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Linda Brown

Posted – 04/06/27 – 12:33 PM | 17909 views | 0 | 15 15 recommendations | email to a friend | printing

Attractive herbaceous perennials, strawberries are fairly easy to grow, especially in containers. The strawberry (Fragaria ananassa) is a member of the Rosaceae (rose) family and is not a berry or fruit, but is actually an enlarged part of the stamen of the plant. This is the only “fruit” of the plant that brings seeds from the outside, each berry has about 200 seeds.

While I like to pick a few berries here and there in my garden, I also enjoy the appeal of the plant’s gleaming green foliage, tiny white or pink flowers, and of course bright red berries. I plant my strawberry plants in various pots and also mix them with flowers, herbs and baby salad.

Strawberry plants are great for container gardening as the plants are only 6-8 inches in size and prefer tight spaces. Containers keep the berries away from the soil, which is necessary during the ripening period. If the plants are grown in containers, we can more easily prevent pests (especially naked snails) from eating the sweet berries.

The three main parts of the strawberry plant are the roots, the crow and the three-part leaves. The plants last for about three to four years before they stop growing berries. All of the strawberry plants will be runners, and new baby plants will appear on these. Once removed and planted, these infant plants will become the next generation to produce berries, so even though the main plant will only live for a few years, the dolls will provide you with additional plants in the future.

The two most widely grown varieties are the standard June Bearing variety, which in Southern California can produce large berries during the summer from April. The Ever Bearing variety has a long season and is grown from spring to autumn. You can buy bare-rooted strawberries in the winter and a wide variety of seeds in the form of seeds, but the easiest way to start your strawberry garden is to buy small plants in six-packs or 4-inch pots at your local nursery. I’ve seen even bigger plants in 1-gallon pots, and ones that have already been planted in hanging baskets.

The well-growing varieties in our area are planted by local nurseries. “Sequoia” is a popular, perennial variety that comes in six packs and produces large red berries within about 60-70 days of planting.

Choose a warm, sunny place in your garden for strawberries, where at least six hours a day of sunlight will correspond to more “” berries! Choose organic potting soil that drains well and a good drainage pot as the plants need good drainage to produce berries and stay healthy. The plants can be grown in a variety of pots, from long, narrow window boxes to the increasingly popular “strawberry pots.” The strawberry pot is a pot with tall, urn-like side pockets. Due to their cascading quality, strawberries can also be used in hanging baskets, where you can enjoy their foliage and berries hanging at eye level or outside the window. Add fishmeal to the soil of the pots before planting and feeding them regularly. Do not remove water from the berries during watering to prevent fungus.

As soon as your new plants start releasing runners or tendrils, remove the miniature infant plants from the end of the runners and plant them in their own pots. It is important to do this in the first year of the plant for a good berry crop. The “strawberry pot” is designed for the strawberry plant on top, and as the runners form, remove them from the mother plant and plant them in the pot pocket. It’s a good idea to date newly transplanted runners so you can keep track of their age. During the growing season, remove all dead and dying leaves from the plants. When winter arrives, leave the leaves on the plant, which will eventually turn brown and die. Remove the browned dead leaves in the spring when the new green growth appears.

Next up is my favorite strawberry dessert I ate at Fishery’s Restaurant in Pacific Beach. I never have enough strawberries in my garden to satisfy my desire for sweet delicacy, so I buy strawberries at the local grocery market, where quality and flavor are closest to growing at home.

Strawberry glazed strawberries

(4 servings)

1 pint strawberry, sliced

1 page unsweetened butter

2 pages. Brown sugar

1-1 / 2 tab. balsamic vinegar

Favorite vanilla ice cream, frozen yogurt or soy ice cream

Mint leaves for decoration

Melt the butter in a non-stick pan and add the brown sugar.

When the sugar has melted, put the strawberry slices in the pan and toss to coat them with the brown sugar. Add the balsamic vinegar and swirl with the mixture to coat all the berries. Remove from heat and allow to cool slightly. Put one or two scoops of vanilla ice cream in the pots and pour over the warm strawberries and syrup. Garnish each dish with mint. (Don’t miss the butter, it really enhances the flavor and is only 1 flat.)


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