Strawberries have been enjoyed for centuries. The Italians were eating them some 2,000 years ago and early settlers in the United States were introduced to strawberries by the Native Americans. California is the biggest producer of strawberries in the U.S., but this much loved fruit is grown worldwide. The strawberry's botanical name is frugaria, which is Latin for fragrance, and the strawberry is a member of the rose family.

Strawberries are familiar in history. Madame Tallien, who featured prominently during the French Revolution, was known to periodically bathe in a tub filled with fresh strawberries. The strawberry is also a symbol for Venus, the goddess of love, because it is red and heart-shaped.

As if you needed a good reason to indulge in a cupful (or bowlful!) of strawberries, they pack a nutritional punch that cannot be beat. One cup of those bright red darlings offers a wealth of vitamin C and fiber, yet only has 50 calories. To reap the benefits of this beautiful fruit, add a handful to your favorite cereal, a bowl of vanilla ice cream, a smoothie, or a salad of mixed greens.

When choosing strawberries at your supermarket, look for packages that offer bright red berries with dark green tops. Avoid any packages that have one or more moldy berries. Once a strawberry is moldy, chances are the mold has spread to the other berries in the package. If you are picking your own strawberries right from the plant, select fruit that is firm yet red for maximum health benefits and taste. Wash your strawberries when you plan to eat them. If you wash them and put them aside for a day or two, the berries will soften and spoil. Also, eat your strawberries raw instead of cooking them. Cooking strawberries removes their vitamins.

Here is a delicious spinach salad recipe that you can enjoy as a side dish. Not only is it packed with nutrition, but you will love the bright colors of this tasty salad. Rinse a pint of strawberries under cool water. Slice off the caps and pat the berries dry. Slice the berries into quarters. Under cool running water, rinse two bunches of fresh spinach and remove any tough leaves. Pat dry. Tear the leaves into bite-sized pieces and place into a bowl. Add the sliced strawberries. Add olive oil and balsamic vinegar to taste. Toss the salad and eat.

You can enjoy the delicious taste of strawberries year round because commercial suppliers make them available at your local grocery store in the produce section or you can grab a bag of the frozen variety. But most people agree that strawberries taste best when they are in season, which is in late spring during the month of June.