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Cooperative Extension Publication - FCHS Gardening for Health Series


  • Sarah Curran, Family and Community Health Sciences Educator, Cooperative Extension of Warren County
  • Alexandra Grenci, Family and Community Health Sciences Educator, Cooperative Extension of Hunterdon County

Nutrition and Health Benefits

Strawberries are low in calories and high in fiber, aiding in weight management, digestion, and heart health. They are an excellent source of antioxidants, including vitamin C and flavonoids, which help support healthy immune and brain function and protect against chronic disease such as cancer.

Harvest and Storage

For maximum flavor, pick strawberries when they are fully red without green or white areas. Do not wash strawberries until ready to eat. Store them in the refrigerator for two to three days and try not to crowd or press.

Preparation and Preservation

Strawberries can be sliced into a spring green salad, blended into a smoothie, or served as a topping for oatmeal, pancakes, or yogurt. Strawberries can be preserved by freezing. To freeze, spread a single layer of strawberries on a shallow tray and place in freezer. Once frozen, package and return to freezer.

For information on canning strawberries go to: USDA Complete Guide to Home Canning 2015

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May 2020