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While original European gins used berries from J. communis, several distilleries—particularly in Bend, Oregon—have used local western juniper to flavor their gin. [12] [13] While not common as a lumber source, Oregon State University has sponsored research into the use of western juniper for commercial applications such as sign posts and ...
Juniper berries are sometimes regarded as arils, [3] like the berry-like cones of yews. Juniperus communis berries vary from 4 millimetres ( 1 ⁄ 8 inch) to 12 millimetres ( 1 ⁄ 2 inch) in diameter; other species are mostly similar in size, though some are larger, notably J. drupacea ( 20–28 mm or 3 ⁄ 4 – 1 + 1 ⁄ 8 in).
Western juniper grows on shallow, rocky soils with an understory of low sagebrush, Wyoming big sagebrush, bitterbrush, and bunchgrasses. Several species found in the shrub-steppe grasslands are uncommon in eastern Oregon, such as woolly wyethia, Klamath plum, and birchleaf mountain-mahogany. The diverse shrublands provide important wildlife ...
Juniper berries are a spice used in a wide variety of culinary dishes and are best known for the primary flavoring in gin (and responsible for gin's name, which is a shortening of the Dutch word for juniper, jenever). A juniper-based spirit is made by fermenting juniper berries and water to create a "wine" that is then distilled.
The fruit are berry-like cones known as juniper berries. They are initially green, ripening in 18 months to purple-black with a blue waxy coating; they are spherical, 4–12 mm ( 5 ⁄ 32 – 15 ⁄ 32 in) diameter, and usually have three (occasionally six) fleshy fused scales, each scale with a single seed.
Juniper Another plant that has diuretic effects, juniper berries and plants can expel excess water from your body. “It’s been used for centuries as a diuretic,” Salbuvik explains.