Ripe, ruby red and refreshingly sweet, nothing says spring like peak-season strawberry picking—offering plenty to celebrate this National Strawberry Month.

These signature spring berries have been enjoyed by cultures around the world for centuries and are believed to be indigenous to Europe, Asia and North and South America. Now readily available at grocery stores and markets everywhere, historic accounts suggest that strawberries were not widely cultivated until the 17th century.

Today they are grown on 231 Virginia farms, covering 227 acres, according to the most recent U.S. Census of Agriculture.

An excellent source of vitamin C, strawberries were once used as a general health tonic to treat a variety of ailments. They’re also a good source of fiber and contain carotenoids and flavonoids that may be good for health.

There are countless ways to indulge in these beloved berries. Celebrate the strawberry’s versatility with energizing flavor fusions, like a strawberry matcha latte or strawberry-spinach salad.

Virginia Cooperative Extension recommends choosing shiny, firm berries with a bright red color and caps that are fresh, green and intact. Thoroughly wash them under running water before eating, cutting or cooking, and store in the refrigerator for one to three days.

Many Virginia strawberry farms offer pick-your-own strawberries. To keep ripe strawberries fresh after picking, don’t leave them on top of each other in buckets. Instead, place the berries on a cookie sheet in the refrigerator with a cotton towel laid over top to help them last longer.

To find fresh strawberries near you, visit the Virginia Grown website.

Strawberry Matcha Latte

For the matcha latte:

1 teaspoon matcha powder
2 ounces hot water
1 teaspoon liquid sweetener, if desired
ice
¾ cup milk

For the strawberry sweet cream:

2-3 strawberries
2 ounces heavy cream
1 ounce milk
1 teaspoon honey

In a small bowl, whisk matcha powder with hot water until dissolved and slightly foamy at the surface. Stir in liquid sweetener, if desired.

Add matcha and ¾ cup milk to a glass over ice, and stir until well combined.

In a blender, mix strawberries, heavy cream, 1 ounce of milk and honey until smooth. Pour on top of the matcha latte, and enjoy while cold.

Tip: Customize your matcha latte by adding vanilla or extra strawberries to the sweet cream for extra sweetness; substitute the honey for maple syrup to add complexity; add a layer of freshly chopped strawberries; or blend matcha with ice cream or ice cubes for a frozen beverage.

—Recipe adapted from The Dairy Alliance.


Strawberry-Spinach Salad

1 pound spinach, washed and dried, large stems removed
1 pint strawberries, washed, hulled and sliced
½ red onion, chopped
½ cup sugar
dash paprika
½ teaspoon prepared mustard
½ teaspoon Worcestershire sauce
2 tablespoons canola or vegetable oil
¼ cup vinegar
¼ cup pecans, chopped

Add spinach, strawberries and onion to a medium bowl.

In a small bowl, mix sugar, paprika, mustard, Worcestershire sauce, oil and vinegar. Blend until sugar is dissolved.

Drizzle dressing lightly over salad, and toss to coat.

Sprinkle nuts over top, and serve.

—Recipe adapted by Virginia Cooperative Extension