Strawberry
October
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About
Strawberries are a family favorite and easy to grow, making them an easy choice for new gardeners. In many parts of the country, strawberries are a summer crop, but here in Florida they grow best during the cooler months of the year. Plant yours in early fall to enjoy tasty berries in February and March which is the peak here.
Strawberry plants are low-growing herbs that spread into clumps via runners (a stemlike growth extending from a mother plant’s growing point). Strawberries are normally grown as annuals here in Florida because they typically decline as temperatures rise in the summer.
Sow
Planting times vary depending on where you are located. Gardeners in North Florida can plant between September 15 - October 15, those in Central Florida between September 25 - October 25, and South Florida gardeners can plant between October 1 until the first of December.
Use transplants for planting; bareroot transplants are the most common, but you may also find plug (container) transplants in plastic trays or pots at garden centers.
Grow strawberries in a full-sun location with at least 8 hours of direct sunlight. You can plant strawberries in rows in raised beds or in planter boxes, pots, or other containers. Be sure to use soil well mixed with compost or a potting mix. Plants should be placed 10 -18” apart and rows 12” apart. Raised beds create a well-drained soil environment in which roots have sufficient oxygen for survival during periods of heavy rain. Before planting, mix in about two pounds of a fertilizer containing nitrogen, phosphorus and potassium (e.g. 10-5-10) per 10 feet of soil. Mulching helps to keep weeds down and protects the berries from the soil. Remember to water regularly if there is no rain.
Flowering and fruiting begins in November and continues through April or May. Fruit set will not be constant, but will have two or three cycles, and can be interrupted by freezes.
Currently, three varieties are suggested for the Florida home garden: 'Camarosa', 'Sweet Charlie', and 'Festival'.
Care
Healthy transplants are one of the best defense strategies for warding off diseases and pests. Purchase plants from reputable nurseries or garden centers.
Most diseases on leaves, flowers, or fruits can be controlled with fungicides for home garden use. Make sure the label specifies that it can be used on strawberries and follow all label directions. Be sure to remove dead and diseased leaves from the plants to reduce infection.
Control powdery mildew with applications of sulfur. Make sure temperatures are cooler than 80°F before applying sulfur, or it will cause burns on fruit and foliage.
Insects on strawberry plants will change with the season. Caterpillars are found early in the season; aphids and thrips later. Spider mites are a persistent pest — look for them around December.
Nematodes and soilborne diseases can cause problems if you plant your strawberries in the same spot each year. Switch your planting areas, and avoid planting strawberries in spaces where tomatoes, eggplant, or other vegetables susceptible to verticillium wilt have just been grown.
Temperatures below 32°F will damage the fruit and flowers of strawberry plants, but the crowns and leaves will survive to temperatures in the low 20s if they have been acclimated to cool weather.
If a freeze comes along, protect the plants by covering them with old sheets or a commercial row cover during the afternoon and all night. Anchor the coverings so that the wind does not blow them off the plants.
Harvest
The first berries should be ready to pick roughly 90 - 110 days after planting. If you have trouble with birds or rabbits stealing fruit, try using netting to protect the plants.
Strawberries are ready to harvest when three-quarters of the berry's surface is red. Once the fruit is completely red, it rots quickly, so be sure to harvest regularly, usually every two to four days.
References:
UF/IFAS Sites & Publications
Submitted by: Cynthia Nazario-Leary, Environmental Horticulture Agent, and Kristy Welch, Master Gardener Volunteer, UF/IFAS Extension Alachua County.
Selecting, Preparing and Storing
Strawberry shortcake or chocolate dipped strawberries is what usually comes to mind when we think about strawberries! They are not just used for desserts or entertaining! They can be used in salads, drinks, side dishes, salsas, appetizers and main dishes. A half a cup of fresh strawberries provides 160 percent of the recommended dietary allowance of vitamin C for children ages 1 to 8. In addition to vitamin C, strawberries also contain antioxidants, fiber and folate, which are important for overall health and can help reduce chronic disease.
When shopping for strawberries make sure you select ripe berries, because they cannot ripen once they are picked, that are plump, fragrant and firm with a bright glossy red appearance. The strawberry caps should be bright green with no white shoulders at the stem. You do not want any signs of bruised or shriveled berries and avoid containers with mold or leaking juices. Store strawberries at 32 to 36 degrees in the crisper drawer of the refrigerator. Strawberries can only be stored for up to seven days under optimum conditions.
A dash of balsamic vinegar, lemon juice or orange juice will bring out the flavor of strawberries. The nutritional value for 1 cup strawberries is: Calories: 46; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 11 g; Protein: 1 g; Sodium: 1 mg
Strawberry Caprese Salad with Balsamic and Mint
Ingredients:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 1/2 tablespoon brown sugar
1 pint of cherry tomatoes
1 container of strawberries (about 1 pound, cut in quarters)
1 handful of basil, shredded
1 handful of mint, shredded
salt and pepper to taste
8 ounces of mini mozzarella balls
Method: Mix together the olive oil, balsamic vinegar and brown sugar, whisking until smooth. Cut the cherry tomatoes in half, place in bowl, salt and pepper to taste.
Quarter the strawberries. Add strawberries and mozzarella to a large bowl and add in cherry tomatoes. Add in basil and mint. Toss with balsamic dressing and serve immediately or refrigerate.
Selecting, Preparing and Storing Strawberries submitted by: Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.
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