I've looked up Mulberries. Do they all have serrated leaves? It's hard to tell in the picture, but I think this bush's leaves are pretty smooth on the edges. I'll try to get a better picture of the leaves in the morning.

Here's these same pics zoomable: 1 & 2 When you zoom in, you can see how the leaf margins are finely-serrated... This couldn't be Fallopia japonica (Japanese Knotweed), could it? I think the mystery plant looks more like a tree's branch, than a bush's...but the leaves just look quite similar. Although now that I look at it again, Mulberry is looking quite possible...with its fine leaf serrations and slightly-leathery appearance. Maybe even a Morus rubra hybrid?

Here's the recipe.....came from Gourmet Magazine lots of years ago. Biscotti Di Prato 3 3/4 C all purpose flour (stirred till fluffy before measuring) 2 C sugar 1 tsp double acting baking powder 1/4 tsp salt 4 eggs 2 egg yolks 1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using almonds) 1 2/3 c almonds or hazel nuts coarse chopped and lightly toasted. eggwash Mix flour, sugar, salt and baking powder. whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and stir until a dough forms (looks like it can never happen... but keep working it...it will. I sometimes add a VERY little sprinkling of water) add nuts, turn out on a non-stick surface ( I use a marble board or my formica rolling board) and knead 3 or 4 times. Divide into fourths and shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten while baking) Place on buttered and floured baking sheets, brush with egg wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20 min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side down) and bake 10 or 12 minutes at 275. turn pieces over and bake another 10 minutes. If you want to make them extra fancy, dip half a slice in melted chocolate and sprinkle with finely chopped nuts. You can make bigger 'scottis by making two thicker logs, but be sure to leave room for spread. Best dipped in tea or coffee....or best yet in a sweet dessert wine! Enjoy! Linda

Yes, don't need a name tag for these. It's interesting that some of the leaves can be slightly serrated. I do prefer the look of the normal tomato leaf though. They look prettier.