Attractive herbaceous perennial plants, strawberries are quite easy to grow, especially in containers. The strawberry (Fragaria ananassa) is a member of the Rosaceae (rose) family and is not a berry or fruit, but actually an enlarged part of the plant’s stamen. It is the only “fruit” of a plant that produces its seeds on the outside, with each berry having approximately 200 seeds.
While I enjoy picking a few berries here and there in my garden, I also enjoy the attractiveness of the plant’s shinny green foliage, tiny white or pink flowers and of course, its bright red berries. I plant my strawberry plants in a variety of containers and I also mix them in containers with flowers, herbs and baby lettuce plants.
Strawberry plants are great for container gardening, since the plants are only about 6 to 8 inches in size and they prefer cramped quarters. Containers also keep the berries off the ground, which is necessary during their ripening period. Growing your plants in containers will also make it easier to keep pests (especially slugs & snails) from eating the sweet berries.
The three main parts of the strawberry plant are the roots, crow and three-parted leaves. The plants will last about three to four years before they stop producing berries. Each strawberry plant will produce runners and on these runners, new baby plants will appear. Once removed and planted, these infant plants will become the next generation to produce berries, so even though the main plant will only last a few years, its babies will provide you with more plants for the future.
The two most common varieties grown for consumption are the standard June Bearing variety, which can produce a large crop of berries through the summer, beginning in April in Southern California. The Ever Bearing variety has a long season, producing from spring through fall. You can purchase bare-root strawberries in the winter and many different varieties in seed form, but the easiest way to start your strawberry garden is by purchasing small plants in six-packs, or 4-inch pots from your local nursery. I have even seen larger plants in 1-gallon size pots and some that are already planted in hanging baskets.
Local nurseries will stock the varieties that grow well in our area. “Sequoia” is a popular ever-bearing variety that can be found in six-packs and will produce large red berries in approximately 60 to 70 days after planting.
Choose a warm, sunny area in your garden for your strawberry plants, one that receives at least six hours per day of sunlight ” more sunlight equals more berries! Select an organic potting soil that drains well and a container with good drainage, since the plants require good drainage in order to produce berries and stay healthy. Plants can be grown in a variety of containers, from long, narrow window-style boxes to the ever-popular “strawberry pot.” The strawberry pot is a tall urn-like pot with pockets on the side. Because of their cascading quality, strawberry plants also work very well in hanging baskets, where their foliage and berries can be enjoyed at eye-level or hanging outside a window. Add fish meal to the soil in your pots before you plant and feed them regularly. Green Gardens Nursery in Pacific Beach recommended Dr. Earth “” Organic Tomato, Vegetable and Herb Mix. Keep water off your berries when you are watering to prevent fungus growth.
As your new plants begin to send out runners or tendrils, remove the miniature baby plants at the end of the runners and plant them in their own pots. It is important to do this in the plant’s first year to ensure good berry production. The “strawberry pot” was designed for a strawberry plant at the top and as the runners form, remove them from the mother plant and plant them in the pot’s pockets. It is a good idea to date your newly transplanted runners so you can keep track of their age. During the growing season, remove any dead and dying leaves from your plants. When winter comes, leave the leaves on the plant, which will eventually brown and die off. Remove the browned dead leaves in the spring, as the new green growth appears.
Following is my favorite strawberry dessert, inspired from one I’ve enjoyed at the Fishery Restaurant in Pacific Beach. I never have enough strawberries in my garden to satisfy my craving for this sweet treat, so I purchase strawberries at my local Farmer’s Market, where the quality and taste is closest to home grown.
Balsamic Glazed Strawberries
(4 Servings)
1 pint strawberries, sliced
1 tab. unsweetened butter
2 tab. brown sugar
1-1/2 tab. balsamic vinegar
Your favorite vanilla ice cream, frozen yogurt or soy ice cream
Mint leaves for garnish

Melt butter in a nonstick skillet and add the brown sugar.
Once sugar is melted, add the strawberry slices to the pan and toss to coat them in the brown sugar mixture. Add the balsamic vinegar and toss the mixture to coat all the berries.Remove from heat and let cool slightly.Place a scoop or two of vanilla ice cream in dishes and top with the warm strawberries and syrup.Garnish each dish with a mint sprig. (Don’t omit the butter, it really adds to the flavor and is only 1 tab.)