Special Group Tours are now available
Zone: Outer Walkway Bed
Season of Interest: Late Spring (Flowers) and Early Summer (Fruit)
Dr. Woodward would have valued the Wild Strawberry for its cooling and astringent properties. In the 19th century, every part of the plant had a purpose:
The "Cooling" Berry: The fruit was often prescribed to reduce fevers and "cool the blood." It was also famously used to help dissolve dental tartar and whiten teeth.
Astringent Leaves: A tea made from the leaves was a common remedy for diarrhea and dysentery. It was also used as a mild diuretic to treat "gravel" (kidney stones).
Mouth and Skin: A wash made from the plant was used to soothe sunburns, skin rashes, and inflamed gums.
For the Woodward family, the Wild Strawberry was a delight that required minimal effort but offered great rewards:
The Gourmet’s Berry: While much smaller than modern supermarket strawberries, the wild variety is intensely flavorful and sweet. It was gathered by the bucketload for preserves, shortcakes, and fresh eating.
Living Groundcover: Its ability to spread quickly via runners (stolons) made it an excellent "living mulch" to prevent erosion and keep weeds down along the outer edges of the museum's pathways.
Indicator of Spring: The appearance of its white, five-petaled flowers was a reliable sign that the last frost had passed and the planting season was in full swing.
Form: A low-growing, perennial herb that spreads via horizontal stems (runners) to form a dense mat, usually only 4 to 7 inches tall.
Foliage: Features classic trifoliate (three-part) leaves with serrated edges. The leaves often turn a beautiful reddish-purple in the autumn.
Flowers & Fruit: Produces small white flowers with yellow centers in May, followed by tiny, red, teardrop-shaped berries that are much more aromatic than their cultivated cousins.
Fun Fact:Wild Strawberry is one of the parents of the modern garden strawberry—without this native American plant, our favorite summer dessert wouldn't exist!