Strawberry (Fragaria ananassa )
The first garden variety of strawberries was cultivated in Brittany, France from a cross of a species native to the East Coast of North America and another species from Chile.
The strawberry is not, from a botanical point of view, a berry. Technically, it’s an aggregate fruit—each “seed” on the outside of the fruit is actually a separate fruit with its own seed inside it!
Strawberries are sweet and delicious and full of vitamin C!
Pick strawberries ripe—they don’t continue to ripen after picking.
Strawberries are best eaten fresh and soon after picking.
You can keep unwashed strawberries for a few days in a colander in the refrigerator. Wash before eating.
Try freezing strawberries to enjoy all year: sort out any mushy fruits, wash the remaining ones and cut off the tops. Let dry for about 10 minutes in a colander and then spread them in a single layer on a cookie sheet (this keeps them from freezing into a solid block). Freeze overnight. Then pack the loose frozen berries into freezer bags. These work great for smoothies and baking!