... or as we know it the strawberry!
Originally strawberries were strawberries, a name that described how they grew - appearing to be strewn among the plants. Until 1538 the spelling 'streoberie', the Anglo-Saxon, was used. The name strawberry came to be because straw was used to mulch the plants during the winter, which discouraged weeds and lifted the berries from the soil. When the berries were harvested children would string them on a blade of straw and sell them as "Straws of Berries". Its official name was coined by the Swedish botanist Linnaeus, and among the Narragansett Indians it is called 'wuttahimneash' which translates to - heart-seed berry.
The strawberry has a long history because it grows wild in temperate climates and is not particular as to the soil conditions; however its commercial cultivation was hampered by its fragile and delicate nature, and is still picked by hand because machine pickers cause too much damage. Strawberries were used as a symbol of the god of love, Venus, because of their bright red colour and heart shape. The Romans believed the strawberry had curative properties, for melancholy and masking bad breath. And the strawberry was also a cure for inflammations, fevers, throat infection, kidney stones, gout, fainting spells and diseases of the blood, liver and spleen. Phew quite a berry! And it's not on the fruit that has medicinal uses, the roots, leaves and fruits of the Alpine Strawberry, Fragaria Vesca, were used as a digestive aid and skin tonic. The berry was prescribed by herbalists in 13th Century for diarrhoea and digestive upset, and the berry rubbed on the skin to relieve sunburn and to relieve blemishes.
This belief in the curative properties of the strawberry has some basis in nutritional fact. The strawberry packs a mighty punch of Vitamin C, with 100g of strawberry providing 56mg, and in addition you will get some of every other vitamin except B12. Plus around 2.5g of fibre, as well as minerals, with both zinc and magnesium making healthy contributions. All of this for only around 30kcals per 100g - it's a sweet and tasty way to get that 5 a day!
With green light on for the strawberry you need to look for those that look fresh and shiny with a bright red colour because strawberries do not ripen after they are picked. The stems need to be green and free from any wilting. And get them in the fridge as soon as you can. The best way to store is on paper towel in a single layer and use within three or four days. Don't pile strawberries more than two high as this damages the ones at the bottom. Don't wash your strawberries until you are ready to eat them, this is because the extra water causes the cells to break down more rapidly and the strawberry just isn't the same. Also wash the strawberry with the stem on to stop water getting in through the stem end. And don't bother sticking leftovers in the fridge for the next day as the cells break down and water oozes out and they will have lost their attractive colour and taste in the process. To freeze, wash and dry, remove the stems, arrange in a single layer on a baking sheet and put them in the freezer until solidly frozen, then they can be bagged and stored safely.
Finally, be careful who you share a double strawberry with because according to folklore it is destined for you to fall in love!