By Nancy D. Berkoff, RD, EdD, CCE

The Romans prized wild strawberries for their medicinal properties. And wise they were; ounce for ounce, strawberries have more Vitamin C than most citrus fruit. Frais du bois, or wild strawberries, were very popular in Europe. They were very small, and flavorful, and grew so bountifully in the wild that no one bothered to cultivate them. In 1714, Francois Amedee Frezier created large strawberries by crossing two types of wild strawberries……and an industry was born!

According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract. Over the years, herbalists have thought that strawberries were a tonic, diuretic, remineralizer, and astringent. Strawberry leaves brewed as a tea were thought to relieve diarrhea, while eating too much of the fruit is known to cause it! Strawberry essence used in cosmetics was thought to combat wrinkles and freckles; well, at least they gave the creams and lotions a very nice aroma.

If you actually get past washing and eating strawberries, think about freezing some of them for the winter months. Simply wash, hull (remove leaves and white “shoulders”) and dry whole strawberries. Place them, single file, on a sheet pan and allow them to freeze. Once frozen, they can be piled into containers or bags. If fresh or frozen strawberries lose their color, they can be spruced up with a bit of lemon juice (which, coincidentally, adds a bit more Vitamin C).

Mash ripe or frozen strawberries with a little maple syrup, if necessary for added sweetness, and some citrus liqueur to create a fast dessert sauce or the basis of a blender beverage. Create a strawberry salsa with chopped strawberries, chilies (you chose the heat), red onion, and ground black pepper. Blend ripe strawberries with silken tofu, a small amount of ground ginger, and some orange zest and use as the filling for a strawberry cheesecake or frozen strawberry pops. For a make-ahead dessert, create strawberry skewers and allow to marinate, in the refrigerator, in a blend of balsamic vinegar and maple syrup until ready to serve.