Juniper berries grow on
trees (they are actually fruit) – some of these trees are very very old. The
trees are part of the cypress family.
The berries take more than 2 years to ripen. They grow in cooler more
temperate climates than most spices.
Like many other spices
it also had medicinal uses in olden times – in this case to ward off plague and
snake bite. There are references to
juniper trees in the Old Testament as places of refuge. Juniper is believed to help blood circulation
and to keep you young – if only, that
were true!
In cooking, Juniper
berries are most often used with venison, pork or beef dishes. Often used in pates or terrines.
I'm not a gin drinker
but I still occasionally use Juniper berries in my cooking.
In Germany Juniper
berries are included in sauerkraut recipes.
Idea – add a few crushed
berries to chocolate desserts. Add to
stuffings for pork or duck. Try adding a
hint of juniper to an apple crumble.
The berries are usually
crushed before being added but I have used them whole in the liquid in which
corned beef was cooked – but beware the outside of the meat will be stained
quite dark by them.
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