Strawberry Facts

In Season: Late April – October

Nutritional Value: High in vitamin C, fibre and folic acid. Some say strawberries whiten teeth…

Buying: Choose strawberries that are bright red with leaves intact. Smaller berries are usually sweeter and more flavoursome than the larger berries! Obviously, avoid soft or mouldy strawberries.

Preparation: Strawberries only need a quick rinse with water and can be eaten straight away. Here on our farm, we have strict interval levels of when we can fertilise our strawberries. This means that our strawberries will be completely free from any dangerous or hazardous chemicals by the time of harvest.

Serving Suggestions: Strawberries are mainly used in desserts, but can also be added to savoury dishes. Basil and black pepper compliment strawberries excellently.

Benefits: Strawberries are a good source of folate which may help to reduce the risk of heart disease. They also contain high levels of vitamin C (more than oranges!) – an antioxidant that prevents all different illnesses.

History: Wild strawberries have been around since prehistoric times, but cultivation didn’t begin until the 1300’s. The name strawberry comes from the use of straw as mulch but was actually spelt strawberry as the fruits were strewn around the leaves.