Juniper

July 31st, 2007

Juniperus communis
Fam: Cupressaceae
Other Names:Juniper Berry, Juniper Fruit
French: geniÃ¨vre
German: Wacholder
Italian: ginepro
Spanish: enebro, junIpero, nebrina
Indian: dhup, shur (Indian Juniper)

Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, “geneva”.

Plant Description:Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. Depending on taxonomic viewpoint, there are between 50-67 species of juniper, widely distributed throughout the northern hemisphere, from the Arctic, south to tropical Africa in the Old World, and to the mountains of Central America in the New World.

Juniperus communis shrubs

Junipers vary in size and shape from tall trees, 20-40 m tall, to columnar or low spreading shrubs with long trailing branches. They are evergreen with either needle-like and/or scale-like leaves.The leaves are dull green needles, very sharp, arranged in groups of three. The fruits are green throughout the first two years. Thereafter they ripen every two years, and at different times. Harvest from September to October and the berries must be dried below 35Â°C (95Â°F) to retain the essential oil. In the country it can be freely picked, though it is advisable to wear heavy gloves to protect your hands from the juniper’s hostile spikes.. They can be either monoecious or dioecious. The female seed cones are very distinctive, with fleshy, fruit-like coalescing scales which fuse together to form a “berry”-like structure, 4-27 mm long, with 1-12 unwinged, hard-shelled seeds. In some species these “berries” are red-brown or orange but in most they are blue; they are often aromatic (for their use as a spice, see juniper berry). The seed maturation time varies between species from 6-18 months after pollination. The male cones are similar to those of other Cupressaceae, with 6-20 scales; most shed their pollen in early spring, but some species pollinate in the autumn.

Many junipers (e.g. J. chinensis, J. virginiana) have two types of leaves: seedlings and some twigs of older trees have needle-like leaves 5-25 mm long; and the leaves on mature plants are (mostly) tiny (2-4 mm long), overlapping and scale-like. When juvenile foliage occurs on mature plants, it is most often found on shaded shoots, with adult foliage in full sunlight. Leaves on fast-growing ‘whip’ shoots are often intermediate between juvenile and adult.

Cones and leaves of Juniperus communis

In some species (e.g. J. communis, J. squamata), all the foliage is of the juvenile needle-like type, with no scale leaves. In some of these (e.g. J. communis), the needles are jointed at the base, in others (e.g. J. squamata), the needles merge smoothly with the stem, not jointed.

The needle-leaves of junipers are hard and sharp, making the juvenile foliage very prickly to handle. This can be a valuable identification feature in seedlings, as the otherwise very similar juvenile foliage of cypresses (Cupressus, Chamaecyparis) and other related genera is soft and not prickly.

Juniper is the exclusive food plant of the larvae of some Lepidoptera species including Bucculatrix inusitata and Juniper Carpet and is also eaten by the larvae of other Lepidoptera species such as Chionodes electella, Chionodes viduella, Juniper Pug and Pine Beauty.

Spice Description:
Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour: Aromatic, bittersweet and piny.

Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their ‘freshening’ ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pÃ¢tÃ©s and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

Attributed Medicinal Properties
Medicinal preparations involving juniper use the green unripe berries, whose properties are more pronounced than those of the ripe fruits. Juniper berries and leaves are used to support healthy kidney and urinary tract function, and to promote healthy blood pressure. It is often found in natural formulas designed to promote regularity. Many conditions have been treated with Juniper Berries by several cultures, including gout, warts and skin growths, cancer, upset stomach, and various urinary tract and kidney diseases. In addition to their use in herbology, the berries have been used as a flavoring agent in gin and luncheon meats. The primary chemical constituents of this herb include essential oil (camphene, cineole, myrcene, pinene, terpinene), sesquiterpenes (cadinene, elemene), flavonoids, glycosides, tannins, podophyllotoxin, and vitamin C. Today, Juniper Berries are beneficial in treating infections, especially within the urinary tract, bladder, kidneys, and prostate. Their antiseptic properties help remove waste and acidic toxins from the body, stimulating a fighting action against bacterial and yeast infections. Juniper Berries also help increase the flow of digestive fluids, improving digestion and eliminating gas and stomach cramping. As a diuretic, Juniper Berries eliminate excess water retention contributing to weight loss. Juniper Berries’ anti-inflammatory properties are ideal for relieving pain and inflammation related to rheumatism and arthritis. In addition, Juniper Berries are beneficial in reducing congestion, as well as treating asthma and colds. Juniper Berries make an excellent antiseptic in conditions such as cystitis. But the essential oil present in this herb is quite stimulating to the kidney nephrons, and so Juniper should be avoided by those suffering from kidney disease.
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Resources:

http://www.theepicentre.com/Spices/juniper.html

http://en.wikipedia.org/wiki/Juniper