Sid Wainer & Son
Botanically speaking, the dark little berries of juniper trees—which are conifers—are female seed cones, not true berries. But we’re speaking culinarily, in which case the dark violet orbs look and taste enough like berries to deserve the name. Dried juniper berries (or fresh ones, when they are available) are used as a flavoring in Northern European cuisine, especially in Scandinavia, Germany and the Alsace region of France. Americans are most likely to have encountered juniper in gin, the liquor that gets its name from the Dutch or French word for juniper.
In cooking, juniper is often used to lend a bright, resinous flavor to fatty, deeply flavored ingredients like wild game, turkey and duck.
- Crush the berries and use to rub or marinade game meat before cooking
- Intense, strong flavor, use sparingly
- Store in a cool, dry place