Morinda citrifolia
The multiple fruit of the Indian Mulberry |
The Indian Mulberry, also known scientifically as Morinda citrifolia is a valuable tree
because almost all of it parts – leaves, fruits, barks and roots, are useful as
a source of food, medicine and dyes. The young leaves are eaten as vegetables
in Thailand and Indonesia. The fruit is also edible, but it is unpopular partly
due to its unpleasant smell and mainly eaten during famine. Before the advent
of modern dyes, the roots and barks were important source of dyes particularly for
batik production in Java.
The flowering head of the Indian Mulberry contains many flowers. |
In traditional medicine, Morinda
citrifolia has been used to treat a wide array of diseases and conditions
that affect the digestive and respiratory system, as well as healing skin
problems and wounds. In recent times, studies have shown that the seeds of Morinda citrifolia contain linoleic
acid, a type of fatty acid which provides many health benefits including reducing
body fat and acne, in addition to lowering the risk of cancer and diabetes, among
others.
The whitish, ripe fruit of the Indian Mulberry is many seeded. |
Morinda citrifolia is widely distributed in the tropics, ranging from its natural habitat in
Southeast Asia to India and Hawaii. Locally it is known by different names such
as mengkudu and nhau. This evergreen plant of the coffee family (Rubiaceae)
grows up to 20 feet tall. It has large and rather thick, oppositely arranged
leaves. The flowers are white and tubular with five
petals and are held on rounded heads. They are frequently visited by ants, wasps
and sunbirds. Upon fertilization, the whole inflorescent will develop into a
multiple fruit, initially green before ripening white.