Native to India and Asia, juniper berries are very much appreciated in cooking and, additionally, they harbor many health benefits that result in a high therapeutic value.
Juniper or Juniperus (Juniperus communis) is a very hardy small conifer, which has a very slow growth and prickly evergreen needles. It grows in sandy windswept lands, dry hillsides and rocky terrain.
In the Middle Ages, the small juniper berry was already widely used by doctors and since those days, nothing has come to tarnish this plant’s helpful reputation. Its diuretic, purgative, diaphoretic, stomachic and tonic properties touted by pharmacologists in the XVIIIth and XIXth centuries have today been proven.
Juniper adores full sun, even arid. Aside from that, it also requires well drained soil, rocky and sandy.
A word of caution: plant your juniper bushes far away from passageways, because its needles are extremely prickly!
Juniper adapts to all soil stations and can survive for a very long time. It only enemies are scale insects.
If you wish to grow juniper in pots, prefer dwarf varieties.
Although young juniper shoots can be eaten in mixed salads together with other leaves, the berries are the part that is most used in cooking.
They are a crucial element of sauerkraut (which they incidentally help digest), are preferred spices for game, pâté, smoked ham and stock.
Juniper also serves to flavor certain alcohols such as gin and aquavit… drink responsibly, of course!