Wild strawberry

Popular names: drifting snow, berry.

FOREST STRAWBERRY (Fragaria vesca L.)Perennial plant of the Rosaceae family, up to 30 cm high, with a short horizontal or oblique rhizome, densely covered with the remnants of dead leaves. The leaves are basal, trifoliate, on long petioles, like the whole plant, covered with thick silky hairs. Above-ground vegetative shoots (whiskers) and generative flower stems grow from the axils of basal leaves. Vegetative shoots (whiskers) are long (up to 70 cm), creeping. Flowering stems erect, leafless. The flowers are white, bisexual, with a double cup, collected at the top of the stem in a few-flowered corymbose inflorescence. The fruit is a false red berry, consisting of an overgrown conical receptacle and numerous achenes (true fruits) on it. Propagated by seeds, layering (whiskers) and division of bushes. Blossoms in late May – June, fruits ripen in late June – July. Widely distributed in the European part of the CIS, Western and Eastern Siberia, the Caucasus and Central Asia. It grows on fresh sandy and loamy soils in pine, mixed and deciduous forests, in clearings, clearings, edges, among shrubs, on hillsides. It bears fruit especially abundantly in the first two years on fresh clearings. As a medicinal plant, it is mentioned in the literature of the 13th century.


Medicinal raw materials are the fruits and leaves of wild strawberries. The fruits are harvested in June – July; in the morning when the dew is gone, or at the end of the day. Fruits covered with moisture, overripe and wrinkled, also harvested in the heat, are easily spoiled. The fruits are first dried in the air throughout the day (or in dryers at a temperature of 25-30°C for 4-5 hours), allowing most of the moisture contained in them to evaporate, and then dried at a higher temperature (45-65°C ) until the fruit acquires flowability. When drying, make sure that the fruits do not mold. The shelf life of the fruit is 2 years. The leaves are harvested during the flowering of plants, breaking off by hand or cutting with a sharp knife so that the remainder of the petiole does not exceed 1 cm. Leaves are dried outdoors in the shade or on shelves in well-ventilated areas, spreading in a thin layer and stirring from time to time. Dryers should be dried at a temperature not exceeding 45°C. Drying is considered complete if the petioles of the leaves break when bent. The shelf life of the leaves is 1-2 years. Roots and rhizomes are dug up in autumn or early spring, shaken off the soil, washed in cold water and air-dried in the shade, in well-ventilated areas. Dried rhizomes break with a crunch, odorless.


The plant has anti-inflammatory, wound healing, diaphoretic, diuretic, hemostatic and astringent effects. Regulates metabolism, has an anti-sclerotic effect, improves blood composition. In addition, the biologically active substances of strawberries slow down the rhythm and increase the amplitude of heart contractions, dilate blood vessels, increase tone and increase uterine contractions.


Rhizomes. With splenitis, colitis of various etiologies, as a lactogenic. Juice – with gonorrhea. Rhizomes, leaves. Infusion – for kidney stones, liver, gout, atherosclerosis, diarrhea. Rhizomes, aerial parts, fruits. Decoction, infusion – for metrorrhagia, pulmonary tuberculosis, bronchial asthma, urolithiasis, gout. Rhizomes, leaves, flowers. Broth – with jaundice, hemorrhoids. Aerial part, flowers, fruits. Decoction, infusion – for insomnia, colds, diabetes, diarrhea; juice – similarly, also for pulmonary tuberculosis, uterine bleeding, bronchial asthma, urolithiasis, gout. Leaves, fruits. Decoction, infusion, fresh juice – for anemia, neurasthenia, chlorosis, gastritis, rheumatism, scrofula, C-avitaminosis, rickets, periodontal disease, eczema, skin rashes, atherosclerosis, ulcerative gingivitis and stomatitis; tonic, wound healing, anti-inflammatory, astringent, diuretic agent. Leaves. As a tonic, antispasmodic; with neurasthenia, leukemia, enuresis, polymenorrhea, carcinomas of the larynx. In the experiment, they slow down the rhythm and increase the amplitude of heart contractions, dilate blood vessels, stimulate contraction of the myometrium; recommended for rejection of necrotic masses in decaying tumors. In folk medicine, infusion – for diseases of the liver, kidneys, rickets, scrofula, hemorrhoids, gastritis; decoction – with bronchial asthma, gastritis, colitis. Juice – with neurasthenia, leukemia, enuresis, polymenorrhea, tumors of the larynx. Flowers. Decoction – for cardiovascular diseases; tincture – in case of metabolic disorders. Fruits. In folk medicine – with hypertension and peptic ulcer, to stimulate appetite, with hemorrhoids; as an analgesic, cosmetic product for removing acne, age spots; anthelmintic; fresh – choleretic; essence – anti-febrile. Infusion – for hypertension, pain in the heart, atherosclerosis, gastritis, colitis, cholecystitis.


♦ Infusion of strawberry leaves: 5 g (1 tablespoon) of raw material is poured into 200 ml of boiling water, insisted for 8-10 hours, then filtered. It is taken as tea.♦ A decoction of strawberry leaves: 20 g (3-4 tablespoons) of raw materials are poured into 200 ml of hot boiled water, boiled for 5-10 minutes, cooled at room temperature, then filtered. Take 1 tablespoon 3-4 times every day. ♦ Strawberry fruit juice: take 1/2 cup of juice with a tablespoon of honey 3 times every day 30 minutes before meals. ♦ Strawberry fruit infusion: 50 g of raw materials are infused in 200 ml boiling water for 2 hours, then filter. Take 1/4 cup every day. ♦ Infusion of rhizomes and strawberry herbs: 50 g of rhizomes and herbs are infused in 500 ml of boiling water for 4 hours, then filtered. Take 1 glass 3 times every day before meals. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: when using strawberries, some people may experience allergic reactions – itching of the skin, rashes on the body. In this case, it should be abandoned. It is not recommended to take it during pregnancy, gastritis with high acidity, chronic appendicitis.


The fruits are a substitute for tea. Used to make jams, jams, syrups, pies. It is used in the perfume industry for the fragrance of soaps, creams, lipsticks. Honey plant. Feed for cattle, sheep, pigs. The juice of the berries is rubbed on the hive to protect the bees from disease. Widely cultivated, there are varieties.


Dried strawberries.

Sort the fruits, but do not wash, pour a thin layer on a sieve and dry in an oven or oven, first at a temperature of 40-50 ° C, and at the end – at 60 ° C. Drying time – 2-4 hours.

Strawberry soup

(Latvian cuisine). Peel strawberries (400 g), rinse (immerse in a sieve in water and let it drain), put in a bowl, sprinkle with part of the sugar (3/4 cup) and leave for 6-8 hours. Dissolve the remaining sugar (3/4 cup) in water (1.2 l), boil, pour in the diluted starch (1/2 tablespoon), let it boil again, add the strawberries with the resulting juice, stir and cool. Serve with whipped cream (100 ml).

Strawberry and Cherry Soup

(Romanian cuisine). Boil strawberries (250 g) and cherries (300 g), put in a colander, rub through a sieve and mix with the broth. Salt, add sugar (to taste), flour (1 tablespoon) well mixed with sour cream (1 cup) and let it boil a little more. Serve hot or cold with noodles or rice cooked separately.

Rice porridge with strawberries.

Boil viscous rice porridge (2/3 cup rice) in milk with sugar, mix with yolks (2 pcs.) And vanilla sugar and let cool by putting in a mold or a deep dish moistened with water. Sort and wash strawberries (500 g), sprinkle with powdered sugar (1/2 cup) and leave for 10-15 minutes. Beat egg whites (2 pcs.). Put strawberries on rice porridge, whipped squirrels on top.

Strawberries with ice cream.

Arrange the washed and peeled fruits (1 kg) in vases and sprinkle with powdered sugar (100 g). Put ice cream (500 g) on ​​top of each serving.

Kissel from strawberries.

Fruits (200 g) rub through a thick sieve, squeeze out the juice. Pour the pulp with hot water, bring to a boil, strain, add sugar (to taste), heat to a boil again, pour in starch diluted with cold water (20 g), remove from heat, add citric acid (2 g), strawberry juice, mix well , pour into glasses or cups, sprinkle with sugar.

Strawberry marmalade.

Rub the fruits (1 kg) through a fine sieve so that the grains do not pass. In 85% sugar syrup (850 g of sugar per 150 ml of water), put 1/4 of the pureed strawberries, cook until cooked, add another 1/4 of the mass, cook again until cooked, and so on until the next serving of berries is consumed. Pour the mass into molds moistened with cold water or greased with butter.

Strawberry compote.

Pour fruits (1 kg) with sugar syrup (450 g of sugar per 1 liter of water) at a temperature of 50-60 ° C for 3-4 hours. Then drain the syrup, heat to a boil, add citric acid (2 g). Arrange the fruits in jars, pour syrup, cover with lids, pasteurize at a temperature of 85 ° C: half-liter – 20 minutes, liter – 35 minutes. Cork.

Fig strawberry.

Pour the fruits (1 kg) with sugar (600 g) for 3-4 hours. When the juice stands out, transfer the berries to another enamel bowl and cook over low heat, stirring constantly and removing the foam, until the mass begins to easily separate from walls and floor of the pelvis. Put the mass on a dish or plate moistened with cold water, level it, add chopped nuts (to taste), cut into pieces, sprinkle with powdered sugar (to taste) and put in jars.

Strawberry jam.

1. Pour fruits (1 kg) with 85% sugar syrup (850 g of sugar per 150 ml of water) for 3-4 hours, then boil for 5 minutes, leave for 8 hours, after which carefully select the berries with a slotted spoon, put them in pre-prepared jars. Boil the syrup to 2/3 of the original volume, pour over the berries and pasteurize: half-liter jars – 10 minutes, liter – 15 minutes.2. Pour fruits (1 kg) in layers with sugar (1 kg) for 10 hours, then bring to a boil, remove from heat for 15 minutes, bring to a boil again. Repeat 5-6 times. Pour into prepared jars, roll up.

Strawberry jelly.

1. Mix strawberry juice (1 l) with the juice of white and red currants, gooseberries (300 ml of juice of these berries), add sugar (600-800 g) and cook over low heat, removing the foam, until the consistency of jelly. You can add diluted gelatin. Stir thoroughly, bring to a boil.2. Dip the fruits (200 g) into sugar syrup (200 ml of water and 150 g of sugar), add gelatin (5 g) dissolved in water or juice, bring to a boil, let it brew for 15 minutes, then strain, add citric acid (1 g) and cool.

Strawberry and red currant jam.

Red currant puree (1 kg) put in a saucepan and boil over high heat. Add washed and peeled strawberries (1 kg) and boil well with continuous stirring. Then add sugar (600 g) and continue to cook until tender.

Strawberry confiture.

Grind fruits (1 kg), pour in water (300 ml), boil over low heat for 10 minutes, add sugar (800 g), cook until tender. Pour the mass into jars, cover with parchment paper or plastic lids.

Strawberry cream.

Mix strawberry juice or mashed strawberries (150 g) with water (150 ml) and juice of 1/2 lemon, put on fire and let it boil. Add sugar (3 tablespoons) and potato starch (25 g), diluted in a small amount of cold water or strawberry juice, and, stirring all the time, keep on the stove until thickened. Add squirrels whipped into foam (2 pcs.) To the hot mixture, pour into molds and decorate on top with whole strawberries, previously soaked in sugar.

Strawberry drink.

Strawberries (200 g), milk (150 ml), sugar (250 g), salt (to taste), mix and beat until smooth.

Drink milk and berry original.

Mix prepared strawberries (1 cup), strawberry juice (3 tablespoons), instant coffee (1/2 teaspoon) and milk (200 ml) in a mixer. To the resulting homogeneous mass, add creamy ice cream (2 tablespoons), 2 cups of milk and continue to beat. Pour the foamy mixture into glasses, put a cap of whipped cream and a few strawberries on top.

Kryushon “Strawberry”.

Peeled and washed berries (500 g), sprinkled with sugar (200 g), put in the refrigerator for 2 hours. Pour the resulting juice into a jug, add undissolved sugar, lemon juice (100 ml) there. Mix thoroughly until sugar dissolves. Arrange the berries in glasses, then pour the infusion, add mineral or sparkling water (600 ml), mix slightly.

Strawberry Champagne Cocktail.

Pour 10 ml of cognac, 10 ml of Southern liqueur, 1 teaspoon of lemon juice into a glass, put a few wild strawberries and fill the glass with chilled champagne.

Kefir with strawberries.

Grind fruits (2-3 tablespoons) in a blender in puree, combine with cold kefir (1 cup), honey or sugar syrup (1 tablespoon), cinnamon and mix well.

Strawberry milk.

Mash the fruits (130 g), add sugar (1 tablespoon), mix and squeeze the juice after 1-2 hours. Combine it with milk (750 ml), stir and pour into glasses.

Strawberry tea.

Pour a mixture of strawberry leaves (10 g), St. John’s wort (2 g) and peppermint leaves (2 g) into a porcelain teapot, pour boiling water, leave for 7-10 minutes.

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