Strawberry and rhubarb buns – a short story of the mighty strawberry
Small, red, and irresistible
June is that moment in the year when the world smells like strawberries. And we mean literally — all it takes is a stroll through your local market. But before these red beauties made their way onto our plates and into our desserts, they had quite the journey. From the wild to the garden, from the Americas to Europe, and — as it often goes — it all started with a happy accident.
From two continents into one basket: the birth of a garden queen
Our modern garden strawberry, Fragaria × ananassa, isn’t some ancient heirloom passed down from Roman farmers. Nope — it’s a relatively young botanical creation, born in the 18th century.
It’s the love child of two wild species: the small and fragrant Fragaria virginiana from North America, and the juicy, sun-kissed Fragaria chiloensis from South America. The latter made its way to Europe thanks to a French gardener who was part botanist, part spy, and (clearly) part romantic.
They met in France, joined forces, and boom — the strawberry as we know it was born. Sweet, red, juicy… honestly, how could anyone resist?
So… why straw-berry? A name with a twist
Ever wondered where the name strawberry actually comes from? No, it’s not because the berries grow on straw (though mulching with straw was a thing).
One theory is that it comes from the Old English word “streawberige,” where streaw means straw and berige means berry. Others believe it’s related to the way wild strawberries used to stray or strewn across the ground with their long runners. Some even suggest that kids used to thread them on straw pieces and sell them — strawberry necklaces, if you will.
Whatever the true root, one thing is clear: the name stuck, and the berry spread — fast. Now when we say “strawberry,” there’s no mistaking what we mean. Red, sweet, summery joy.
Recipe time: strawberry-rhubarb buns with crumble on top
Today, we’re not crossbreeding plants — we’re blending flavors. Because strawberries? They love good company — especially the kind that’s creamy, tart, and a little bit crunchy.
So today we’re making:
Soft, buttery strawberry-rhubarb buns with a creamy cheese center and golden crumble topping.
The kind that smells like sunshine and disappears while still warm
