How I Removed the Bitterness from Aloe Vera Using Mulberry Leaves

If you've ever tried juicing Aloe vera at home, you know one thing for sure—it can taste pretty bitter! That bitterness comes mostly from a group of compounds called anthraquinones, particularly aloin. These are found in the yellowish latex layer sandwiched between the green outer skin and the clear inner gel of the leaf.

Now here's the good news: the inner gel itself has little to no bitterness—if it's properly prepared. That means carefully removing the latex is essential, especially if you’re planning to consume it. Over the years, I’ve experimented with different ways to do this, and I’ve finally found a method that works well for me.

How I Prepare Aloe Vera for Juicing

When I prepare Aloe vera at home, I hang the leaf and cut open the bottom part so the latex can drain naturally. I usually leave it hanging for about an hour, until the dripping stops and the cut end begins to dry. This simple method significantly reduces the bitterness right from the start.

I’ve also tried soaking the cut leaves in water. While this technique helps drain the latex, it has a downside—the bitter compounds released into the water can stick back to the exposed gel. That’s why, in my experience, this method can still leave a hint of bitterness in the final product.

To avoid scraping any remaining latex into the gel, I use a spoon for extraction. Then I rinse the gel under flowing water instead of washing it in a bowl. This helps prevent the remaining latex from spreading around and mixing back in. (For the record: when I wash gel in a bowl, it's only for making soaps or hair products—not for drinking!)

Bitterness and Flavonoids

While aloin is the main cause of Aloe vera’s bitterness, it’s not the only one. Flavonoids—those natural compounds found in dark chocolate, green tea, and citrus peel—can also trigger the bitter receptors on our tongue. Interestingly, not all flavonoids act the same way. Some actually block those bitter receptors, making bitter foods taste smoother.

This phenomenon is why citrus-derived compounds are sometimes used in commercial products as natural bitter blockers. Though I haven’t personally tried mixing citrus with Aloe vera yet, it’s definitely on my list!

Enter: The Mulberry Leaf

One plant that caught my attention is the mulberry tree. Best known for its soft, sweet berries (black, red, or white), the tree also plays a key role in the silk industry—its leaves are silkworms’ favorite meal!

But the mulberry tree isn’t just about berries and silk. Its leaves have been traditionally used in herbal medicine to help regulate blood sugar, improve digestion, and support the immune system. More interestingly, people have used mulberry leaves to reduce the bitterness of bitter gourd in cooking. That sparked an idea—what if they could do the same for Aloe vera?

The Experiment: Aloe Vera + Mulberry

So, I put this idea to the test.

To keep things fair, I used Aloe vera gel from a single leaf, since bitterness can vary between leaves depending on how they’re grown. I divided the gel into two equal parts: one I blended pure, and the other I blended with three fresh mulberry leaves.

First, I tasted the pure Aloe vera blend. Surprisingly, it wasn’t bitter at all—likely because I had drained it well. Then I tasted the Aloe vera and mulberry blend. Also not bitter. In fact, the only noticeable difference was a stronger grassy taste from the mulberry.

But I wasn’t done yet. I grabbed another Aloe vera leaf—this time, I skipped the draining and just rinsed it in flowing water. I split the gel again: one half pure, the other with mulberry leaves. The result? The pure blend was bitter. But the blend with mulberry leaves? No bitterness at all.

Final Thoughts

This little kitchen experiment showed me that mulberry leaves can effectively block the bitterness in Aloe vera. While they do add a grassy flavor, it’s a small trade-off if you’re trying to make green juices or smoothies that are both healthy and pleasant-tasting.

Not only does this method reduce bitterness, but it also boosts the nutritional value of your drink thanks to the added benefits of mulberry leaves. If you’ve been holding off on Aloe vera juice because of its taste—this might just be the breakthrough you’ve been looking for.

Try it out, and let me know how it goes!

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