Wild strawberry
Strawberry - a plant once highly valued, today somewhat forgotten. In the Middle Ages it was considered a remedy for fever, inflammation of the oral cavity, vaginal discharge and, in combination with wine, a cure for snakebites.
This plant has not only tasty fruit, but above all, beautiful leaves.
They are a rich source of tannins, flavonoids, phosphorus, calcium, cobalt and iron. They also contain vitamins: C, A, B1, B2, B6, E, H, PP and essential oils.
The fruit contains carotenoids, anthocyanins, mineral salts, sugar compounds, vitamins (a handful of strawberries supplements the daily requirement for vitamin C) and organic acids. Of the latter, salicylic acid is important - it brightens the complexion, has an astringent effect and regulates sebum secretion (if you don't have sensitive skin, you can use strawberries as a mask).
When it comes to eating larger amounts of these fruits, you don't have to worry about calories. They have very little sugar in them and even have properties that speed up metabolism.
Strawberry also has diuretic, antidiarrheal and strengthening effects. It also helps in the treatment of kidney stones and gout.
In herbal medicine, strawberry leaves are most often used in the form of an infusion.
In cooking, the fruit (sometimes the leaves too) is used as an addition to game. It can be used to make jams, wines, ice creams or added to salads. They are quite difficult to process (they easily become bitter), so I personally recommend them raw - straight from the bush.
Strawberry - the one who knows it well,
who often wanders around the forest.
It would be good for a larger group to get to know her
and became infatuated with its properties.
