Juniper berries, evolved cones of evergreen shrubs, have been used historically for medicinal and flavoring purposes. They are found in temperate zones of Europe and North America and have a tart, resinous flavor. They act as a diuretic and are used in herbal blends to cleanse the kidneys and liver. Juniper berries are used in cooking to add a unique flavor to meats and dishes.
Juniper berries are the uniquely evolved cones of evergreen shrubs in the genus Juniper. The scales of these cones have evolved into a fleshy layer that makes the cones look like berries when ripe. Historically humans have had a number of uses for these “berries,” both as a medicinal ingredient and as a source of flavoring. The distinctive flavor of gin, for example, comes from them and they are used in a variety of spice blends such as the classic spice blend in Alsatian food.
Junipers are evergreen shrubs found in temperate zones of Europe and North America. Not all junipers produce usable berries, but those that do produce cones with a distinctive tart, resinous flavor. The first recorded use of juniper berries appears to have been in ancient Greece when the cones were given to athletes as a medicinal treatment. Even the ancient Egyptians used them, as evidence in tombs and wall paintings indicate.
The Dutch were the first to use juniper berries in an alcohol when making gin, although this spirit was initially intended as a medicinal treatment, rather than a recreational drink. The grain alcohol in gin was originally used as a suspension medium for the beneficial juniper, and people developed a taste for this particular medicinal formula. The Dutch believed the berries promoted healthy joints and also used them as an appetite stimulant.
Juniper berries actually have a very useful medical property: they act as a diuretic. They are often included in herbal blends that are intended to cleanse the kidneys and liver, as they help flush toxins from the body. Care should be taken when consuming the berries, as they have been shown to induce labor; pregnant women should obviously avoid gin due to the alcohol, but they should also avoid herbal formulas with juniper.
In cooking, juniper berries are used to add their unique flavor to meats and other dishes. Scandinavians often use them in pickling blends, because the berries have a “clear” flavor that many people find quite pleasant. Before using the berries in cooking, they should be lightly crushed to release their flavor, as the outer scales of the cones aren’t very flavorful. The cones come in both fresh and dried forms; fresh ones have a stronger flavor and are preferable when available.
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