This edible parts of this plant are mainly the small red fruits, which are somewhat tasteless, and the leaves and flowers, which can be eaten raw, cooked, or in a tea. The primary nutritional benefit of Indian strawberry are some vitamins and minerals. They are also a source of flavonoids and other antioxidants. They can be added to nearly anything to add some nutrition and a small hint of sweetness. Their subtle flavor makes them a welcome addition to many dishes, including salads and desserts, for instance sprinkling them over a bowl of ice cream or adding them to jams, jellies, and other dessert dishes, especially where other fruits are used.
A poultice can be made by crushing the leaves together and can be used to treat common skin ailments, such as eczema. Other species in this family have be used treat gastrointestinal disorders, such as ulcerative colitis, and other problems, such as inflammation and diabetes. The Indian strawberry fruits contain sugar, protein, and vitamin C. Medicinally, the entire plant is an anticoagulant (stops bleeding), antiseptic (kills germs), purifier, and fever reducer. Furthermore, the plant’s anti-inflammatory properties make it useful for easing laryngitis and tonsillitis. As a poultice, other uses of the plant include the treatment of boils, abscesses, burns, ringworm, and snake and insect bites. For upset stomach, one can create a medicinal beverage by adding one-fourth of a cup of strawberries to eight ounces of water. Then, blend or crush the fruit, adding honey, vanilla, or mint for taste, and finish by adding ice.
So, remember to try and eat one wild food every day! If you have any questions or comments or ideas for wild food articles or recipes, please email [email protected].