Wild strawberry

References to wild strawberries can be found in myths, stories and legends. The Virgin Mary is said to have returned from heaven to earth once a year to gather fresh berries for the deceased. It is therefore not surprising that the leaves and fruits of this plant can also be found in medieval illustrations and paintings of the Virgin Mary.

But the name ‘strawberry’ also appears in the Brothers Grimm’s fairy tales, in the story ‘The Three Little Men in the Forest’. The wild strawberry’s fruit is seen as a symbol of worldly lust, temptation and sensual pleasures.

In sparse woodland or on sunny slopes, depending on the whims of nature, the first bright fruits appear as early as the end of April and throughout the lovely month of May. The site should be sunny to semi-shaded. The coarsely toothed, trifoliate leaves form basal rosettes and runners, so it is hardly surprising that this perennial is also very well suited as a ground cover. The plant is perennial and is found practically throughout Europe and also in large parts of Asia.

Soil rich in humus and well-moistened is required for good growth. Otherwise, the wild strawberry is very undemanding. The leaves, white flowers and fruits can all be used. The wild strawberry is propagated by sowing seeds at 13 to 18°C or via runners. It is fully hardy and should be rejuvenated after a few years in the same location.

As early as 1653, Culpeper recommended the wild strawberry in his writings as ‘cooling for pustules and other eruptions caused by hot and pungent bodily fluids on the face and hands’.

Tea made from fresh or dried leaves is an effective home remedy for mild diarrhoea. The leaves of the wild strawberry are also frequently used in many gourmet teas to enhance the flavour. The tannins contained in the leaves can also soothe painful inflammation of the oral mucosa.

The properties of the wild strawberry are described as cooling, fortifying and diuretic. It is said to improve bowel regularity and help with skin blemishes.

The renowned herbalist and chemist Robert Quinche (1903–1993) described the benefits of the wild strawberry in his booklet *Wild Fruits* as follows: ‘Even in October, when the first mists flood the valleys and we climb up to the sun-drenched mountain slopes, a delicious refreshment awaits us. Amidst the pink-red flowering shrubs of the willowherb, amongst the raspberry and blackberry bushes, we pick a few wild strawberries that have just ripened. The sound of cowbells fades into the endless blue of the sky. Nothing is missing from this unforgettable moment of bliss.”

With such heartfelt passion expressed for this plant, there is hardly any need for further words.

These small, delicious fruits glisten like splashes of red in the morning sun. The berries are best eaten fresh. The sweet yet refreshing flavour of the fruit is often associated with fond childhood memories of a Sunday walk in the woods.

Whether made into jam or used to make juice and syrup, this fruit is symbolically associated with summer.

A crispy summer barbecue with a delicate, sweet-and-sour sauce is a real, out-of-the-ordinary treat for the palate. There are also many ways to incorporate wild strawberries into creative cuisine, whether in herb dressings, cold sauces or as an amuse-bouche.