The Strawberry originates from Chile (America) and is a subtropical fruit. In Indonesia, it is widely cultivated in the highlands of West Java (Lembang, Cianjur, Cipanas, Sukabumi), East Java (Batu and Situbondo), Central Java (Magelang and Purbalingga), Bali (Bedugul), and North Sumatra (Berastagi). Strawberries contain important antioxidants, namely anthocyanins (a crucial component in fighting various diseases, such as cancer, cardiovascular disease, and nerve disorders), polyphenols, Vitamin C, folic acid, and Vitamin E.

It grows in highlands at an altitude of 1,000–1,500 m above sea level (m.a.s.l.), with relatively cool air temperatures of 22–28C, sunlight that is not too strong, air humidity of 80–90%, and rainfall of 600–700 mm/year. It prefers sandy soil containing clay on mountain slopes and soil that is rich in organic matter for nutrient supply.

• Stem (Batang) Short, seemingly stemless, creeping (merayap), soft-textured, and non-woody.

• Leaves (Daun) Compound, with 3 leaflets. The color is green on top and pale green underneath. The shape is oval, with coarse serrations along the edges except near the base of the leaflet.

• Flower (Bunga) Bisexual or unisexual, with dioecious plants (tumbuhan berumah dua). 5 petals (mahkota), ovate shape, white color, with numerous pistils surrounded by yellow stamens. The calyx and corolla (petals) are not fused.

• Fruit (Buah) An aggregate accessory fruit (actually), conical to round shape. Young fruit is yellowish-green, turning red or reddish-yellow when mature, with a diameter of 1.2–1.8 mm (Note: 1.2–1.8 cm is more likely for the fruit itself).

• Seed (Biji) Very small. Each fruit has many seeds, located between the flesh, inner skin, and other inner parts. The shape is oblong-round, brownish and blackish color.

• Propagation is done by seeds and vegetative seedlings (suckers/runners and stolons).

Whitens teeth, prevents cancer, reduces inflammation and allergies, treats acne, acts as an astringent, smooths the skin, and maintains eye and brain health.

Thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, ellagic acid, and flavonoids (anthocyanins).