I thought I knew good strawberries until I came to Costa Rica. While the country is known for its coffee, pineapple, and tourist spots, the strawberries cultivated in its volcanic regions are like no other. It was only today that I learned the strawberry is a flower, and its journey from farm to table is more intricate than I ever imagined.

Before even getting to the growing process, strawberry farmers in Costa Rica utilize plants like the cow’s tongue to reroute birds and other predators away from the strawberries. They plant the cow’s tongue at the corners of the farm so that birds take fruit from those plants before reaching the ripe strawberries in the greenhouses. They also minimize the handling of each plant, keeping the number of hands touching the strawberries as low as possible. Because the strawberry is a flower and its seeds lay on the outside of its skin, it absorbs everything that touches it. This is also why farmers in Costa Rica avoid pesticides, ensuring the safety and sustainability of their fruit for the people who consume it.

While these practices ensure sustainability for the land and the people, 95% of the strawberries grown are eaten within the country, with only 5% being exported. Costa Rica’s climate allows for year-round strawberry production, which keeps a steady flow of produce for its people. While these farmers may not be making large profits from exporting, it is clear that they care deeply for their land, their food, their business, and their people.