Who knew, but junipers are not just lovely to look at, beautifully fragrant, ecologically valuable, and the flavouring used in gin! Juniper is an important traditional medicine, particularly for Interior First Nations, and was often used for purposes related to childbirth or urinary conditions. Teas made from the berries have been taken to stimulate the appetite, calm hyperactivity and ease water retention, as well as to treat a range of conditions including colds, diarrhea, swelling, bleeding, and heart, lung, and kidney problems. Traditionally juniper boughs were burned or boiled to purify houses and inhabitants from infection and harmful spirits. Nowadays juniper incense is still commonly used and has been commercialized.

Though used more commonly as flavouring rather than as food, some First Nations traditionally cooked up juniper berries and dried them into cakes to eat throughout the winter. People would also chew on small bits of bark or berries to suppress hunger. European chefs are particularly fond of juniper berries, and use them in soups, marinades (see recipe below), stuffings, stews, and sauerkraut. Their bitter-sweet taste and aroma are said to be particularly suitable to stronger meats and game.

The berries have also been used to make jewelry- some people would scatter them over anthills, allowing the ants to eat out the berries' sweet centres thus leaving a hole for threading onto necklaces. Strings of berries would then be dried over a greasy fire and polished. An anti-dandruff hair rinse can be made by boiling juniper branches, and most parts of the plant produce a brown dye, using ash from burnt green needles as a mordant. The boughs of juniper are also used and sold as a floral green, and the plant is often used in landscaping as a garden ornamental.

Various juniper species abound in our BC woods, with the common juniper (Juniperus communis) most frequently encountered. The species lives up to its name as it is the only circumpolar conifer in the northern hemisphere. Junipers are low-growing conifers that trail along the ground, forming mats up to 3m in diameter and 1 m in height. Their needles are green and prickly, their bark is thin and scaly, and their cones look like berries- pale green at first and bluish when mature.

Berries should be harvested either when they are still green but fully grown (for gin) or when they are completely ripe (to flavour food). Dry them and store in an airtight container in a cool place, away from direct sunlight, and lightly crush them just before using to release their flavour.

Those who love the flavour of Bloody Mary's but don't want the alcohol are advised to soak juniper berries in tomato juice for a few days and then follow your favourite Bloody Mary recipe, omitting the alcohol. Though the conventional drink is made with vodka, this variation apparently tastes just like the real thing! Once you've got that under your belt, try this recipe for Juniper Wild Meat Marinade:

1 onion
1 carrot
1 stick celery
4 tbsp Olive Oil
300ml/10 fl. oz. red Wine
1 garlic clove, crushed
1 bay leaf
3 sprigs thyme
3 sprigs parsley
2 sprigs marjoram
1 sprig rosemary
6 black peppercorns, lightly crushed
6 juniper berries, lightly crushed

Slice the onion, carrot and celery. Heat the oil in a saucepan and sauté the vegetables gently for 6-8 minutes, stirring. Add the wine, garlic, herbs, peppercorns and juniper berries. Bring to the boil and simmer, covered, for 30 minutes. Cool before using. Strain after marinating and use as cooking liquid, either alone or mixed with stock.

Cautions: Pregnant women should avoid juniper as it can cause uterine contractions and thus miscarriage. Large or frequent doses can lead to convulsions, kidney failure, and an irritated digestive tract.