Strawberry, also known as redberry, yangmei, or di mei, is a general term for plants in the genus Fragaria of the Rosaceae family, with over 50 species worldwide. Strawberries originated in Europe and were introduced to China in the 20th century. Today, the United States, Poland, and Russia are the world's largest strawberry-producing countries. China's history of strawberry cultivation is relatively short, and most strawberries are grown in the suburbs of cities, with higher yields in cities like Beijing, Tianjin, Shenyang, and Hangzhou.
Strawberry is a perennial herbaceous plant. Its fruit develops from the receptacle into a fleshy aggregate fruit, which is different from common fruits that develop from the ovary. Its heart-shaped appearance is fresh, red, and tender, with juicy flesh, a sweet and sour taste, and a rich aroma. It not only has color but also a pleasant fragrance that most fruits lack, making it a rare fruit that excels in color, aroma, and taste. Therefore, it is often hailed as the "Queen of Fruits."
Strawberries are nutritious, containing fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, and minerals such as calcium, phosphorus, and iron. In addition, they contain a variety of vitamins, especially a high content of vitamin C, with 60 milligrams per 100 grams of strawberries. The carotene in strawberries is an important substance for synthesizing vitamin A and has the effect of improving eyesight and nourishing the liver. Strawberries also contain pectin and rich dietary fiber, which can aid digestion and promote bowel movements. The nutritional components of strawberries are easily digested and absorbed by the human body, and eating too many will not cause coldness or "heatiness," making them a healthy food suitable for all ages.
There are many ways to eat strawberries. If mixed with cream or fresh milk, the taste is excellent. Cleaned strawberries can be crushed with sugar and cream to make strawberry puree, which, after freezing, becomes a cold, sweet, fragrant, and soft summer treat. Strawberry jam used as a filling for tangyuan, steamed buns, or pancakes is a wonderful food. Strawberries can also be processed into juice, jam, wine, and canned goods.
Strawberries are also excellent garden and courtyard plants and have been widely introduced in recent years. They have a long growth period and distinct seasonal changes. In early spring, February-March, new leaves break through the soil, forming a green "carpet." In March-April, white flowers are embedded in the green layers like white jade in jadeite, like scattered stars, full of spring atmosphere. In May-June, red fruits are abundant, making the green grass layer vibrant. In late autumn, red leaves cover the ground, offering high ornamental value. In addition, strawberries can be grown in pots for appreciation—green leaves, white flowers, and red fruits, and finally, you can taste the fruit, satisfying both the eyes and the palate. Traditional Chinese medicine believes that strawberries are cool in nature, sour in taste, and non-toxic, with effects of moistening the lungs and promoting fluid production, clearing heat and cooling the blood, strengthening the spleen, and relieving alcoholism. The following folk remedies can be used for reference:
1. For indigestion, bloating, and poor appetite, eat 60 grams of strawberries before meals, 3 times a day;
2. For bleeding gums, mouth sores, scanty and yellow urine, mash 60 grams of fresh strawberries and take with cold boiled water, 3 times a day;
3. For a dry, non-productive cough that lasts for a long time, steam 6 grams of fresh strawberries with 30 grams of rock sugar in a double boiler, 3 times a day;
4. For vexation, dry cough, sore throat, and hoarseness, wash fresh strawberries, squeeze the juice, and drink one glass in the morning and evening;
5. For dizziness and discomfort after drinking, eat 100 grams of fresh strawberries at once after washing to help sober up;
6. For malnutrition or post-illness weakness and emaciation, wash strawberries, squeeze the juice, mix with an equal amount of rice wine to make strawberry wine, and drink one glass in the morning and evening.
Modern medical research suggests that strawberries have certain nourishing and regulating effects on the gastrointestinal tract and anemia. Besides preventing scurvy, strawberries are also effective in preventing and treating arteriosclerosis and coronary heart disease. The vitamins and pectin in strawberries have certain effects on improving constipation and treating hemorrhoids, hypertension, and hyperlipidemia. Strawberries contain a type of amine substance that also has an auxiliary therapeutic effect on blood diseases such as leukemia and aplastic anemia. Strawberries are rich in tannic acid, which can adsorb and prevent the absorption of carcinogenic chemicals in the body, giving them anti-cancer properties.
Finally, it should be reminded that strawberries have external thorns. Due to their rough surface, dirt is not easy to wash off, and they can easily be contaminated by bacteria. Some strawberries may also be contaminated with harmful substances such as fertilizers and pesticides. Therefore, they must be washed carefully before eating, and if necessary, soaked and disinfected with a 0.01% potassium permanganate solution. Also, strawberries contain a relatively high amount of oxalate, so patients with urinary tract stones caused by oxalate should not eat too many.