Strawberry (Wild Strawberry, Common Strawberry)

Wild Strawberry (Common Strawberry)
Fragaria vesca L.
Family — Rosaceae

Strawberry Description

Wild strawberry is a perennial herbaceous plant, 5–20(30) cm tall. The rhizome is short, brown, covered with stipules, with thin fibrous roots. Basal leaves are trifoliate, 2.5–6 cm, obovate or oval-rhombic, coarsely toothed, dark green and almost glabrous on top, glaucous-green and silky-pubescent underneath. Stems are of two types: flowering stems (erect, pubescent, with 3–5 white flowers up to 20 mm) and creeping stems (runners, up to 1–1.5 m, rooting). Flowers are bisexual, in umbellate inflorescences, with five white petals, sepals reflexed in fruit. Fruits are false berries (multiple achenes), 1–2 cm, reddish-crimson, oval-ovoid, with small achenes embedded in depressions. Varieties: 'Rügen', 'Alexandria', 'Baron Solemacher'. Flowering occurs in April–July, fruiting in June–August.

 

Habitat and Ecology of Strawberries

Wild strawberry grows in the forest and forest-steppe zones of Europe, Siberia (up to Lake Baikal), Central Asia, Kazakhstan, the Caucasus, Bulgaria, North Africa, North and South America, up to 200 m above sea level. It is a hemicryptophyte, a light-loving or semi-light-loving plant. It prefers slightly acidic, humic soils (pH 5.5–6.5), partial shade, and watering with 5–10 l/m² once every 7 days. It grows in sparse deciduous, coniferous, and mixed forests, in clearings, deforested areas, grassy slopes, in shrubs, along roadsides, rarely in meadows. It is cultivated in gardens. Propagates by runners and seeds (sowing in March–April). Yield: 0.5–1 kg/m². Care: weeding, nitrogen fertilization (10–20 g/m²), protection from slugs and gray mold.

 

Strawberry Raw Materials

Raw materials: fruits (fructus Fragariae), leaves (folia Fragariae), rhizomes (rhizoma Fragariae). Fruits are harvested in June–July, in the morning after dew or in the evening, without pedicels, dried at 40–65 °C after wilting for 4–5 hours at 25–30 °C (yield 15–20 %). Leaves are harvested in May–June, picked with petioles up to 1 cm, dried in the shade or at 40–50 °C (yield 20 %). Rhizomes are harvested in September, dried at 50 °C (yield 10–15 %). Quality: fruits — reddish-crimson, without impurities (<1 %); leaves — green, <5 % with petioles >1 cm; rhizomes — brown; moisture ≤13 %. Store in airtight containers (fruits: 2–3 years; leaves: 1 year; rhizomes: 2 years). Faint odor, sweet and sour taste.

 

Chemical Composition of Strawberries

Fruits: water (80 %), sugars (glucose, fructose, up to 15 %), fiber (4 %), organic acids (citric, malic, quinic, salicylic, phosphoric, up to 1.5 %), anthocyanins (pelargonidin 3-galactoside, cyanidin 3-glycoside), flavonoids (quercetin, quercitrin, kaempferol-3-glucoside), vitamins (C up to 90 mg%, B1, B6, PP up to 0.3 mg%, folic acid up to 1.2 %), carotene (0.5 mg%), pectins (up to 1.8 %), essential oil, catechins, tannins, minerals (K, Fe, P, Ca, Mn, Co). Leaves: vitamin C (up to 300 mg%), rutin (2 %), fragarin glycoside, tannins (up to 9 %), polysaccharides, organic acids (chlorogenic, malonic, fumaric), carotenoids, trace elements (Se, Zn, Cu, B). Rhizomes: tannins (up to 9.4 %). Flowers: rutin (2.07 %). Caloric content of fruits: 35–40 kcal/100 g.

 

Action and Application of Strawberries

Strawberries have diuretic, anti-inflammatory, hypotensive, choleretic, blood sugar-lowering, wound-healing, antimicrobial, anti-anemic, and general tonic effects. They are used for gastritis, stomach ulcers, gout, arthritis, spondylosis, anemia, hypertension, atherosclerosis, diabetes, bronchitis, asthma, avitaminosis, scurvy, hemorrhoids, skin diseases (eczema, lichen), uterine bleeding. Fruits improve appetite, dissolve kidney and liver stones, regulate metabolism, treat constipation, tonsillitis, and tartar. Leaves lower blood pressure, remove salts, have a blood sugar-lowering effect, and are used for bronchitis and tuberculosis. Rhizomes are astringent for diarrhea and hemorrhoids. Juice and pulp are antimicrobial for rinsing in stomatitis, gingivitis, and bad breath. In folk medicine, fruits (up to 3 kg/day with herring) are used as an anthelmintic against tapeworms and pinworms.

 

Precautions for Strawberry Use

Consuming >1 kg/day of fruits can cause allergies, itching, nausea, and abdominal pain, especially on an empty stomach. Children under 3 years old should be given ≤50 g/day. Store juice at 0–5 °C for no longer than 24 hours. Consume with milk, cream, or sugar after meals to reduce stomach irritation. Wash fruits thoroughly due to pesticides. Prolonged storage (>6 months) reduces vitamin C. Store dried fruits in tin boxes to protect against pantry pests.

 

Contraindications for Strawberry Use

Allergy to Rosaceae, gastritis with high acidity, chronic appendicitis, hepatic colic, pregnancy, lactation.

 

Strawberry Recipes

1. Leaf Infusion for Gout. Pour 200 ml of boiling water over 10 g of leaves (1 tbsp), steep for 2 hours, drink 50 ml 3 times a day for 10 days.
2. Fruit Decoction for Anemia. Boil 20 g of dried fruits in 200 ml of water for 10 minutes, drink 50 ml 3 times a day for 7 days.
3. Juice for Diabetes. Drink 50–100 ml of juice twice a day 30 minutes before meals for 10 days.
4. Poultice for Eczema. Apply 20 g of fruit pulp for 15 minutes, rinse, twice a day for 5 days.
5. Leaf Infusion for Bronchitis. Pour 400 ml of boiling water over 20 g of leaves, steep for 4–6 hours, drink 100 ml twice a day for 2–3 months.
6. Rhizome Decoction for Hemorrhoids. Boil 10 g of rhizomes in 200 ml of water for 15 minutes, drink 30 ml 4 times a day for 10 days.
7. Collection for Bronchial Asthma. Mix equal parts of strawberry, blackberry, raspberry, blackcurrant, fireweed leaves, linden flowers, St. John's wort herb, thyme; pour 200 ml of boiling water over 1 tbsp of the mixture, steep for 40 minutes, drink 50 ml every 2 hours until improvement.
8. Strawberry and Mint Iced Tea. Steep 10g of dried strawberry leaves and a few fresh mint leaves in 500ml of hot water for 10 minutes. Strain, sweeten with honey, and chill. Serve over ice with fresh strawberry slices.
9. Strawberry Vinegar. Macerate 200g of fresh strawberries in 500ml of apple cider vinegar for 1-2 weeks in a cool, dark place. Strain, and use as a salad dressing or to flavor drinks.

 

Strawberry Cosmetics

Strawberries are used for skin care, removing pigmentation, acne, and softening the skin.

1. Mask for Pigmentation. Mix 20 g of fruit pulp with 10 ml of honey, apply for 15 minutes, rinse, twice a week.
2. Lotion for Acne. Mix 20 ml of juice with 10 ml of water, wipe the skin once a day.
3. Rejuvenating Mask. Mix 20 g of pulp with 10 ml of cream, apply for 20 minutes, rinse, twice a week, then apply a rich cream.
4. Tincture for Freckles. Pour 50 ml of ethanol (40%) over 20 g of pulp, infuse for 7 days, dilute with water (1:1), wipe the skin once a day.
5. Strawberry Facial Scrub. Mash 3-4 fresh strawberries with 1 tablespoon of finely ground oatmeal and a teaspoon of honey. Gently massage onto damp face in circular motions, then rinse thoroughly.
6. Hair Rinse for Shine. Mix 100ml of strawberry juice with 100ml of water and 1 tablespoon of apple cider vinegar. After shampooing, pour over hair and scalp, leave for 2-3 minutes, then rinse with cool water.

 

Strawberry Culinary

Fruits are used fresh, dried, in desserts, drinks, as a dietary remedy for liver, kidney diseases, anemia, and avitaminosis. Leaves are fermented for tea.

1. Compote. Boil 200 g of fruits, 1 L of water, 50 g of sugar for 10 minutes.
2. Jam. Boil 1 kg of fruits, 800 g of sugar, 200 ml of water for 30 minutes, store in jars.
3. Kvass. Crush 500 g of fruits, pour 2 L of boiling water over them, steep for 12 hours, add 100 g of sugar, 1 g of yeast, ferment for 12 hours, bottle, ready in 3 days.
4. Leaf Tea. Pour 200 ml of boiling water over 10 g of fermented leaves, steep for 5 minutes, drink 2–3 cups a day with honey.
5. Cream. Puree 500 g of fruits, mix with 2 cups of whipped cream, 100 g of sugar, 20 g of gelatin, chill until thickened, garnish with berries.
6. Strawberry Salsa. Dice fresh strawberries, red onion, jalapeño, and cilantro. Mix with lime juice and a pinch of salt. Serve with grilled chicken or fish, or as a dip with tortilla chips.
7. Strawberry Gazpacho. Blend ripe strawberries, cucumber, red bell pepper, a small amount of red onion, garlic, olive oil, and balsamic vinegar. Season with salt and pepper. Chill thoroughly and serve cold.
8. Strawberry Salad with Balsamic Glaze. Combine fresh strawberries, mixed greens, goat cheese, and toasted pecans. Drizzle with a homemade balsamic glaze.

Tips: Store fruits at 0–5 °C for up to 1 month, dried fruits for up to 2 years. Soak dried fruits for 2–3 hours before cooking. For tea, ferment leaves: wilt for 3–5 hours, roll until juice is released, ferment for 6–10 hours at 25–26 °C, dry at 60 °C.

 

Differences between Strawberry Species

 

Other Properties of Strawberries

Used in landscaping, as a honey plant, for soil stabilization.