Juniperus communis

Juniper is an evergreen coniferous tree or shrub that is widespread throughout most of the Northern Hemisphere, especially in limestone mountains.

It belongs to the cypress family and is the only one with edible fruits.

Resourceful and bold Romans used to substitute juniper for pepper, and in the Middle Ages, they were burned to purify the air from contagion.

Juniper is the main ingredient in gin, imparting its flavor to numerous other alcoholic beverages since the 17th century.

FLAVOR

The juniper aroma is pleasantly woody, bitter-sweet, similar to gin. The taste is clean and refreshing, sweet with moderate bitterness, and traces of pine and resin are detected. Berries growing in the southern parts of the Northern Hemisphere have a better aroma.

USED PARTS Berries, both fresh and dried.

BUYING AND STORAGE

Juniper is usually sold whole and is commonly dried. They are relatively soft and can bruise easily, so pay attention to buying whole and dry berries. Stored in a closed container, they can be kept for up to a year.

USE IN CULINARY

Juniper is probably best known for its use in gin production, but it has applications in the kitchen as well.

Juniper is a natural addition to game and fatty foods. Scandinavians add it to their beef and reindeer pickling marinades, the French use it with venison and various pâtés, Belgians with flambéed veal kidneys, and Germans with sauerkraut.

It crushes easily in a mortar, releasing a mild but sharp aroma that can enhance both sweet and savory dishes. Mixed with coarse salt and garlic, it can be rubbed on lamb, pork, game birds, and venison.

Crush juniper just before use, as its essential oils evaporate quickly.

GOOD WITH Apples, beef, cabbage, duck, game, goose, pork.

COMBINES WELL WITH Bay leaf, cumin, celery, garlic, marjoram, caraway, thyme.