jordbær

Jordbær, or strawberry, is the common name for the edible fruit of Fragaria × ananassa, a member of the rose family (Rosaceae). In Danish and Norwegian, the fruit is called jordbær. The cultivated strawberry is a hybrid derived from Fragaria chiloensis and Fragaria virginiana, developed in Europe in the 18th century and later distributed worldwide. The term jordbær translates roughly to 'earth berry'.

The fruit is an aggregate accessory fruit; the red flesh is the enlarged receptacle, with the seeds (achenes) on the surface. Fresh berries have a characteristic aroma and sweetness, with colors from bright to deep red; some cultivars are yellow or white. Wild species have smaller, intensely flavored berries. The plant is low-growing, with trifoliate leaves and runners.

Cultivation: Grown in temperate climates, requires well-drained soil rich in organic matter, full sun, and regular moisture. They are typically grown in beds and can be day-neutral or remontant, bearing fruit multiple times per season. Common pests include Botrytis, aphids, and soil-borne pathogens; management emphasizes airflow, sanitation, and irrigation control. Major producers include Turkey, the United States, Mexico, Spain, Poland, and China.

Uses and nutrition: Strawberries are often eaten fresh or used in desserts, jams, beverages, and baked goods. They are a good source of vitamin C, dietary fiber, and polyphenols, while being relatively low in calories. For storage, refrigerate and wash only before use; they can be frozen for longer preservation.