Jałowiec berries are small, dark balls that look deceptively resemble blueberries or poruces. Fruits have been used not only in the kitchen for centuries, but also in folk medicine. Although inconspicuous, they hide a lot of nutrients and even more delicious taste. It is worth finding out what properties do juniper berries have and how to use them while cooking.
Jałowiec is a shrub that grows wildly on the edges of forests, meadows and heaths throughout Poland. It blooms in April and May and matures for two years. In the first year, young juniper berries are green, and in the next – they become black with a blue coating. That’s what Fruits are collected in autumnfrom September to November. Juniper berries are small, spherical, with a diameter of about 5-9 mm.
Today, the plant is mainly known by chefs who use it as an addition to meats. However, according to ancient beliefs – it was a bush that protects against evil spirits. The twigs were burned to drive away the disease. Fruits were also collected, which were dried and stored, constituted a spice or component of medicinal infusions. Such a decoction was used in the fight against rheumatism and in the event of digestive problems.
It turns out that juniper berries are a real treasury of valuable substances. Contain antioxidants, essential oils, vitamins (C and those from group B) and minerals (calcium, potassium, magnesium, iron, zinc)which have strong health -promoting properties. Used in moderation, they have a positive effect on health.
Fruits reduce uncomfortable ailments in the event of indigestion, flatulence and urinary tract diseases. They improve digestion and stimulate the secretion of digestive juices. The infusion of juniper berries also stimulates the work of the kidneys and helps remove excess water from the body. The berries have a diuretic and disinfectant, thanks to which detoxify the body. They also soothe inflammation, warm up and inhibit bacterial growth.
In addition, thanks to vitamin C and antioxidants, strengthen immunity. In turn, B vitamins they have a soothing effect on the nervous systemaccelerate metabolism and improve the condition of the skin, hair and nails.
Not only eating fruit can help keep your body in the best condition. Juniper berry oil – used externally – can alleviate rheumatic and joint pains.
Juniper berries have an intense taste – very spicy with a hint of resin (forest), so you should always use them in moderation. They blend in perfectly with meat dishes, especially with venison, beef and pork. Just a few added berries for roast, stew, sauce or meat marinadethat the dishes gain a completely different, deep aroma. Nothing prevents you from adding juniper to the pate.
How else to use juniper berries? They can also be added for silagee.g. cabbage or cucumbers. They not only enrich the taste of preserves, but also support the fermentation process. Some people use them to prepare home liqueurs and tinctures with a slightly forest smell, while others – health -promoting infusion for stomach ailments.
Juniper can also become component of the soup. For example, hunting – full of meat and vegetables – will gain a pleasant spicy aroma after adding a few fruits.
You can also use in the kitchen Dried juniper berriesas a spice or addition to the sauce. Fruits in this form should be stored in a tightly closed jar, away from light and moisture.
Source: NowowoPoje.pl, Cosdlazdrowia.pl
