Feed The Yogi
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About the Ingredient of the Month: Strawberry
Categories: Food, Ingredients

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The strawberry is an ancient plant that is native to Europe and North America. It has a cooling thermal nature a musky aroma and a sweet/sour slightly acidic flavor. It is somewhat an unusual fruit in that its seeds are embedded on its surface. California provides 80 percent of the nations strawberries. Strawberries are one of the foods that are permitted irradiation.

Strawberries are one of the first fruits to appear in the spring and they are an excellent springtime cleansing tonic, beneficial to the ‘spleen-pancreas’ meridian in Chinese medicine. Strawberries are used to break down excess toxins in the liver, improve appetite, moisten the lungs and generate body fluids. They are used for thirst, sore throat and hoarseness. Eating a few strawberries before meals helps to treat poor digestion accompanied by abdominal pain and swelling. Strawberries are used to relieve urinary difficulties.

Strawberries are very rich in silicon and they have just as much vitamin C as oranges, as well as vitamin A, some complex B-vitamins, potassium and fiber, and are therefore very useful for arterial and connective tissue repair. To strengthen the teeth and gums and to help remove tartar, cut a strawberry in half and rub onto the teeth and gums, leave for 45 minutes and then rinse with warm water.

Some people suffer allergic reactions to strawberries and this is often the case if the berries are not vine ripened. Strawberries do not ripen naturally off the vine, therefore buying out of season or out of region berries will mean that they have very little flavor (and are almost guaranteed to be irradiated). The peak season for strawberries is late spring through early summer. It is best to buy local and organic, they will be the most aromatic and flavorful. When buying, look for the berries that are fully red and slightly soft with the hulls intact. Do not remove the green caps until after washing the fruit and just before serving.

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