Fresh and juicy
For centuries, folk healers have used the crushed berries to calm sunburn, rashes, insect bites, and to remove tartar and stains from teeth. This traditional use lives on today and is widely used in modern remedies and cosmetics.
Madame Tallien, from the court of Napoleon, believed strawberry juice to be so healing for her skin that she bathed in it.
Strawberries contain both malic and citric acids, also known as fruit acids (AHAs).
We use the European species of wild strawberry (fragaria vesca, wood strawberry), which produces small, conical and fragrant red berries.
Botanists do not class strawberries as berries, as their seeds are embedded on the surface, rather than protected within.
Commercial strawberry production is usually concentrated near centres of consumption and available labour, as the berries need to be picked by hand and have to be be sold, frozen or processed quickly. They are commercially cultivated in Europe, throughout the United States and Canada, in Japan, New Zealand, Australia and parts of southern and eastern Africa.
In many cultures, strawberries represent love and sensuality and are regarded as an aphrodisiac.
Strawberries are considered one of the world's healthiest foods. They are a natural source of minerals, folic acid, omeg3 fatty acids and powerful antioxidants. They contain a higher concentration of vitamin C, per weight, than oranges.
We make our strawberry infusion by adding fresh strawberries to hot boiled water.