Mori Folium
Aliases：Home Mulberry, Yellow Mulberry, Thorn Mulberry, Iron Fan Leaf, Winter Mulberry Leaf
Sangye (Mori Folium) is a Chinese medicinal herb classified under wind‑heat dispersing medicinals. It was first recorded in Shennong Bencao Jing (The Divine Farmer’s Materia Medica). It consists of the dried leaves of Morus alba L. (family Moraceae) and is produced in most regions of China.
Efficacy & Actions
disperse wind-heat, clear the lung and moisten dryness, subdue liver yang, clear the liver and brighten the eyes, cool the blood and stop bleeding
Indications
1. Mulberry leaf is mainly used for wind-heat common cold, early-stage warm disease, lung heat cough, dry-heat cough, headache and dizziness due to Liver Yang hyperactivity, as well as red, swollen and painful eyes, and blurred vision caused by wind-heat attacking the upper part or Liver fire flaring upward. 2. Mulberry leaf can also be combined with other blood-cooling and hemostatic herbs to treat hemoptysis, hematemesis, and epistaxis due to reckless movement of Blood heat.
Modern Pharmacology
Mulberry leaf has anti-inflammatory, anticoagulant, hypoglycemic, antihypertensive, antioxidant, anti-stress, and anti-fatigue effects, among others.
Ingredients
Mulberry leaf mainly contains flavonoids (rutin, quercetin, isoquercitrin, morusin, etc.), steroids (such as inokosterone, hydroxyecdysone, campesterone, stigmasterone, etc.), coumarins (umbelliferone, scopoletin, scopolin, etc.), as well as volatile oils, alkaloids, terpenoids, and other components.
Usage & Dosage
1. Internal use: 5–10 g in decoction; or used in pills or powders. 2. External use: Decoct in water for washing the eyes.
Contraindications
1. Mulberry leaf and its preparations should be used with caution in patients with psoriasis. 2. It should be used with caution in individuals with Spleen and Stomach deficiency-cold or Yang deficiency constitution.
Selected Formulas
1. Sangye (Mulberry leaf) combined with Juhua (Chrysanthemum flower). The two herbs mutually enhance the effects of dispersing wind-heat, subduing the Liver, and clearing the Liver and brightening the eyes. This combination is often used for wind-heat exterior pattern or early-stage warm disease, headache and dizziness due to Liver Yang hyperactivity, and red, swollen and painful eyes caused by wind-heat attacking the upper body or Liver fire flaring upward. 2. Sangye combined with Sangzhi (Mulberry twig). Sangye is light in nature and cold in property, able to clear Liver fire. Sangzhi is bitter and neutral, able to dispel wind-damp to relieve pain and benefit the joints to treat numbness. When combined, the pair is light, clear and dispersing, reaching the four limbs, clearing Liver fire, dispelling wind and relieving pain. It is often used for dizziness, headache, and numbness of the limbs due to Liver wind and Liver fire stagnating in the meridians, as well as for headache and joint pain caused by external wind-heat. 3. Sangye combined with Heizhima (Black sesame seed). Sangye clears the Liver and brightens the eyes to treat the branch symptoms, while Heizhima tonifies and nourishes the Liver and Kidney essence and blood to treat the root cause. The pair together nourishes Yin and brightens the eyes. It is often used for dizziness and blurred vision due to insufficiency of the Liver and Kidney. 4. Sangye combined with Zisuzi (Perilla fruit). Sangye dispels wind-heat, cools the Blood and unblocks the collaterals. Zisuzi descends Qi, transforms phlegm, stops cough and calms wheezing. The combination achieves the effects of dispelling wind-heat, descending Qi, stopping cough and wheezing. It is often used for cough with Qi reversal, thick sticky phlegm, wheezing, and thirst due to Lung heat with wind. 5. Sangye combined with Pipaye (Loquat leaf). Sangye disperses wind-heat, clears the Lung and moistens dryness, diffuses the Lung Qi and stops cough. Pipaye descends Qi, calms the Lung, transforms phlegm and stops cough. When combined, they diffuse and descend the Lung Qi, transform phlegm and stop cough. They are often used for cough and wheezing with difficult expectoration due to wind-heat dryness-fire invading the Lung, leading to dysfunction of diffusing and descending. 6. Sangye combined with Sangbaipi (White mulberry root bark). Sangye dispels wind-heat, diffuses the Lung and stops cough. Sangbaipi clears Lung heat, descends Qi and calms wheezing. The pair together diffuses and descends the Lung Qi, clears heat, stops cough and wheezing. It is often used for wind-heat accumulating in the Lung, manifested as cough with upward Qi reversal, and yellow or white thick sticky phlegm.
Daily Consumption
I. Daily Tea Infusions 1. Simple Sangye Tea Take 5–10 g of dried Sangye (preferably harvested after the first frost). Steep in boiling water, cover, and let infuse for 10 minutes. Can be steeped 2–3 times. Helps disperse wind‑heat, clear the lung, moisten dryness, and soothe the eyes. Suitable for early‑stage wind‑heat colds, red and dry eyes, or hypertension‑related dizziness. Preparation tip: For fresh leaves, steam them for 3–5 minutes before drying to preserve their gentle qualities. Use water at 70–80°C to avoid nutrient loss. 2. Sangye and Chenpi Tea Ingredients: 5–10 g Sangye, 3 g Chenpi (dried tangerine peel). Steep in boiling water for 10 minutes. Enhances phlegm‑resolving effects for cough with profuse sputum or chest discomfort. 3. Sangye, Chrysanthemum, and Goji Berry Tea Ingredients: 10 g Sangye, 10 g Chrysanthemum, 10 g Goji berries, 6 g Cassia seeds. Decoct for 10 minutes and strain. Clears heat, disperses wind, pacifies the liver, and relieves dizziness — ideal for red sore eyes, headaches, and irritability from liver fire. A simpler version (5 g Sangye + 3 g Chrysanthemum) also works. 4. Sang‑Bo‑Hua‑Mi Drink Ingredients: 5 g Sangye, 5 g Chrysanthemum, 3 g Mint, 10 g Luffa flower, 15 g honey. Simmer Sangye, Chrysanthemum and Luffa flower for 30 minutes, add Mint and simmer briefly, strain, then mix with honey. Dispels wind‑heat — suited for early‑stage wind‑heat colds with fever, headache and dry cough. 5. Sang‑Xing Tea Ingredients: 10 g Sangye, 5 g Apricot kernel, 5 g Glehnia root, 3 g Fritillaria (Sichuan), 15 g pear peel, 3 g rock sugar. Decoct and drink as tea. Moistens the lung and relieves autumn dryness — for fever, headache, dry mouth, nose, and dry cough. II. Congee (Rice Porridge) 1. Basic Sangye Congee Ingredients: 10 g Sangye, 100 g rice, sugar to taste. Decoct Sangye in water, strain, and use the liquid to cook congee. Add sugar at the end. Clears heat, moistens the lung, and pacifies the liver — for hypertensive dizziness and lung‑heat cough. 2. Goji Berry, Cassia Seed, and Sangye Congee Ingredients: 10 g Sangye, 15 g Goji berries, 15 g Cassia seeds, 200 g rice, rock sugar (optional). Wrap Sangye and Cassia seeds in gauze. Simmer the wrapped herbs in 2000 mL water for 20 minutes, then remove. Add Goji berries and rice, and cook into congee. Sweeten with rock sugar (omit for diabetics). Pacifies the liver, brightens the eyes, and relieves constipation — helpful for hypertension, hyperlipidemia, dizziness, insomnia, and blurred vision. III. Soups and Stews 1. Sangye, Soybean, and Pork Rib Soup Ingredients: 100 g fresh Sangye, 50 g soybeans, 300 g pork ribs. Blanch the ribs, then simmer with soybeans and water for 1 hour. Add Sangye and salt at the end. Clears heat, disperses wind, and moistens the lung. 2. Sangye Lean Pork Soup Ingredients: 250 g tender Sangye, 10 g Chrysanthemum, 10 g Mint, 300 g lean pork, ginger slices. Boil 2500 mL water, add Sangye, Chrysanthemum, pork and ginger. Cook for 10 minutes, then add Mint and simmer for 5 minutes. Season with salt. Dispels wind, clears heat, and pacifies the liver — for wind‑heat colds, hypertension, headache, sore throat and dry cough. 3. Sangye and Pork Liver Soup Ingredients: Fresh Sangye, pork liver, ginger slices. Simmer all ingredients for 30 minutes. Nourishes the liver and brightens the eyes — for liver‑heat headaches and blurry vision. 4. Sangye and Astragalus Stewed Chicken Ingredients: 200 g Sangye, 15 g Astragalus root, 1 chicken (~2500 g), scallions, ginger, soy sauce, cooking wine, salt. Blanch the chicken pieces. Stir‑fry scallions and ginger, add chicken and brown. Add 2500 mL water, soy sauce and cooking wine. Bring to a boil, then add Sangye and Astragalus. Simmer for 45 minutes. Season with salt. Clears heat, nourishes yin, supplements deficiency, and stops sweating — for diabetes, hypertension, anemia, dry mouth, fatigue and dry skin. IV. Cold Dishes and Crispy Fried Sangye 1. Cold Sangye Salad Blanch tender fresh Sangye, then mix with scallions, garlic, sesame oil and salt. Refreshing and simple — excellent for summer. 2. Crispy Fried Sangye Ingredients: 300 g tender Sangye, 3 eggs, 50 g flour, pepper salt. Make a batter with eggs, flour, salt and water. Dip Sangye in batter, then deep‑fry until light yellow. Sprinkle with pepper salt. Dispels wind, relieves exterior, nourishes yin and moistens dryness — helpful for heat‑related colds or diabetes with thirst, poor appetite and feverish sensations. V. Precautions and Contraindications Do not take if you have a cold spleen and stomach, chronic loose stools or weak constitution — may cause abdominal pain or diarrhea. Avoid during menstruation and pregnancy — may interfere with proper blood flow. Also use with caution during breastfeeding. Avoid if you have low blood sugar — Sangye may lower blood glucose further. Caution for people with allergies — start with a small amount to test your reaction. Avoid on an empty stomach — may irritate the digestive tract. Daily infusion dose: 5–10 g. Decoction dose: 5–10 g. Drug interactions: Do not take together with sulfadiazine or furazolidone — may cause crystalluria or hematuria.
Medicinal Parts
leaf
Selection & Storage
Store in a dry place, protected from mold, insects, and discoloration.