History of the Juniper Berry

The Juniper Berry has a history that is intimately tied with gin making. Even the name for gin means juniper! “Gin” comes from either the French word “genievre” or the Dutch word “jenever,” both of which mean “juniper.” In the 11th century, a crude version of gin was crafted by Italian monks who also recommended the beverage as a preventative and cure for the black death, but it was the Dutch physician named Franciscus Sylvius that is credited with the invention of the alcohol we know and love today. By the mid 17th century, several Dutch and Flemish distillers were making wines flavored with juniper, caraway, and other spices, and selling them as medicines to cure chest problems, ranging from coughs to heart troubles. Eventually the Dutch started to focus on producing genever, which was the most popular of the tonics. They refined the process, and eventually people were drinking so much of the stuff that they were too drunk to properly pronounce the name, shortening it to “gen.” Gen then gives way to the anglicized word “gin” not too much later.

Gin became extremely popular and extremely easy to get ahold of during the rule of William III who came to power in the 1689 over England, Ireland, and Scotland and immediately implemented what some historians refer to as “a gin free-for-all” or a “distilling free-for-all.” Because of the high taxation on foreign liquors and brews people turned to home distillation, which was encouraged by The Corn Laws. The Corn Laws were a series of tax breaks for people who would produce their own liquors. Thanks to these laws a pint of gin could easily sell for less than a pint of beer, the perfect makings for a bonafide gin craze. Eventually the craze got out of hand and people were drinking instead of working, especially the poorer classes. Finally, England passed a law that required gin distillers to purchase a license, but that didn’t stop bootleg booze from popping up. Still, it wasn’t until the 1830s that beer finally became cheaper than gin once more.

This plant has other known and interesting histories as well. There were Juniper Berries left in the tomb of the ancient Egyptian Pharoah Tutankhamun. This was likely because they were also thought to have medicinal uses long before they were considered a culinary ingredient. Frequently used throughout history as a diuretic, Juniper Berries work to irritate the kidneys into producing more urine. It was also used as a treatment for tapeworms, and keeping berries in the home was said to help ward off evil spirits. In the United States, Juniper Berries were and still are sometimes used in jewelry making in Native American communities.

Juniper Berry Cultivation

Juniper trees or shrubs are found all over the northern hemisphere, and they are indigenous to the United Kingdom. They prefer poor soils and like areas of low light, though they are okay in slightly more sunny areas. They do not do well in areas that have a lot of shade, however. The berries these plants produce appear green and then darken to a purple-black after about 2 to 3 years of ripening, with a smooth body. The berries grow to be about the size of a large pea and feel waxy to the touch. Juniper berries all appear at different times, so each individual tree or shrub will likely have berries all within various different stages of growth. The trees are often short but some can reach up to 32 feet, depending on their growth conditions. Once the berries have been picked, they are dried on shelving units directly in the sun. The berries will darken as they dry.

Juniper berries should be stored in an airtight container with little to no exposure to light or heat as the light and heat will work to more quickly degrade the quality of the juniper berries.

Where is it from?

Our Juniper Berries are from Albania or Bulgaria, depending on the time of the year.

Cooking with Juniper Berries

Juniper Berries are the most popular in the fall during hunting season, as they are good for masking the flavor of gamey meat and giving it an interesting flavor. This has been the case all over the world, but in the US we see this evidenced within the history of Native American cultures from the Northwest region who used the crushed berries to flavor wild buffalo. In Europe they are used in marinades for pickled elk and beef or with in venison, and in Germany they are used as a flavoring for sauerkraut.

In the US the Juniper berry is frequently found in marinades, brines, stuffing and sauces. Use with apples, beef, duck, goose, pork, corned beef and sauerbraten. Juniper Berries work well in combination with bay, caraway, garlic, marjoram, pepper, rosemary and thyme.

What Do Juniper Berries Taste Like?

The aroma of Juniper Berries is bittersweet while the taste is clean, slightly citrusy, somewhat piney, and a bit sweet. To some people, there is a bit of a slight, pleasant burning sensation as well. Juniper berries are easily crushed with a mortar, but we recommend that you wait to crush the berries until just before using as this releases their essential oils and enhances their flavor. If you grind too early, they will quickly lose their taste.

Substitutions and Conversions for Juniper Berries

If you are in a pinch and need a good substitute for Juniper Berries, try Rosemary! The flavor profile of rosemary is not the same as Juniper Berries, but it is quite complementary to the same flavors that the berries are. You may also substitute one bay leaf for every 4 juniper berries in some recipes, particularly meat based recipes, for a similar flavor.

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