Strawberries are low-growing herbaceous plants with a fibrous root system and a crown from which arise basal leaves. The leaves are compound, typically with three leaflets, sawtooth-edged, and usually hairy.
How to prepare
Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers’ markets. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). Remember, your local strawberry season only lasts 3 to 4 weeks. When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones. Strawberries do not ripen after they have been harvested, so choose strawberries that have been picked fully ripened. They should have bright red color, natural shine and fresh looking green caps. Select berries that are in dry; unstained containers (stained containers may indicate over soft berries that are not freshly picked). Mold on berries spreads quickly – Never leave a moldy berry next to a good one.