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Juniper Berries have a bitter-sweet taste and aroma which goes particularly well with stronger meats and game. Having said that, if used with discretion, it also compliments chicken, pork and certain fish such as Salmon.
Popular in some European cuisines, they are excellent when used in marinades, stuffings and pâtés and are also particularly good with cabbage. They are a traditional ingredient in German Sauerkraut. Store them in an airtight container in a dry, cool place, away from direct sunlight and lightly crush just before using to release their flavour.
IMPORTANT: Amongst its many medicinal uses, Juniper is used as a diuretic and also as a uterine stimulant during labour to improve contractions. It should therefore be avoided during pregnancy and should not be used when breastfeeding. Do not give to children under 12 years or the elderly, or to people with kidney disease.
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Introduction
The juniper is an evergreen tree native to Europe, northern, Asia, and the northern parts of North America but especially abundant in central Texas. The purple, blue, violet, or blackish-brown fruits are harvested in early autumn for culinary purposes.
Parts Used
The berries, whole, ground, or rubbed through a sieve. To prevent loss of essential oil, juniper berries should not be ground, crushed, or rubbed until just before use. The herb is frequently combined with birch leaf, horsetail, or parsley.
Typical Preparations
May be taken as a tea, extract or capsule, and may be liberally sprinkled on food or added to drinks and smoothies.
Precautions
If you have been using juniper berry teas for several weeks and you urine smells like violets, you have been using the herb too long. Continued overdose can cause renal irritation and blood in the urine. Since juniper berries can stimulate uterine contractions, avoid use during pregnancy.
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