Juniperus communis is a native evergreen, whose berries are the main ingredient in gin. The commonly foraged berry was used by Romans for medicinal purposes while Greek warriors ate them raw to boost stamina.

The juniper berry is botanically characterized as a tiny conifer cone from the juniper shrub. The small berry has a dark blue color with a silver bloom and offers a sharp flavor similar to rosemary with citrus undertones.

Nutritional Value

The oil of the juniper berry is used as a diuretic, an aid in stomach aches, indigestion and used as an aid to usual drugs for diseases of the kidneys and bladder. Juniper berries stimulate the kidneys, and functions as a powerful detoxifier.

Serving Ideas

Juniper berries take two to three years to ripen on a bush. Once ripe, they are collected in baskets and laid out to dry, losing some of the bluish bloom in the process and turning a more blackish color. Once dried, the berry can be used whole or crushed to release more of their flavor. The juniper berry is a popular seasoning for game meats and in sausage preparations. It is used in the brine for corned beef and sauerkraut. Found often in European cuisine, such as meat stews, juniper tea, and sauces. At most, three or four berries are used for flavoring a dish.

Geography/History

Juniper bushes are native to the upper portion of the Northern Hemisphere; in Europe, Asia and North America. It is one of the most widely distributed shrubs. The use of the juniper berry dates back to Ancient Egypt; berries were found in the tomb of King Tut. Gin was originally known as jenever (juniper) in the Netherlands, where it was first produced.

Seasons/Availability

Juniper berries are typically foraged in the late summer and early fall.