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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 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 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.
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How much you prune is up to you and your taste,” Wood says. “The most important thing is to do the pruning and shaping well before they reach the maximum height you want.
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. Essential oil extracted from the trunk and limb is prominent in α-pinene, δ-3-carene, and cis-thujopsene.
Juniperus phoenicea is a large evergreen shrub or small tree reaching 5–8 metres (16–26 feet) tall, with a trunk up to 1–2 m (3 + 1 ⁄ 2 – 6 + 1 ⁄ 2 ft) in diameter and a rounded or irregular crown. The bark, which can be peeled in strips, is dark grayish-brown.
The berries are enjoyed by more than 48 species of birds, so if planting for use in decorating, you may have some competition for those berries. Once cut, the berries are not as long-lasting as ...