The strawberry

Origin and varieties

The strawberry as we know it is not that old after all. It was only ‘born’ 250 years ago, derived from the wild forest strawberries, belonging to the family of the Rosaceae.
From a botanic viewpoint the strawberry is in fact not a berry but a false fruit belonging to the fruticose group. A great variety of strawberries is now available and they come in all sizes, shapes and colour shades.

Health

Even though 90% of it is made of water, the strawberry is a very healthy fruit with very few calories (a 250g tray has approximately 100 calories). The bright red “additives” that protect the strawberry from dangerous substances and bacteria do protect ourselves as well once we eat the berries!

Phenolic acids belonging to the category of polyphenols (such as ellagic and ferulic acids) have a crucial role in the inhibition of tumor cells. Certain tannic substances (such as catechin), incorporate the toxic heavy metals in our intestines and aid in case of indigestion. No other fruit in our area is so rich in manganese, a precious trace element that contributes to the metabolic action, to the production of blood, to the strengthening of bones, providing dyeing pigments for hair and skin and stimulating the formation of thyroid hormones.

The strawberry has a surprisingly high amount of folic acid, extremely important for cell growth and blood formation. Do not forget that the small yellow seeds (actually fruits) are used as valuable edible fiber. The leaves and roots of strawberries contain active substances that are used in pharmacological treatments, and the tea made from the leaves of the strawberry is especially recommended for diabetics because of its positive reaction to insulin resistance.
There are however many people that present an allergic reaction to strawberry (bubbles in the mouth and on the lips).

Raspberry

Origin and varieties

The raspberries we grow today in our gardens come from the European forest raspberry. Traces of these small berries have been found next to prehistoric settlements in southeastern Europe. For a long time only the wild forest raspberries that grew wild and lush were known. Only in the Middle Ages monks started growing the raspberry plants, which already had a reputation as important medicinal plants. Like blackberries and strawberries, raspberries also belong to the family of Rosaceae. These robust little plants grow preferably in a cool and moist climate. The fruits are normally 1 to 3 cm and grow on fruticose plants, the rods of which reach, unlike other fruticosae, an age of 2 years. From the botanical standpoint the raspberry is not a berry but a blackberry.

There are several varieties of raspberries that differ in size, flavor and color. The flavor ranges from mild to intense and from sweet to very sour. Raspberries colors range from light red to dark red, but yellow and gold (Everest) varieties can also be found.

Health

Raspberries have a pleasant flavor and are rich in vitamins and minerals. They contain plenty of vitamin C, magnesium, calcium and potassium and they are good regulators of the body’s water balance. They are also rich in flavonoids (color additives yellow, red and violet) and carbolic acid (aromatic tannins), which stimulate the immune system and prevent cancer. Generally speaking, the substances contained in raspberries have antibiotic and diuretic effects; they stimulate the appetite and have laxative effect. They are also effective against kidneys and bladder complications, stomach acidity and digestive problems.

Currants

Origin and varieties

The German name "Johannisbeere" (Berry of St. John) was probably given by the monks who, in the fourteenth century, started reaping the first mature black currants on the day of St. John, during the later part of June. The ancestors of today's cultivated cranberries are wild varieties from northeastern Europe and Asia, with very long stems. Today, the bright colored berries are grown in both temperate and cold areas. The berries are very delicate and, once mature, should not be left on the plant for a long time to plant as the juicy fruits would otherwise burst and the ripe berries dry out.

We now know of 50 different varieties of currants, differentiated primarily by their color: red, pink, yellowish, white and green, black. Redcurrant: This variety is the most important for the fresh fruit market. They taste sour and bitter. White currant: these translucent silver&gold colored berries are an “albino” variant of the red currant. They are not as sour as the other varieties, but they are rather sweet and delicate. Blackcurrant: they look very much like blueberries and are very popular in England where they are called "black currant." In France they are called "Cassis", a name known by many in association with the famous liquor. The black currant has a tougher and more transparent peel. The juicy flesh has a pleasant aroma and a sour, bitter and aromatic taste.

Health

From a physiological and nutritional point of view black currants are superior to other varieties. They have particularly high contents of minerals and vitamins. Vitamin C, found in quantities of 180 mg to 100 g, is three times higher than that found in the lemon, with 53 mg to 100 g. The prevailing minerals in all varieties are potassium, magnesium, phosphorus and iron. Of all the berries, currants have the highest concentration of fruit acid (sour taste) and contain a lot of pectin, used to prevent indigestion.

Blueberries & Cranberries

Origin and varieties

The German name of the blueberry, "Heidelbeere", has its origin in the phrase "berries grow amongst the heath’s vegetation”. Cranberries grow as small semi-fruticose plants reaching a height of 50 cm. The flowers are bell-shaped, green and red. Flowering time is from May to June. The pleasant tasting fruits ripen during the late summer and have a characteristic blue juice and pulp. They can be easily mistaken for blueberries, but the pulp and juice of the latter are nevertheless clear. The blueberry is also blue on the outside. To distinguish the two fruits it is sufficient to observe that, in the cranberry, the stem is angular and green, the leaves are oval shaped with jagged edges and a bit 'pointy’ at the front. Alpine cranberries grow up to an altitude of 1500 m

Health

You should remove the leaves due to their side effects. An overdose or repeated use of the leaves could lead to the so-called hydroquinone intoxication. The seeds of the cranberry also have an irritating effect on the gastric mucosa on particularly sensitive subjects. The berries are, however, perfectly harmless. Dried cranberries have curative effects in cases of diarrhea, especially on newborn babies. The effect is due to the high content of tannin. Even the fresh blueberries may have laxative effects. The cranberry juice is used against inflammation of the oral cavity and pharynx, but also externally to treat wounds.
Fresh berries are rich in vitamin C and minerals. They also contain carotene, a good substance that reinforces the immune system. Wine and spirits can also be produced with these berries.