Technically, juniper berries are cones, but they're soft, fleshy cones, rather than the more familiar, hard, spiky cones. The fruit of common juniper (Juniperus communis) is generally considered to be the most flavorful juniper berry, but J.
Certain varieties of juniper berry contain safe, low amounts of Thujone, while other varieties contain high levels and can make you very sick. The common juniper, Juniperus communis, is the variety most often used to make gin, medicines and food dishes, as it is considered safe for human consumption.
Subsequently, question is, what is the taste of juniper berries? Juniper berries are tart and sharp, with a resinous, piney flavor and hints of citrus. If you've had gin before, you'll recognize the distinct taste of juniper. “Gin” is short for the French genièvre or the Dutch jenever, both of which mean juniper, the main flavor in gin.
Juniper berries ripen on a two- to three-year cycle. In the first year, the plant forms flowers that eventually produce berries. In the second year of the cycle, the berries often remain hard and green in color. By the third year, the berries develop a rich purplish blue color, which signifies that they are ripe.
Only a few yield edible berries (actually modified cones) and only one is routinely used for flavoring. The flavoring juniper, best known for its contribution to gin, is common juniper, Juniperus communis.
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Juniper is used for digestion problems including upset stomach, intestinal gas (flatulence), heartburn, bloating, and loss of appetite, as well as gastrointestinal (GI) infections and intestinal worms. It is also used for urinary tract infections (UTIs) and kidney and bladder stones.
Place the ripe juniper berries on a baking sheet. Move them to a location where they will be out of reach of curious pets and children. They can dry indoors at room temperature. Allow the berries to completely dry for about three weeks.
Botanical: Juniper Juniper is the only botanical which is in all gins. The cones of the juniper bush (often referred to as “juniper berries”) are required by legal statute, to be present and perceptible, in order for a spirit to be called gin. Juniper is in 100% of spirits that are designated as gins.
The Most Juniper Forward Gins for Diehard Gin LoversSipsmith V.J.O.P. ($50) Beefeater London Dry Gin ($20) A classic, old school London Dry, Beefeater is an affordable gin that holds its own in cocktails. Broker's London Dry Gin ($20) Tanqueray London Dry ($22) Portland Dry Gin 33 ($32)
The common juniper's leaves are more like scales than coniferous needles. Some common junipers have spiny needle-like leaves that grow in whorls of three: The leaves are sharp-pointed and glossy green with a broad white band on the upper side. The adult tree shape is often narrowly columnar.
The spicy, aromatic, dark berries of the juniper tree can be used fresh or dried, crushed or whole, to flavour casseroles, marinades and stuffings and complement pork, rabbit, venison, beef and duck. They can also be used in sweet dishes such as fruitcake. Juniper berries also provide the main flavouring for gin.
How to Remove a Juniper BushCut off all branches of the juniper bush. Water the ground around your juniper bush. Pour more water on the area to expose the root system. Prune any roots with your pruning saw that are keeping the bush from being removed. Sift through the dirt with your hands to remove any leftover roots.
Arthritis pain involves inflammation of the joints. As it turns out, juniper berries are laden with anti-inflammatory compounds, including catechin, alpha-pinene, alpha-terpineol, beta-pinene, betulin, caryophyllene, delta-3-carene, epicatechin, limonene, menthol and rutin. They are packed with anti-arthritic activity!
On a horticulturist question and answer forum of the Extension Service of the North Dakota State University, juniper berries are not toxic to dogs; however a dog would probably vomit if they ingested the berries, according to Ron Smith.
Flavor of Juniper Berries These berries are intensely spicy with piney notes and pair well with caraway, garlic, marjoram, pepper, and rosemary.
Where do they come from? The juniper berries used in food and drink usually come from the species Juniperus communis, which grows throughout the Northern Hemisphere, as far north as the Arctic.
The sharp citrus notes of juniper berries make them perfect for cooking with, as the flavour is slowly drawn out through the cooking process. You can either pop them in whole or crush them up with a pestle and mortar, depending on how strong you want their flavour to be.
All juniper species grow berries, but some are considered too bitter to eat. In addition to J. communis, other edible species include Juniperus drupacea, Juniperus phoenicea, Juniperus deppeana, and Juniperus californica.
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