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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).
The Navajo sweep their tracks with boughs from the trees so death will not follow them. [9] A small quantity of ripe berries can be eaten as an emergency food or as a sage-like seasoning for meat. The dried berries can be roasted and ground into a coffee substitute. [10] Utah juniper is an aromatic plant.
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.
The berries can be eaten raw (whole or chopped) or dried in powder form. They can be hard to find in the wild unless you're a skilled forager, but they're also available at many herb and botanical ...
Juniperus grandis is a medium-sized tree, growing to 12–26 metres (39–85 feet) tall. It has a stout trunk with red-brown bark, growing up to 3 m (10 ft) in diameter. [1] The whorled leaves are scale-like and closely appressed. Most plants are dioecious, but about 5–10% are monoecious. [1]
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.