Strawberry

Modern cultivated strawberry varieties apparently have originated from crosses of the above two species. Plants are perennial herbs, evergreen, with crowns near ground level and leaves reaching upward to as much as a foot during early summer. Fruit is borne on trusses, with 3 or more fruits per truss, generally somewhat below the leaf canopy. Fruit consists mainly of a fleshy receptacle, with numerous seeds embedded on surface. Fruits 0.5 inch upward to 1.5 inches diameter, generally conic, some nearly round. Commercial plantings are usually maintained 3 or more years in most parts of U.S., but may be fruited only once in the far south. Two general types are grown - spring or June fruiting, which produce a single crop ripening in late spring or early summer; and everbearing. The latter are grown mainly only in home gardens, except in coastal districts of California where they constitute the major production. With this type, fruit at all stages of development may be on the plant at the same time.

Production in U.S.: 250,000 tons commercial, widely planted in gardens.

Use: Fresh, frozen, preserves, culinary.

Part of fruit consumed: Entire fruit.