Juniper berries
(Juniperus communis)
Description
Juniper berries come from the evergreen juniper bush. They are, in fact, not berries, but fleshy seed cones with merged scales. They develop from hairy, unisexual flowers that develop into green flowers a year later. They are 6 to 8 cm large and take three years to ripen, so that green unripe berries and black ripe ones are often found on the same bush. The dried berries have a spicy, bittersweet flavour that gives a burning sensation in the mouth.
Origin
Juniper berries can be found in North America, northern Europe and Siberia to south-west Asia.
Did you know?
For centuries, this “magical plant” has been said to ward off evil and scare off evil spirits. The berries are also used to promote the healing of snake bites. In days gone by, the leaves were burned in order to enjoy their aroma.
The typically Dutch drink jenever is flavoured with juniper berries, and the English version, gin, derives its name from the Dutch jenever.
The use of juniper berries is contraindicated during pregnancy, but they are well-known for their use in treating urinary tract infections and gout and to stimulate menstruation.
Quality
Good quality juniper berries are large, round and fat, with a deep purple colour and somewhat glossy surface.
Uses
Sauerkraut is traditionally seasoned with juniper berries. In mountainous regions of Italy, France and Germany, they are used in the preparation of game, because of their neutralising effect. The leaves, both fresh and dried, are used for grilling fish. Other applications include marinades, poultry, sauces, ragout and pâté.
You can also place juniper berries in your barbecue fire: this lends a subtle flavour to your meat.