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The various species of juniper grow as shrubs and small trees throughout North America as well as the Middle East. The seed cones look like berries and most are edible. All of the species of juniper grow berries but some are considered just too bitter to eat. Many also have medicinal properties.
In addition to J. communis, other edible species include J. drupacea (The Syrian Juniper), J. oxycedrus (Prickly Juniper), J. phoenicea (Phoenicean Juniper), J. deppeana (the wild juniper, Alligator Juniper which drops its waxy berries), J. virginiana (Eastern Red Cedar or Red Cedar Juniper) and J. californica (California Juniper). [1]
Some species' berries shoulod not be eaten, so identification is important. The berries of Juniperus monosperma (One Seed Juniper) are rather unpalatable. This tree-like, bluish Juniper is used in landscaping and looks a little like an arborvitae. The berries of J. Sabina (Savin Juniper), are toxic and consumption is inadvisable. [2] If the shrub is a needle-leafed evergreen with red berries, it is a Yew, and its berries and could cause a gruesome death.
The berries are greenish the first year and bluish purple when ripe the second year. They taste best late in the second year and are sweeter yet in the spring of the third year when they are sweeter. Some people enjoy eating them raw, while others find them distasteful.
Culinary Uses
I first heard of using juniper berries when a friend gave me some venison and I decided to make venison sausage. The tastiest sounding recipe called for juniper berries to cut the "gamey" taste. Since then I have discovered a whole list of recipes using the berries.
Their primary food use of juniper berries is as a seasoning and can be used to flavor stew or meat. Some Indians dried them for winter use, grinding into a mush and forming them into cakes. The berries have been roasted and ground for use as a coffee substitute. Also, Juniper leaves can be used to add a smoky flavor to grilled fish.
Juniper berries perform a quite unique role by contributing as much to the character of food not only by way of their specific taste profile but also through their 'freshening' ability. As well as flavoring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. [3]
Dried Juniper Berries
The hearty flavor of juniper goes well with the strong flavors of red mkeat and game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Six juniper berries per pound of meat is excellent with moose, venison or rabbit and poultry. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice, onions and garlic. [4]
In Sweden, juniper berries season pâtés and sauces. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper is a good addition to any dish requiring alcohol. Fruit dishes, such as apple tarts and pickled peaches, also harmonize with this flavor. [5]
In the 1500's, a Dutch pharmacist created a "new" inexpensive diuretic using the juniper berry. He called the new product gin. The drink caught on (for other reasons) and today the juniper berry is still giving gin its distinctive and well-known flavor. [6]
Medicinal Uses
The berries were used by herbalists in the Middle Ages to prevent infection and avoid contagious diseases. Those who treated people during the Black Death usually kept a few berries in their mouths forming an antiseptic barrier. A strong tea of the berries was used as a disinfectant for needles and bandages. [6]
The Cree called juniper Ka-Ka-Kau-mini and made a poultice for wounds out of the inner bark. J. horizontalis is called sik-si-nou-koo (black round objects) by the Blackfoot. Many Indian tribes believed that if a woman took a daily tea made with five juniper berries, she would not become pregnant.
A liniment was made by the Blackfoot to remedy backaches by infusing juniper root and poplar leaves. They also used an infusion of the root as a general tonic. People drank juniper berry tea for sore throats, colds and tuberculosis. The Inipiat used a berries and twigs tea for respiratory problems. An “incense” of the needles has often been burned to cleanse a house, driving infectious disease out.[6]Juniper oil extract has been used as an external application for stiff joints, but should be diluted with other oils (e.g. olive or almond oil) because it can cause blisters.[7]
Juniper is well known by today's herbalists as an excellent diuretic, cleansing out the kidneys and bladder. It is especially effective for dissolving kidney stones. The oil of juniper can be irritating to the kidneys if they are weak. To avoid this, juniper is usually used with a demulcent such as marshmallow root. Juniper berries may be used to treat digestive problems. The berries are known to stimulate the production of hydrochloric acid in the stomach. Juniper berries have also been used to expel gas.[7]
Other Uses
Juniper berries and roots can be used to make brown and purple dyes. The Blackfoot used juniper branches to floor their sweat lodges and to floor the Sun Dance lodge. Some proud Native American horse owners would bathe their horses in water in which juniper root had been soaked. This would make the horsehair shine. A decoction of juniper branches is an anti-dandruff rinse.
Black beads can be made from juniper berries by this traditional method. After collecting a fair quantity of berries, you string them on a small sliver of wood and let them dry. After they have dried, pour grease on the fire and smoke the dried berries in the thick smoke, turning the berries black. Polish and string the beads interspersing with wolf willow beads.
For a plant versatile enough to offer edible parts, to provide craft materials and to be pleasing to the eye, try junipers in YOUR garden!
Thanks to Xenomprf, Evert, Kennedyh and palmbob for use of their photos in Plantfiles!
I have a 'growing my own food' obsession that grew out of my overlapping interests in cooking, nutrition and gardening. I am also a teacher (but outside the System), a writer, and a builder… and a craftsperson and... and… and many other things, LOL. In fact, I guess I am a generalist.
I live in the southern Appalachian Mountains on a hillside with a creek in front and drive a 15 year old truck I lovingly call “My Farmer’s Ferrari.”
Posted by wayfarers (from Washington, DC) on February 15, 2008 at 10:39 AM:
I believe J. chinensis is another edible species but am having difficulty finding any information. Could you let me know?
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Posted by darius (from Marion, VA) on February 15, 2008 at 11:41 AM:
Sorry... I was able to find more information on the few that are not edible. Since most junipers are edible, at worst it might just taste terrible.
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Subject: For food which species is best?
Posted by pajaritomt (from Los Alamos, NM) on February 13, 2008 at 2:36 PM:
I have ruled out all the ones that are toxic or bad tasting, but you don't say what your favorite cooking junipers are. Our state is covered with one-seed juniper which I gather don't taste good, and Rocky Mountain juniper, naturally. We also have some Alligator cedars. What kind do you use for flavoring meat and game? Any of these or some other?
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Posted by darius (from Marion, VA) on February 13, 2008 at 4:13 PM:
What started me on this journey was a recipe, followed by ordering some dried juniper berries from Penzey's. Penzey's label says they come from Albania, which could then might be J. drupacea or J. phoenecia. It was only after tasting the results that I researched them and I WILL have some in my garden. J. virginiana may be what's growing between my creek and the road, I need to check. But for sure I will want some prostrate junipers in my yarden.
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Posted by Sharran (from Calvert City, KY) on February 13, 2008 at 8:23 PM:
Darius,
Your article brought back some very good memories. My great aunt used to take me with her up into the mountains on a search for several different berries, one of them was juniper. It was important to her that she pick the berries while the dew was on them. That is all I remember about the juniper, I have no idea what she made with it or what she used it for, but as soon as I read your article, I had a flood of memories.
Thank you, it is a great article.
...
Posted by darius (from Marion, VA) on February 13, 2008 at 10:12 PM:
pajaritomt and Sharran...Thanks! Late today, I came across juniper berries on a gourmet web site I order from (chefshop.com)... theirs is juniper communis. I haven't had time to look and see if it will grow here.
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Posted by pajaritomt (from Los Alamos, NM) on February 13, 2008 at 10:41 PM:
Thanks for the info! I will look into it.
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Posted by bbrookrd (from nantucket, MA) on February 14, 2008 at 12:21 AM:
I have a several acres of Juniperus virginiana, and now I will start to use them in cooking. I may just have to catch a few rabbits that eat my bulbs and cook them up in a nice sauce with Juniper berries. Thanks, Patti
Posted by darius (from Marion, VA) on February 14, 2008 at 2:25 PM:
Sorry, I forgot I switched to Tabs on the toolbar. It made a new tab and I overlooked it.
...
Subject: Nice
Posted by phicks (from Lakeland, FL) on February 13, 2008 at 10:28 AM:
Great Article Write Some More Paul H
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Subject: thanks for a nice article
Posted by Dutchlady1 (from Naples, FL) on February 13, 2008 at 7:33 AM:
I have used juniper berries in cooking for years; it's nice to learn more about them.
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Posted by doccat5 (from Fredericksburg, VA) on February 13, 2008 at 8:13 AM:
Very interesting article, Darius. Good information. Thanks for sharing :)
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Posted by AYankeeCat (from Fairfield County, CT) on February 13, 2008 at 10:08 AM:
Darius - thank you so much for this article. I knew that I needed to add a juniper communis to my yard for the berries, but didn't like the size and shape. Now I know which other junipers I can use! This is so helpful!
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Posted by Dea (from Frederick, MD) on February 13, 2008 at 2:27 PM:
Fantastic article Darius - I've used them only occasionaly in cooking but sure know more now than before - really great read!
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Posted by Lindawalkabout (from Holden, MO) on February 13, 2008 at 2:39 PM:
Darius great aritcal , packed with lots of information. I will be getting an edible juniper for the garden after reading this, thank you : )
Some species' berries shoulod not be eaten, so identification is important. The berries of Juniperus monosperma (One Seed Juniper) are rather unpalatable. This tree-like, bluish Juniper is used in landscaping and looks a little like an arborvitae. The berries of J. Sabina (Savin Juniper), are toxic and consumption is inadvisable. [2] If the shrub is a needle-leafed evergreen with red berries, it is a Yew, and its berries and could cause a gruesome death.
The hearty flavor of juniper goes well with the strong flavors of red mkeat and game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Six juniper berries per pound of meat is excellent with moose, venison or rabbit and poultry. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice, onions and garlic. [4]
Other Uses
