Juniper

Juniper berries, the ones used to flavor gin or pacharán, are a common spice in northern Europe. Used since Greek and Roman times until 1500s for its medicinal properties -it was supposed to cure from the plague to snake bites- it now adds flavor to many dishes, particularly in northern European cuisines.

Juniper berries are the fruit of evergreen coniferous bushes -or trees- with green, very prickly leaves. When ripe, berries are blue-black and round, with a 1/4 (7 mm) diameter. Berries take 3 years to mature.

Usually available as whole berries, but they are easily crushed. If held in an airtight container, the berries keep almost forever.

Juniper is mainly use to flavor strong meats such as those of game, but it also goes well with pork and some beef dishes, especially stews and winter casseroles. Often an ingredient in patés where is happily married to chestnut and fruits. Juniper jelly can make a change to redcurrant jelly.

The berries are usually crushed before being added to dishes, but they are used whole as pickling spice, in marinades or broths. The flavor is very intense, use only a few berries at a time.

Juniper grows easily in northern temperate climates in sunny spots with chalky soils, if possible. Only the female bush produces berries which will ripe in the autumn 3 years later. From there on, berries on all stages of ripening are found.

Juniper berries grow wild in Mediterranean countries and they have a more intense flavor in this area than the ones grown north.

 

 

juniperus communis: juniper - French genévrier - German wacholder - Italian ginepro - Spanish enebro.