Description: A perennial plant with a branching rootstock; from it rises a basal rosette of ternate leaves on long petioles, and fruiting stalks growing only slightly above the leaves. Stems are poorly branched, bearing several white flowers which appear successively from April till August. Numerous tiny ovaries ripening into strawberries (which are false fruits; actually enlarged pulpy receptacles holding numerous seed-like achenes). Ripe strawberries are pleasantly sweet and juicy with a delicious scent.
Origin and Distribution: Native to Europe and temperate regions of Asia, growing in clearings, deciduous woodland, on stony hillsides, in ditches and meadows. Found in lowlands as well as in mountains.
Preparation: Strawberry leaves, especially the young ones, are gathered during the flowering period and dried in shade.
Constituents: Tannins (7-10 per cent), volatile citral smelling of lemons, flavone compounds, organic acids, vitamin C and phytoncides.
Cosmetic Uses: An infusion (50 g of leaves to 200 ml of boiling water, extracted for about 30 minutes) cleanses the skin and contracts the pores. The juice from the fruit is recommended as an ingredient of face creams for its regenerating and tonic effects, and strawberry pulp may be used as a face_ pack, but for these purposes the cultivated strawberry varieties are usually used.
Other Uses: Because of its tannin content, strawberry-leaf tea is drunk as anintestinal tonic and a mild diuretic. Strawberry leaves form part of the German ‘medicinal’ herb tea ‘Species germanicae’. Fermented leaves are recommended as a palatable substitute for genuine tea, when the latter is forbidden because of its caffeine content. Wild strawberries are palatable and aromatic, both fresh and preserved.
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