Strawberry

StrawberriesThe strawberry fruit is very low in saturated fat, cholesterol and sodium. It is a good source of folate, potassium and a very good source of dietary fibre and manganese. Just one serving of about eight strawberries provides more vitamin C than an orange. The strawberry is among the top 20 fruits in antioxidant capacity. Some people experience an anaphylactic reaction to the consumption of strawberries.

The Mapuche and Huilliche Indians of Chile, cultivated the female strawberry species until 1551 when the Spanish came to conquer the land. The introduction of F.virginiana from Eastern North America to Europe in the 1600s is an important part of their history because this species gave rise to the modern strawberry.

For the purposes of commercial production, plants are propagated from runners and in general distributed as either bare root plants or plugs. Cultivation follows one of two general models, plasticulture, or a perennial system matted rows or mounds. A small amount of strawberries are also produced in greenhouses.  Runners are removed from the plants as they appear, in order to encourage the plants to put most of their energy into fruit development. Because strawberry plants more than a year or two old begin to decline in productivity and fruit quality, the system of replacing the plants each year allows for improved yields and denser plantings.

 

 

sourced from Wikipedia

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