Strawberries

Jar­arber

Strawberries

Strawberry plants are herbaceous perennial plants. The plants are multiplied with slips and they are usually allowed to grow for one year before they begin forming flowers and berries. The flower branches are laid on strands so they will not break off from the plant, since the berries can get many and heavy on each branch.

Bees are used to pollinate the flowers and various serviceable animals are used to keep vermin at bay.

The berries are broken off the branches. The seeds lie on the berry’s outermost layer. The berries are plucked daily during harvest time and the gathering of berries begins in May, and proceeds until September, even into October.

 

Storage

Strawberries can be stored for up to 5-7 days. The optimum temperature is 4-8°C. The berries preserve well in a freezer.

Usage

Strawberries are good fresh in a salad, with cake, ice cream and cream, not to mention boost, either fresh or frozen, or simply on their own. Also, it must not be forgotten that strawberries are great for preserves.
It is best not to consume the berries straight from the cooler, because they are more savoury if not too cold.

Is it alright to freeze strawberries?

Yes, the berries are either frozen dry or in a sugar liquid; thaw them slowly after freezing.

Note! It is very good to put frozen, chopped strawberries into various boost drinks and smoothies; they can be used instead of ice cubes and provide a better taste.

Which parts are edible?

All parts.

 

Nutritional values

Edible part 95 %
Innihald í 100 g
Water 90 g
Orkurík efnasambönd
Proteins 0.9 g
Fibres 2.2 g
Carbohydrates 8.4 g
Fat 0.2 g
kj 164
kcal 39
Minerals
Iron 1.0 mg
Calcium 30 mg
Vitamins
A Ret. ein 5 µg
B1 0.02 mg
B2 0.03 mg
Niacin 0.6 mg
C (ascprboc acid) 66 mg

Strawberries contain a lot of important minerals, especially iron and calcium. They are low in calories, but contain a fair amount of vitamins A, B and C. Some people are known to be allergic to strawberries, but the effects can be avoided by crushing the berries through a sieve and adding calcium to the pulp.

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