Juniper berry

Juniper berries are the aromatic “berries” of an evergreen conifer in the cypress family. These dried cone-like fruits have a resinous, piney aroma with a subtle citrus lift, and they’re used to add depth to savoury dishes.

Latin name: Juniperus communis
Origin: Europe, Asia and North America
Height: up to about 10 m
Lifespan: evergreen perennial shrub or small tree

Description

Common juniper (Juniperus communis) is dioecious, meaning male and female plants are separate. The “berries” are not true berries botanically, but fleshy cone fruits. They ripen slowly, typically over two years: they start green and, after overwintering, turn deep blue-black. The plant can grow into a shrub or small tree with prickly needles and a distinctive resinous scent.

In the kitchen

In cooking, you use the dried cone fruits. Their flavour is powerful, so a little goes a long way. Lightly crush the berries in a mortar or with the flat of a knife to release their aromatic oils. Juniper works especially well with sauerkraut, game, stews, marinades and rich, oily fish. It can also add a clean, piney note to brines and broths.

Gin and genever are traditionally flavoured with juniper, and the berries are also used in spirits such as aquavit. For everyday cooking, dried juniper berries are usually the most practical option and are widely available.

In the herb garden

Juniper is an evergreen, slow-growing plant that can be grown at home, but it’s less convenient for culinary harvesting because the fruits take a long time to mature. If you do plant it, choose a sunny spot with well-drained soil and remember it is dioecious: only female plants produce fruits, and pollination is required. For most kitchens, buying dried berries is the easiest route.