Can you eat the leaves of strawberries? (+5 Ways)

In this article, we will answer the question “Can you eat the leaves of strawberries?”. Moreover, we will discuss the nutritional benefits and the health risks associated with eating strawberry leaves. Finally, we will also discuss how to use the leaves of strawberry in cooking or culinary preparations.

Can you eat the leaves of strawberries?

Yes, strawberry leaves can be eaten. Strawberry leaves are not toxic and can be consumed in small quantities without any major health risks (1-2). 

While strawberry leaves are generally considered safe to consume, they are not commonly eaten. However, some cultures have traditional uses for strawberry leaves in herbal teas or infusions (3). 

It is important to note that the taste and texture of strawberry leaves differ from the fruit, so they may not be as palatable to some individuals. However, there are surprising ways to use them up in delicious ways. 

Strawberry leaves can be prepared in the following ways to reap their benefits.

  1. Toss the strawberry leaves in your salsa or salad bowls.
  1. It can be used to make Italian desserts with whipped ricotta cheese.
  1. Add them in soup.
  1. Toss the strawberry tops with lettuce, avocado, bean sprouts, cooked prawns, and lime juice dressing and serve as a main dish.

As with any food, it is always a good idea to consult with a healthcare professional or nutritionist if you have specific dietary concerns or health conditions prior to consuming them in large quantities.

What are the nutritional benefits of strawberry leaves? 

While strawberry leaves are not as commonly consumed as the fruit itself, they do offer some nutritional benefits. Here, we summarize some potential nutritional components found in strawberry leaves:

  • Vitamins: Strawberry leaves contain various vitamins, including vitamin C, which is an antioxidant that helps boost the immune system and promote collagen production. They also contain small amounts of vitamin A and vitamin K (2).
  • Minerals: Strawberry leaves may contain minerals such as calcium, magnesium, and potassium, which are essential for maintaining healthy bones, muscles, and nerve function (4).
  • Antioxidants: Like the fruit, strawberry leaves contain antioxidants, such as flavonoids and phenolic compounds, which help protect the body against oxidative stress and reduce the risk of chronic diseases (3).
  • Tannins: Strawberry leaves may contain tannins, which are natural compounds with astringent properties. Tannins have been associated with potential anti-inflammatory and antimicrobial effects (1).

You should note that the nutritional composition of strawberry leaves can vary depending on factors such as the variety of the plant, growing conditions, and harvesting methods.

Are there any health risks associated with eating strawberry leaves?

Strawberry leaves pose minimal health risks and can be consumed safely in small quantities. 

While they are generally considered edible, individuals with allergies to plants in the Rosaceae family should exercise caution. Allergic reactions may occur, resulting in skin irritation, itching, or digestive discomfort (5). 

Thoroughly washing the leaves before use is essential to remove any dirt or potential contaminants. So, you should always clean the leaves properly prior to consumption following the recommended hygiene rules (6).

How can strawberry leaves be used in cooking or culinary preparations?

Strawberry leaves, also known as strawberry tops, can be used in various culinary preparations to add flavor and a unique twist to dishes. Here, we summarize some popular ways to incorporate strawberry leaves into cooking:

  1. Infuse water: Toss the strawberry tops or leaves into a pitcher of water and let it sit for at least an hour. This infused water can provide a refreshing and subtly fruity taste, offering a spa-like experience at home.
  1. Infuse vinegar: Enhance your vinegar by infusing it with strawberry tops. Place the leaves in a bottle of vinegar, such as white wine, red wine, or balsamic vinegar, and let it sit for at least an hour. 

The resulting strawberry-infused vinegar can be used in salad dressings, sauces, or drizzled over dishes for a unique flavor profile.

  1. Infuse booze: For a fruity twist to your cocktails, submerge strawberry tops in your preferred spirit, such as vodka, rum, or gin, and let it infuse for at least two days. 

The strawberry-infused booze can be used to create delicious cocktails like Strawberry Gin Smash or Strawberry Mojito.

  1. Flavor kombucha: Add a rich strawberry scent to homemade kombucha by incorporating strawberry tops during the fermentation process. This can infuse the kombucha with a delightful strawberry flavor.
  1. Blend into smoothies: Instead of trimming the tops, include whole strawberries, including the leaves, in your smoothie. This is particularly effective when blending with greens like kale or spinach, providing an extra boost of nutritional value.

We hope that you enjoy and try these creative uses to make the most of your strawberry leaves, enhancing the taste and aroma of your beverages and dishes!


In this article, we answered the question “Can you eat the leaves of strawberries?”. Moreover, we discussed the nutritional benefits and the health risks associated with eating strawberry leaves. Finally, we also discussed how to use the leaves of strawberry in cooking or culinary preparations.


1. Kårlund A, Salminen JP, Koskinen P, Ahern JR, Karonen M, Tiilikkala K, et al. Polyphenols in strawberry (Fragaria × ananassa) leaves induced by plant activators. J Agric Food Chem [Internet]. 2014 May 21 [cited 2023 Jun 18];62(20):4592–600. Available from: 

2. Šic Žlabur J, Bogdanovi´cbogdanovi´c S, Vo´ca SV, Skendrovi´c M, Babojeli´cbabojeli´c S, Fabiani R, et al. Biological Potential of Fruit and Leaves of Strawberry Tree (Arbutus unedo L.) from Croatia. Mol 2020, Vol 25, Page 5102 [Internet]. 2020 Nov 3 [cited 2023 Jun 18];25(21):5102. Available from: 

3. Buricova L, Andjelkovic M, Cermakova A, Reblova Z, Jurcek O, Kolehmainen E, et al. Antioxidant capacities and antioxidants of strawberry, blackberry and raspberry leaves. Czech J Food Sci [Internet]. 2011 [cited 2023 Jun 18];29(2):181–9. Available from: 

4. Stanisavljevic M, Gavrilovic-Damjanovic J, Mitrovic O, Mitrovic V. Dynamics and contents of minerals in some strawberry organs and tissues. Acta Hortic [Internet]. 1997 Sep 1 [cited 2023 Jun 18];439:705–8. Available from: 

5. Costa J, Mafra I. Rosaceae food allergy: a review. Crit Rev Food Sci Nutr  [Internet]. 2022 [cited 2023 Jun 15]; Available from: 

6. Beumer RR, Kusumaningrum H. Kitchen hygiene in daily life. Int Biodeterior Biodegradation [Internet]. 2003 Jun 1 [cited 2023 Apr 24];51(4):299–302. Available from: 

Was this helpful?

Thanks for your feedback!