Strawberry leaf

Habitat & Origin

Strawberry leaf comes from both wild and cultivated strawberry plants that naturally grow along light forest edges, slopes and open spaces in Europe and Western Asia. The plant prefers humus-rich, well-drained soils with filtered sunlight, forming dense mats under shrubs and trees. Today strawberries are grown worldwide in temperate gardens and small-scale cultivation. For botanical use the leaves are harvested after flowering, when the leaf tissue is firm and aromatic. At Maison Tisane we select batches with fresh green leaves and a clean, soft scent; the leaves are dried gently so their natural structure and green character remain recognisable in the cup.

Active compounds

Strawberry leaf is rich in gentle tannins and flavonoids (such as quercetin and kaempferol) that give it a lightly astringent yet friendly character. It also contains traces of vitamin C, organic fruit acids and minerals, contributing to the fresh green tone in the cup. The combination of leaf green and fine aromatic compounds makes strawberry leaf an elegant, softly fruity base in botanical blends.

Ayurvedic approach

In both European herb traditions and Ayurveda, strawberry leaf was seen as a cooling, ordering leaf that brings clarity after rich meals or warm days. Its light astringency offered Pitta and Kapha a sense of air and structure, while Vata approaches the leaf with attention. Interestingly, the leaf used to be consumed more often than the fruit itself: hunters and herders carried it as a “forest-edge tea” for its simple, refreshing character. Energetically it feels like morning light through foliage: quiet, clarifying and softly returning to balance.

Flavour profile & Blending