Four Season Alpine Strawberry Seeds 'Fragola Quattro Stagioni' - (Fragaria vesca)

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Seed Count:
Approx 30 seeds per pack
Days to Maturity:
100-120 to fruit
Heirloom, Non-Hybrid, Non-GMO seeds
  • Four Season Alpine Strawberries and flowers 'Fragola Quattro Stagioni' - (Fragaria vesca)
  • Four Season Alpine Strawberries 'Fragola Quattro Stagioni' - (Fragaria vesca)
  • Four Season Alpine Strawberry flowers 'Fragola Quattro Stagioni' - (Fragaria vesca)
  • Four Season Alpine Strawberry Seeds 'Fragola Quattro Stagioni' - (Fragaria vesca)

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Alpine Strawberry 'Fragola Quattro Stagioni' (Four Season) - Delicious Miniature Beauties 

Delicious, intense tasting aromatic small red strawberries packed full of flavor in a tiny package. 

An Italian ever-bearing hardy red strawberry with slightly larger fruit than other Alpine Strawberries and good production. Ever-bearing means production till a hard frost. Fragola Quattro Stagioni translates to Italian Four Season Strawberry.


The compact, heavy blooming, runner-less perennial plants produce large amounts of fragrant and tasty strawberries continuously from spring through fall. Space the plants at least 18" apart or use a very large container for maximum production. Superb in containers. Will often naturalize in partly shaded well watered areas of your garden.

Day-neutral, grows best in zones 5-8, but will tolerate colder climates with heavy mulching. Fruit production will be sporadic the first fall, but will start to produce from the second year on wards. Plant has compact growth and spreads by increasing its root mass, not by runners.


All strawberries up until the mid 1700's were all of the alpine or wood type; being very small, highly aromatic and having much more flavor than would be thought possible for their size. These characteristics are what made them so remarkable, along with their intense sweetness. Other names include timber strawberry, woodland strawberry, and wild strawberry.


A gourmet delight, these "fraises des bois" of legend, date to the 1700's.  Great in fruit salads, on cereal, stirred into chocolate-chip cookies, or on top of cheesecake. Simmered in a little sugar they can be used to infuse teas and vinegar's.

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