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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.
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.
The main plant foods gathered were walnuts, saguaro fruits, juniper berries, acorns, sunflower seeds, manzanita berries and apples, hackberries, the bulbs of the Quamash, and the greens of the Lamb's quarters, Scrophularia, and Lupinus plants. Agave was the most crucial harvest, as it was the only plant food available from late fall through ...
Juniper in weave is a traditional cladding technique used in Northern Europe, e.g. at Havrå, Norway. [31] Juniper berries are steam distilled to produce an essential oil that may vary from colorless to yellow or pale green. [32] Some of its chemical components are terpenoids and aromatic compounds, such as cadinene, a sesquiterpene. [33]
Juniperus communis – Western American tribes combined the berries of Juniperus communis with Berberis root bark in a herbal tea. Native Americans also used juniper berries as a female contraceptive. [83] Juniperus scopulorum, the leaves and inner bark of which were boiled by some Plateau tribes to create an infusion to treat coughs and fevers.