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Living in Northeastern Connecticut, the winter season brings with it the anticipation of foraging for one of my favorite herbs – juniper berries. During this time of year, typically, from late fall to early winter, these berries reach their peak ripeness and are at their most flavorful. But you might be wondering what exactly can you do with juniper berries?
Juniper berries are incredibly versatile, offering a plethora of medicinal, culinary, and even artisanal uses. Historically, they have been employed in crafts, perfumes, and potpourri, showcasing their aromatic qualities. Moreover, their role in traditional medicine spans centuries, with applications to treat various ailments.
From a culinary perspective, juniper berries are widely used worldwide. They impart a unique flavor profile to dishes, particularly in seasoning wild game and meats. Additionally, they serve as a natural fermentation starter, making them a valuable ingredient in sauerkraut and bread baking.
It’s worth noting that the distinctive white powdery coating on the berries is, in fact, wild yeast, adding another layer of fascination to these remarkable little fruits. So, if you’re considering incorporating juniper berries into your seasonal living and culinary repertoire, read on to discover their secrets and how to make the most of this winter foraging gem.
What are juniper berries?
There are many varieties of juniper; you might be surprised to learn that the fruit of these trees are not berries at all, but are actually female seed cone produced by the various species of junipers. These cones are unusually fleshy with merged scales, which gives them a berry-like appearance. The berries can be harvested fresh and then dried or frozen and stored for future use.
The Berries grow on all species of juniper, though not all of them are edible. The Tam Juniper shrub (Juniperus sabina) for example, is native to Southern Europe and is popular for landscaping in the US. Its berries are not edible, because they’re toxic to humans.
In addition to the common juniper, other edible varieties include:
- Juniperus vinginiana
- Juniperus californica
- Juniperus chinensis
- Juniperus deppeana
- Juniperus drupacea
- Juniperus excelsa
- Juniperus oxycedrus
- Juniperus phoenicea
Where I live, the most common variety of juniper and the one I forage the most is Eastern Red Cedar (Juniperus vinginiana), a species of juniper native to eastern North America from southeastern Canada to the Gulf of Mexico and east of the Great Plains.
Except for pine nuts, these fruit-like cones are the only common food that comes from conifer trees.
Where to find Juniper Berries
Junipers, and thus their berries, can be found in most parts of North America. They grow well in most soils with the exception of wet soil, which they tend to dislike. Because they can tolerate extremely dry conditions, you may even find them in cities and other unexpected places.
To find juniper trees in the wild, head to areas that have dry soil and little vegetation. Junipers like hot environments, so they’re most likely to be found in arid regions. If you find a juniper tree, look on its branches for the tiny, blue-colored cones.
The juniper berry is actually most closely related to the cypress tree (or Cupressaceae family) than it is to pine trees. It is also closely related to cedar trees and yews.
Identifying Juniper
Juniper tree varieties come in a variety of shades – from several shades of green to silvery to shades of blue, bronze and gold.
As a coniferous evergreen, juniper leaves start out rough, prickly, and needle-like, but soften as they mature into flattened, scale-like foliage. Depending on the species you choose, junipers can vary in size considerably from low growing to over 100 feet tall!
I like to look at the cones to perfect my juniper tree identification. The female plants produce the mature bluish/purple berries, that we are looking for.
I like to take a field taste test. If the berries are piney, a bit resinous, and slightly sweet, then I harvest. If they taste bitter, I spit them out and do not ingest. There are certain varieties of juniper berries that contain high amounts of a resin called Thujone that is toxic to humans if eaten in large amounts. Don’t worry though they are only mildly toxic, and you would need to eat a lot of them to do any harm.
Warning! Do not taste other wild berries without absolute certainty of their proper identification.
What are some ways to include Juniper berries in foods and drinks?
Juniper berries are a key ingredient in gin, and you can also use them to flavor meats and sauces, and to ferment foods such as home-brewed beverages like Smreka and sauerkraut. You can also use the wild yeast on juniper berries as a starter for sourdough bread.
Juniper berries are a spice used in many cuisines around the world for centuries. They have found their way into European, Asian, and Middle Eastern recipes, as well as American food. They have a slightly bitter taste, but they are very versatile in the kitchen.
I have used these flavorful berries on wild game such as venison, as well as a flavoring for vegetables and even desserts. The flavor is best described as mildly resinous with a tang of citrus and pine. The aroma is similar to gin!
If you’ve never cooked with this kind of berries before, they should be handled with care, since their flavor is so intense that it can easily overwhelm a dish if too many are used.
Keep in mind that juniper berries freeze well for long-term storage.
Medicinal Uses:
Juniper berries are valued in herbal traditions for their potential benefits. Known as a powerful diuretic, juniper is believed to support the body’s natural process of eliminating excess fluids and stimulating kidney function. This can help the body flush out uric acid and excess crystals, which are associated with conditions like gout, arthritis, and kidney stones.
The berries are rich in volatile oils, particularly terpinen-4-ol, which is thought to enhance kidney filtration and increase urine flow, potentially aiding in the removal of bacteria from the kidneys and bladder. This has led to the traditional use of juniper for supporting urinary tract health, with some people reporting benefits within 24-72 hours. The British Pharmacopoeia even recognizes juniper for its urinary tract support.
Current research is exploring the potential of juniper berries in fighting liver cancer due to their high content of alpha-pinene compounds. Traditionally, they have also been used to help with joint discomfort, toothaches, digestive issues, respiratory concerns (including asthma), heart health (including irregular heartbeat), and uterine health.
Many people also believe that pure juniper berries can support memory function.
Harvesting Juniper Berries
Juniper berries tend to be easiest to pick in the winter months when they’re ripe and blue-gray in color. As with any foraging, make sure you know what you’re looking for before going out in search of junipers.
The berries are ripe and ready for harvesting when they begin to wrinkle and turn a dark, purplish/almost black color. If you pick them too early, they will not have the right taste and will not be enjoyable. Waiting until they are completely dark blue, or purple makes them ready for harvest. The berries start out green and turn to blue before turning completely purple. When you pick juniper berries, be sure to pick them from areas of the plant that seem to be thriving.
Although winter is the best time for me to harvest, they can be harvested year-round depending on where you live. They start budding in the late summer, and the berries grow until they ripen in the fall. The berries will ripen throughout the season and will remain on the bush through winter and into early spring.
Picking juniper berries is a simple process that can be done by hand. They can easily be picked off the bush with your fingers or you can cut them off with pruning shears.
I love foraging for the added benefit that it gives me a chance to get outside and enjoy nature while harvesting food and medicine.
Conclusion
I hope this article sparks your curiosity about Juniper Berries, one of my favorite wild winter edible foods. The flavor is truly rewarding after a foraging adventure. Explore more juniper articles here!
Disclaimer:
The Outdoor Apothecary website is intended for informational purposes only and should not be considered a substitute for professional medical advice. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While we strive to provide accurate and up-to-date information, it is the reader’s responsibility to ensure proper plant identification and usage.
Please be aware that some plants are poisonous or can have serious adverse health effects. We are not health professionals, medical doctors, or nutritionists. It is essential to consult with qualified professionals for verification of nutritional information, health benefits, and any potential risks associated with edible and medicinal plants mentioned on this website.
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