Juniper is one of nature’s most precious gifts. Its fruits are a real treasure trove of nutrients that have a positive impact on our health. Moreover they have wide culinary use – they can be eaten both fresh and dried, adding them to desserts, drinks and savory dishes. Find out how to use juniper in the kitchen and why it is worth using it – some of its properties will surely surprise you.
Common juniper is a shrub from the cypress family can be found both in home gardens and on heaths, peat bogs and forest edges. Among its needles there is a real treasure of nature, namely berries, also known as coneberries. They mature for up to two years their harvest period usually falls on November and December.
This fruit straight from the forest – once ripe – distinguished by its dark purple color, spherical shape, resinous smell and bitter-sweet taste. It can be eaten fresh and dried – the former is more intense in flavor, while the latter is slightly more delicate. What is very important, each of them is characterized by high nutritional value and great versatility in the kitchen.
What effect does fresh and dried juniper have on the body? The properties of these fruits are numerous, which is due to the high content and wide variety of nutrients. Inside them there are, among others: minerals, incl iron, calcium, copper and chromium, vitamin C, organic acids, resin compounds, essential oils, flavonoids and tannins.
In natural medicine, juniper fruits are known for strong antioxidant potentiali.e. supporting the fight against free radicals. But not only that – they are also used for a purpose alleviating inflammation and strengthening immunityespecially during periods of increased intensity. Moreover, they are credited with diuretic, choleretic, analgesic and antidiabetic effects.
Although juniper berries are valuable for our health, not everyone can consume them. They should not be given to children and people struggling with inflammation of the kidneys and digestive system. Their interactions with drugs, especially diuretics and choleretics, should also be taken into account. It is worth adding that their long-term consumption may contribute to irritation of the gastrointestinal mucosa.
How to use juniper in the kitchen? Since it can be used fresh and raw, there are many possibilities. They are particularly popular infusionswhich are designed to strengthen immunity, support digestion and . To prepare such a drink, simply pour two or three grams of crushed dried fruit with hot water and brew covered for about 15 minutes. Additionally, you can successfully add coneberries to:
- meatin this witness, baranine, beef, ducks, and slaging,
- cold cuts and pâtés,
- picklesincluding cucumbers, cabbage and beets,
- saucese.g. cream, mushroom and wine-based ones,
- brine and marinades for meat, fish or vegetables,
- syrups,
- alcoholincluding tinctures, liqueurs and gin,
- jams,
- desserts.
Do you want something unique? Then prepare aromatic juniper saucecombining fruit with broth, butter, flour, lemon juice, salt and sugar. In autumn, your pantry should not be missing something warming juniper tincturewhich is made from juniper berries, cloves, honey, lemon peel and 40-50% alcohol. When you feel like eating something sweet, make delicious ones juniper fruit-based cookieswalnuts, cinnamon, honey, sugar, butter, cloves, egg and wheat flour. Let your imagination run wild and don’t be afraid to experiment.
Sources: Terazgotuje.pl, doz.pl
