Strawberries have been reviewed in our newsletter in the past, but this week, our garden boasts particularly marvelous and juicy ones, thanks to the abundant rain in January and February. It's been a while since I savored strawberries so sweet, providing the perfect opportunity to recount the tale of this exquisite fruit.
In botanical terms, strawberries defy the usual fruit classification; they fall into the category of aggregate fruits, developing from multiple fruits that fuse together when ripening. In terms of botanical classifications, wild strawberries are part of the rose family (Rosaceae), placing them in close kinship with roses, apples, pears, and persimmons.
When we speak of strawberries, we're referring to approximately 20 different wild type strawberries. The early Persians, likely the pioneers in consuming strawberries, bestowed the name from the ancient Persian 'tutparang,' a term that found its way into Hebrew through Aramaic as 'tuta.'
It's worth noting that the ancient Persians and other ancient cultures didn't cultivate the plant but rather gathered it in the wild. The cultivation of strawberries likely commenced in medieval Europe, where they distinguished between two types of wild type strawberries. The majority of recognized strawberries today trace their origins to one of these types and are commonly referred to as the 'garden strawberry.'
The name "strawberry" resonates with the historical cultivation method of this plant. The name is quite literal, as "straw" originally referred to straws placed beneath the fruit to prevent direct contact with the soil, thus avoiding potential fruit rot. While contemporary practices have substituted straw with plastic strips, the name appears to have originated from that traditional approach.
Strawberries have been cultivated in Israel for the majority of its history, yet the varieties grown today trace their roots back to California in the 1960s. These varieties are well-adapted to Israel's climate conditions and align with local preferences.
Strawberries are universally embraced as a delightful treat, radiating an almost exotic allure that harmonizes effortlessly with desserts, shakes, and adds a touch of sophistication to festive occasions, especially when paired with champagne. In essence, strawberries stand out as our most indulgent fruit, offering a refreshing and sweet escape. At certain times we deserve a cool, sweet and fresh escape, that can be relished straight from the refrigerator.
Although strawberries boast a somewhat luxurious appearance and a refined taste, they undeniably fall into the realm of 'healthy fruits,' being abundant in vitamins (A, C, and B) as well as essential minerals such as iron and potassium.
In recent years, thanks to refrigeration technologies and greenhouse cultivation, strawberries have become available in Israel even outside their regular season. However, rest assured, it's nothing compared to the strawberries picked during the season that is just beginning now – the short and sweet peak.
