Herb & Spice Companion

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HERB & SPICE COMPANION

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JUNIPER BERRY

Juniperus communis

Flavors: pungent, piney and clean,

spicy, lightly sweet

Juniper berries are the signature flavor-

ing in gin, whose name is derived from

the French or Dutch word for “juniper,”

genévrier or jenever. That refreshing pine

flavor actually comes from the small,

juicy cones of a coniferous evergreen—

they’re not technically “berries,” as the

name would suggest. These blueberry

lookalikes can be eaten fresh or dried,

but should be crushed to release their

flavor into prepared dishes.

In the Garden

Juniper is a cool-weather shrub or tree

that is easy to grow in most well-draining

soils and, if necessary, in suitable contain-

ers. There are around 50 species of vary-

ing sizes (from short shrubs to 40-foot

trees), including some whose berries are not edible, so it’s important to choose the

right species for planting and cooking. Juniperus communis is the shrub most often

used for its berries; they take 2 to 3 years to ripen. These plants are dioecious, or sin-

gle-sexed, so you’ll need both a male and female plant if you want to grow the tasty

berries. When harvesting, wear protective gloves to prevent pricks from the leaves.

Size: 5 to 6 feet tall

Container: Half barrel, or about 15 gallons, for most evergreen trees; smaller or

larger depending on tree size

Light: Full sun

HEALTH BENEFITS

Juniper berries contain an essential

oil that supports kidney function

and serves as an effective diuretic,

helping to disinfect the urinary tract

and, in the process, prevent and treat

infection. The spice has also been

shown to have antiviral properties,

believed to be helpful against viruses

like herpes and the flu, as well as anti-

inflammatory effects: Prepared as an

ointment or infusion, juniper extract

can be applied topically via compress

to reduce joint inflammation caused

by arthritis and gout.

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