Strawberry - Fragaria

Detailed Description

One of the world’s most beloved fruits.

Botanical Information

The Strawberry (Fragaria) is a perennial herb that grows 5–20 cm tall, featuring alternate, trifoliate or pentafoliate leaves. It has a simple or branched underground rhizome, allowing for vegetative propagation. Strawberry flowers are regular, bisexual, and typically arranged in umbel-like clusters. The petals are white to pale yellow and longer than the sepals. Strawberry plants bloom from May through most of summer, and the berries ripen gradually throughout the season. Botanically, the small “seeds” seen on the surface are true fruits (achenes), while the fleshy part we eat is an enlarged, juicy receptacle known as a false fruit.

Origin and Distribution

Strawberries are most widespread in the temperate and subtropical zones of the northern hemisphere; today, they are cultivated in the southern hemisphere as well, notably in South America. In the wild, strawberries tend to thrive in sunny places within forests, clearings, meadows, and field margins.

Usage / Dosage

Archaeological evidence suggests that strawberries have been enjoyed since the Stone Age. The most reliable historical records come from Ancient Rome. However, strawberries became widely known among the general public only in the late Middle Ages, when they were commonly cultivated by monastic communities throughout Europe—before that, they were considered the fruit of royalty and nobility.

Modern cultivated strawberries are the result of hybridizing several wild species imported from different parts of the world, mainly the Americas, by French corsairs in the 17th century. We owe the garden strawberry to gardener Antoine Duchesne, who crossbred these species. In the Czech Republic, strawberry cultivation became widespread in the 19th century, particularly in Central Bohemia near Benešov.

Strawberries can be eaten fresh or cooked. They are popular in fruit dumplings, cakes, tarts, traditional desserts, preserved as jams and compotes, as well as in juices, yogurts, or simply eaten with whipped cream. They are also used as edible decorations. Strawberry flavor is cherished in chewing gum, candy, cookies, chocolate, as well as in scented hygiene and cosmetic products.

Compared to other berries, strawberries contain fewer carbohydrates. Consuming strawberries may have a positive effect on testosterone synthesis, benefiting sperm production and activity. Certain compounds can boost blood circulation in small vessels—including the reproductive organs—which contributes to their traditional use as aphrodisiacs for supporting libido.

Pilot studies in humans have examined the broader health potential of strawberries. Some active compounds—though in higher concentrations—have shown promise for easing cold and fever symptoms in adults. A small study indicated some benefit for night sweats. Strawberry constituents can support metabolism, aid in the elimination of urinary and gallstones, reduce cold symptoms, and benefit the cardiovascular system.

Ellagic acid, found in strawberries, has been studied for its potential medicinal uses. At appropriate concentrations, it has demonstrated the ability to halt growth or kill cancer cells, prevent tumor growth, and support the arrest of diarrheal disorders by stabilizing intestinal motility as an astringent.

Historically, strawberries were consumed for fat-burning and for maintaining a trim, healthy appearance. The heart-shaped berry was believed to support heart health and a pleasing silhouette. Modern research indicates that strawberries may increase HDL cholesterol, slightly lower blood pressure, protect the cardiovascular system, reduce anxiety (in animal studies), and aid in weight control.

Several studies have explored the use of vitamin C from strawberries to prevent or delay age-related macular degeneration. Strawberry nutrients can also help prevent cataracts, which can lead to blindness in old age. Our eyes need vitamin C and other antioxidants to protect against UV damage, which can harm lens proteins. Strawberry compounds also help strengthen the cornea and retina.

Researchers from Karolinska Institutet in Stockholm found that women over 65 taking over-the-counter vitamin C supplements had an increased risk (by 38%) of cataracts, but the opposite was true for vitamin C from foods like strawberries and vegetables. The takeaway is that dietary vitamin C is both safe and effective, while certain supplements may have unintended effects because of additives.

A 2010 UCLA study showed that the vitamin C in strawberries has high bioavailability when consumed regularly, meaning its beneficial compounds are more effectively absorbed and active in the body.

Research continues to confirm various benefits of dietary vitamin C, though details are still being clarified. Its ability to combat free radicals, inflammation, and possibly cancer cells has led to the classification of strawberry compounds as "immunomodulatory." They are known to stimulate immune function and support the body’s defense against diverse diseases and pathogens.

The vitamin C in strawberries also supports collagen production, vital for maintaining skin elasticity and resilience. Since collagen naturally decreases with age, regular strawberry consumption can help promote healthier, younger-looking skin. Research at Korea’s Hallym University found that ellagic acid prevents collagen breakdown and inflammatory responses, both key factors in wrinkle development after frequent UV-B exposure.

A Harvard School of Public Health study found that women who ate 16 or more strawberries per week had, on average, a 14% lower likelihood of reduced plasma C-reactive protein, a marker of inflammation in the body.

The digestible fiber in strawberries helps relieve constipation symptoms and reduce problems associated with diverticulitis, an inflammatory gut disease affecting over 50% of those above 60. Fiber also helps lower plasma glucose in both diabetics and healthy individuals (mainly by affecting absorption), making strawberries a reasonable choice for people with diabetes when enjoyed in moderation.

Folate, a B-complex vitamin in strawberries, is especially recommended for women planning pregnancy or who are already pregnant, to promote optimal fetal growth and development. Dietary folate is particularly important early in pregnancy for the development of the baby's nervous system and to prevent certain birth defects.

Folk Medicine

Traditional medicine recommends fresh, ripe, unsweetened strawberries as a supplement to therapy in cases of type 2 diabetes, anemia, rheumatism, detoxification, and acidic stomach. Healers advocate strawberries (with other herbs) for urinary, gall, and kidney stones. Strawberries with cream are recommended for heart and nerve health, vitamin C deficiency, or simply as a delicious treat for everyone.

In European folk medicine, strawberries were used for urine retention, to stimulate metabolism, enhance digestion of heavy foods, and ease painful menstruation. Their high vitamin C and diverse polyphenol content make strawberries a valuable source of antioxidants, which help protect the skin, teeth, bones, joints (including arthritis), and blood vessels from disease.

Limitations

It’s important to note that some people may be allergic to strawberries. Allergic reactions often begin in childhood and can include mouth and skin symptoms (such as hives), but anaphylactic reactions are extremely rare.

Active Compounds

Strawberries are an abundant source of vitamin C (rivaling citrus fruits), with 40–95 mg per 100 g of fruit and virtually no calories. They also contain vitamins A, E, B6, B1, B2, B3, B12, D, beta-carotene, and organic acids (citric, salicylic, oxalic, malic, and ellagic acids), which contribute to their characteristic flavor and aroma.

About 87% of the fruit is water, with digestible fiber and minerals such as zinc, potassium, magnesium, iron, sulfur, calcium, and rarer elements like boron, fluorine, cobalt, and molybdenum. Strawberries also contain small amounts of protein, fat, fatty acids, and cholesterol.

Traditional Dosage

There is no standardized dosage for strawberry consumption. With consideration for potential allergies, strawberries can be enjoyed freely according to personal taste and needs. Folk tradition suggests eating the fresh leaves or fruit on an empty stomach, in the morning or evening, on a regular basis.