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Juniper Berries origins uses recipes
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Origin and History
The plant is widely distributed throughout the Northern Hemisphere in particular in Europe and Asia and grows prolifically in the wild.
Juniper has been used for medicinal purposes as far back as 1550BC. A papyrus from ancient Egypt was discovered which showed Juniper berries as an ingredient for a medicine to treat tape worms. It is perhaps because of their medicinal qualities that they were initially incorporated into cooking.
During the Roman Empire, the dried berries replaced pepper, which was not only scarce but also expensive and they were used to flavour sheep and game as well as in sauces.
During
the Renaissance c14th Century, their popularity grew probably to
counteract the rich, spicy foods which were being consumed at that time,as
juniper berries aid digestion and it is thought that this same reason
probably accounts for the making of Gin which was first distilled in Holland in the
17th Century.
Cultivation and Processing
It is possible to grow Juniper plants either from seed or by taking cuttings. Seeds should be sown in a cold frame in spring and planted out in their permanent position one year later. Stem cuttings should be taken in early autumn and potted in a sandy soil under glass. Male and female plants are needed for berries to be produced.
Juniper Berries in Cooking
Juniper Berries have a bitter-sweet taste and aroma which goes particularly well with stronger meats and game. Having said that, if used with discretion, it also compliments chicken, pork and certain fish such as Salmon.
Popular in some European cuisines, they are excellent when used in marinades, stuffings and pâtés and are also particularly good with cabbage. They are a traditional ingredient in German Sauerkraut.
Store them in an airtight container in a dry, cool place, away from direct sunlight and lightly crush just before using to release their flavour.
IMPORTANT:
Below is a small selection of both savoury and sweet dishes using these pungent little berries. More recipes can be found using the search form.
Happy Cooking!
Main Courses Salmon with Juniper HT MC 25mins Venison in Red Wine HT MC 25mins Quail With Juniper and Gin HT MC English 35mins Turbot in Red Wine HT MC 35mins Carbonnade of Wild Boar HT MC Belgian 105mins Game Pie HT MC English 120mins plus cooling Ingredients Pot Roasted Pork with Grapes HT MC 120mins Rhineland Sauerbraten HT MC German 200mins plus marinating
Accompaniments Potato Pancakes With Juniper Veg HT ACC 45mins Juniper Marinade for Meat CD ACC 50mins Dutch Red Cabbage Veg HT ACC Dutch 60mins
Desserts Oranges with Grand Marnier Veg CD DP 10mins plus marinating Mulled Plums Veg CD DP 20mins plus cooling Red Grapefruit Granita Veg CD DP 45mins plus freezing
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Side Dishes Dips and Dressings Jams, Pickles and Preserves Marinades Pasta and Rice Side Salads Salsas and Relishes Sauces Savoury Sauces Sweet Sauces Stuffings Vegetables
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Juniper
berries
Juniper
berries take two or three years to ripen, so blue and green berries are often
seen together on the same plant. Only the blue, ripe berries are picked. Many of
the crops are harvested from the wild in Europe where the berries are gathered
in the autumn by laying a sheet under the bush and then beating it. Once
collected, they are laid out to dry a little, during which process they lose
some of the blue bloom and develop the blackish colour seen in commerce. 
