Strawberry (Fragaria x ananassa) is a low-growing perennial herb in the Rosaceae family. It is grown for its aggregate fruits, which are actually enlarged receptacles with achenes (the true fruits) on the surface. The modern garden strawberry is a hybrid of two American species.
Strawberries have been gathered from the wild since ancient times. The modern garden strawberry originated in France in the 18th century from a cross between Fragaria virginiana (from eastern North America) and Fragaria chiloensis (from Chile). Strawberry cultivation expanded significantly with the development of the runner propagation method.
Strawberries are consumed fresh, frozen, processed into jams, jellies, and preserves, and used in baked goods. They are a excellent source of vitamin C and manganese.
Strawberries are harvested when fully red, including the tip. The stem is cut, leaving a short piece attached. Berries do not continue to ripen after picking. Harvesting is done every 2 to 3 days during peak season. Strawberries are stored in the refrigerator for 2 to 5 days. For long-term storage, they are hulled and frozen.
Three production systems are used: matted row (June-bearing varieties allowed to form runners), hill system (day-neutral varieties with runners removed), and annual plasticulture (planted as annuals). Strawberries require well-drained soil and are mulched with straw for winter protection. Birds are a significant pest and are managed with netting.