The strawberry is a widely cultivated garden plant valued for its sweet, fragrant red fruits and for the flavor derived from them. The common garden strawberry is a hybrid species, known botanically as Fragaria × ananassa, and belongs to the rose family. What we eat as a strawberry is an enlarged, fleshy part of the plant that surrounds many small, hard true fruits called achenes; these achenes are often mistaken for seeds.

Characteristics and parts

Strawberries are low-growing perennials that spread by stolons, commonly called runners. Leaves are typically trifoliate with serrated edges, while flowers are white or pink with five petals. The edible portion is an accessory fruit formed from the receptacle; the tiny yellowish-brown dots on its surface are the true fruits (achenes). Cultivated varieties differ in size, flavor, color and seasonality, and gardeners choose types such as June-bearing, everbearing and day-neutral according to harvest goals.

History and origin

The modern garden strawberry arose in the 18th century when New World Fragaria species were brought to Europe and hybridized with European types. Breeders combined traits from species such as the North American and Chilean wild strawberries to produce larger, juicier fruits. Commercial cultivation expanded rapidly, and selective breeding has produced hundreds of cultivars suited to different climates and markets.

Cultivation, uses and importance

Strawberries are grown in temperate zones worldwide. They are commonly eaten fresh, used in preserves, desserts, beverages and flavorings, and processed into jams, purees and confections. Small-scale gardeners appreciate them for quick yields and attractive groundcover; commercial production focuses on yield, firmness and shelf life. Strawberries are also important economically and culturally, featuring in festivals, local markets and as a popular flavor in foods and cosmetics.

Notable distinctions and facts

  • Not a true botanical berry: Botanically, strawberries are aggregate accessory fruits rather than berries; each visible dot is an achene, the true fruit.
  • Reproduction: Many varieties reproduce by runners, though some are propagated by seed or by tissue culture in commercial settings.
  • Varietal diversity: Breeding efforts target size, taste, disease resistance and storage life.

Further reading and resources