; leaves are silk-worm food.

Red Mulberry (Morus rubra): Native, heart-shaped leaves, dark berries, sweeter than white.

Fruit: Sweet, oblong, stain-free (white), used fresh or for jams/drying; unripe fruit causes issues.

Leaves/Sap: Edible (tea), but the milky sap is mildly toxic. 

Growing Notes

Hardiness: Varies by type (Zones 4-8 common).

Sun/Soil: Full sun, prefers moist, humus-rich soil but adaptable.

Pollen: Male trees produce pollen, causing allergy issues; female trees absorb pollen, making them allergy-friendly.