Fight Heart Problems With Juniper Berries
Juniper berries are the uniquely evolved cones of evergreen shrubs in the Juniper genus. The scales of these cones have evolved into a fleshy layer which causes the cones to look like berries when they are mature. Humans have historically had a number of uses for Juniper berries, as both a medicinal ingredient and a source of flavoring. The characteristic flavor of gin, for example, comes from juniper berries, and they are used in a variety of spice mixes such as the classic blend of spices in Alsatian food.
Juniper are evergreen shrubs which are found in temperate zones of both Europe and North America. Not all Juniper produce usable berries, but those that do yield cones with a characteristic tart, resinous flavor. The earliest recorded use of juniper berries appears to have been in Ancient Greece, when the cones were given to athletes as a medicinal treatment. The Ancient Egpyptians also used juniper berries, as evidence in tombs and on wall paintings indicates.
Junipers vary in size and shape from tall trees, 20 to 40 m tall, to columnar or low spreading shrubs with long trailing branches. They are evergreen with needle like and/or scale like leaves. They can be either monoecious or dioecious. The female seed cones are very distinctive, with fleshy, fruit like coalescing scales which fuse together to form a “berry” like structure, 4 to 27 mm long, with 1 to 12 unwinged, hard shelled seeds. In some species these “berries” are red brown or orange but in most they are blue; they are often aromatic (for their use as a spice, see juniper berry). The seed maturation time varies between species from 6 to 18 months after pollination. The male cones are similar to those of other Cupressaceae, with 6 to 20 scales; most shed their pollen in early spring, but some species pollinate in the autumn.
A few juniper berries reduce the wild flavor of these meats, and add the pleasant tartness associated with Germanic dishes such as sauerbraten, stuffed goose, and beef stews. Juniper tea is a century old hangover remedy. Along the Baltic coast, the dried berries are ground by peppermill to add flavor to meats.
The dried berries should be crushed well just before using as the flavor will decline rapidly once exposed to the air. You won’t need many; three or four of the berries will flavor most dishes without overpowering the main ingredient or other seasonings.
In Dutch, juniper is called “geniver,” from which came the name “gin.” But juniper is not only good for making martinis. Its berries (actually not berries at all, but a portion of the cone) were used by the Zuni Indians to assist in childbirth, by British herbalists to treat congestive heart failure and stimulate menstruation, and by American nineteenth century herbalists to treat congestive heart failure, gonorrhea, and urinary tract infections.
The explanation for some of these uses may be found in junipers diuretic properties. Its volatile oils have been shown to increase the rate of kidney filtration, thereby perhaps helping to remove the accumulated fluid in congestive heart failure, and “wash out” the offending bacteria in urinary tract infections. However, there is no direct scientific evidence that juniper is effective for these purposes.
Juniper berry is available in capsule and tablet forms at your local or internet health food store. Look for name brands when buying juniper berries to ensure quality and purity of the product you purchase.
*Statements contained herein have not been evaluated by the Food and Drug Administration. Juniper berries is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.
This entry was posted on Wednesday, August 26th, 2009 at 4:49 am and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.