Growing Strawberries
The strawberry is a perennial fruit that grows in USDA Zones 3 through 10. It needs fertile soil to produce good-sized berries. Although strawberries need regular water, they also need good drainage – many gardeners use raised beds or rows. Plant in full sun and keep the beds weeded to reduce competition. Mulch plants in cold-winter areas.
Handling in the Field
Gentle is the word for strawberries. Follow these suggestions:
- Don’t squeeze them when picking.
- Don’t toss them into a container. Lay them in gently, as you would a newly-laid egg.
- Containers should be no more than five inches deep, as strawberries on the bottom of the pile will be crushed.
- Don’t let them sit in the sun.
In the Kitchen
As soon as you bring the strawberries in, gently spread them in a single layer on a shallow tray. This gives them the air they need. Sort through the berries, removing any that look spoiled or have insect or bird damage. Don’t wash or remove stems and caps unless you plan to use them immediately. Washing encourages rot and any break in the skin means leaking juice.
Keep Them Cool
If the room is cool and you plan to eat them within a few hours, you can leave the berries on the counter. Berries that are held at room temperature will be more fragrant, which improves the taste. However, a hot room encourages spoilage. Refrigerate if the room is hot or you won’t be eating them until the next day or so.
Don’t Wash
Strawberries will soak up water quite readily. If you wash them several hours before using them, they will become spongy. If you plan to nibble over a day or two, just give them a quick rinse immediately before eating. Don’t remove the leaves or calyx (the green leafy cap on top) until after you’ve rinsed, as it may leave a tear that washes away juice.
Long-Term Storage
If you haven’t used the strawberries by the third day, freezing is the best choice for longer-term storage. Wash the berries, hull them and place in a single layer on a shallow tray like a jelly-roll pan. When they are frozen solid, quickly move them to a freezer bag and fasten tightly after squeezing out the air. Use for smoothies or collect enough to make jam or sauce.
