The fragrantly sweet juiciness and deep red color of strawberries can brighten up both the taste and aesthetics of any meal it is no wonder they are the most popular berry fruit in the world. Although strawberries have become increasingly available year-round, they are at the peak of their season from April through July when they are the most delicious and most abundant.

Summer fruiting strawberry plants crop over a very short period, not much more than three weeks. Perpetual strawberries however, produce three flushes of fruit, cropping throughout the entire summer. strawberries have more Vitamin C than citrus fruit. According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract.

Strawberries are used by some to treat anemia, joint disease, and to strengthen the circulatory system and help balance hormones. Strawberries contain high amounts of vitamin C, as well as iron. Vitamin C is an antioxidant. Strawberries are also a great source of pectin. Pectin is a soluble fiber that may lower cholesterol. Strawberries are filled with phytonutrients.

Strawberries have several anti-inflammatory properties. The phenols found in strawberries lessen activity of the enzyme cyclo-oxygenase, or COX. Non-steriodal anti-inflamatory drugs like aspirin or ibuprofen block pain by blocking this enzyme, whose overactivity has been shown to contribute to unwanted inflammation, such as that which is involved in osteoarthritis, asthma, atherosclerosis, and cancer.