Juniper

Common Name

Like many herbs and spices, juniper berries have been found in ancient Egyptian tombs, including Tutankhamum's and were popular in ancient Greek and Roman cultures.

It is said that Olympic athletes were given juniper berries to increase their strength and stamina. Egyptian papyrus indicates that juniper berries were first used to treat tape worms, which is how they were likely introduced as a culinary ingredient.

When black pepper became very expensive, ancient Romans used juniper berries as a substitute. Early in their culinary history juniper berries were used as both air fresheners and in natural medicine. In the 1600s', juniper berries were used to create gin - a tradition that continues today. The word 'gin' in fact means 'juniper' in both French and Dutch.

Juniper communis, is a shrub reaching approximately six feet high. Juniper berries are the only culinary spice that comes from a conifer.

Juniper berries are popular in German, Dutch, Scandinavian and Asian cuisines as the berries grow prolifically in the wild. The berries take two or three years to ripen and are hand-picked or gently shaken onto ground sheets.

Ripe juniper berries are a dark blue and relatively soft to the touch. They have no smell on their own, but once crushed their aroma is quite penetrating, with notes of pine and gin.

Purported Medicinal Qualities*

Juniper berries are one of the main components of gin, which was originally made for medicinal purposes. Unripe juniper berries were used as a diuretic and treatment or prevention of urinary tract infections. Essential oil of juniper has been used to detoxify, relieve cramps and to remedy skin problems like acne and eczema.

Historically, juniper berries have been used to:

• Prevent water retention
• Aid digestion
• As an anti-septic
• Ease cramps
• As a diuretic
• As a source of vitamin C
• As a carminative
• Reduce inflammation
• Induce contractions (avoid during pregnancy and nursing)

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Juniper berries impart a refreshing taste to many meat and vegetable dishes but are perhaps most often associated with wild game and sauerkraut. Juniper berries are strong enough to cut through the strong fatty flavors associated with wild boar, venison, rabbit and moose meats. Juniper berries should be crushed slightly before using and only a few berries are required to receive maximum flavor.

Berries will lose their flavor relatively quickly when stored, so it is best to purchase small quantities only as you need them.  Food for thought:

• Add crushed juniper berries to marinades and sauces
• Add juniper berries to pork, beef and chicken dishes
• Juniper berries pair beautifully with turkey and goose - try some in stuffing or gravy
• Add juniper berries, diced apple and cooked bacon to winter vegetable and cabbage dishes, or to cabbage rolls.
• Simmer juniper berries in soups and stocks
• Float a few juniper berries in gin martinis or use to spice up a gin and tonic.

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