Strawberry (Fragaria × ananassa)
Synopsis of strawberry
Strawberry (Fragaria × ananassa) is a hybrid species of the Fragaria genus in the rose family (Rosaceae), cultivated worldwide for its sweet, red, and highly nutritious fruit. While most commonly consumed as a food, both the fruit and leaves of the strawberry plant have traditional and modern medicinal uses, particularly for their antioxidant, anti-inflammatory, and astringent properties.
Strawberries are rich in vitamin C, manganese, folate, and potassium, as well as polyphenols like anthocyanins, ellagic acid, flavonoids, and tannins. These compounds provide powerful antioxidant activity, helping to neutralize free radicals, reduce inflammation, and protect cardiovascular and metabolic health. Regular strawberry consumption has been associated with improved blood sugar regulation, reduced LDL cholesterol, cognitive support, and healthy skin aging.
Medicinally, strawberry leaf tea is used as a gentle digestive tonic, astringent, and diuretic. It is employed to relieve mild diarrhea, soothe inflamed mucous membranes, and promote kidney and urinary tract health. The astringent tannins help tone tissues, making the tea useful for mouth ulcers, sore throats, and minor bleeding.
Historical Use:
Strawberries have a long history of use both as a food and as a healing plant. Native peoples of the Americas consumed wild strawberries not only for nourishment but also for medicinal purposes—using the leaves and roots as teas to treat digestive issues, kidney complaints, and inflammation. The Cherokee, for example, used strawberry leaf infusions as a blood purifier and mild laxative.
In traditional European herbalism, wild strawberry (Fragaria vesca) was used for centuries. The leaves were brewed as a tea for diarrhea, urinary tract irritation, and sore gums, while the roots were considered mildly tonic and diuretic. The fruit itself was eaten to cool the body, support the liver, and gently cleanse the blood. In the 16th and 17th centuries, strawberries were also included in formulations for gout and arthritis, likely due to their natural salicylates and uric acid-reducing potential.
In the 18th century, strawberries gained prestige in European medicine and cuisine. The French botanist Antoine Nicolas Duchesne played a key role in developing the modern cultivated strawberry, and herbalists of the time noted the fruit's benefits for scurvy, anemia, and inflammation.
Strawberry is used for these health conditions
Arthritis (Scientific)
Cancer (prevention) (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Diabetes (Scientific)
Free Radical Damage (Scientific)
Gastritis (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Memory and Brain Function (Scientific)
Pain (general remedies for) (Traditional)
Triglycerides (high) (Scientific)
Wounds and Sores (Traditional)
strawberry is used to support these body systems
Arteries (Scientific)
Blood (Scientific)
Brain (Scientific)
Circulatory System (Scientific)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Heart (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Mitochondria (Scientific)
Skin (Scientific)
Spleen (Traditional)
