Juniper

Description

Juniper is an evergreen shrubby plant of good ornamental value whose appearance varies greatly according to where it is grown. This slow-growing, prickly plant can in fact, exceptionally and only where the climate is mild, take on the appearance of a small tree, but it often forms bushes of varying height, or adopts a prostrate habit; this happens high in the mountains, and is a way of defending itself against cold and wind.

Leaves

The needle-like leaves, narrowly linear, are silvery green.

Flowers

The small pale yellow flowers of this shrub appear in late spring or early summer. The berries develop only from the female flowers.

Fruits

Juniper fruits are berries known in botany as "galbuli", that, before ripening, changing their colour from green to dark violet, with silver streaks, they remain on the plant for two to three years. Each bush therefore bears ripe and unripe fruit at the same time, still green. The galbuli are rounded in shape, slightly waxed, resinous and very aromatic.

Exposure

This plant likes a sunny position, but it also adapts without difficulty to half-shade.

Propagation

Propagation can be by seed or by cuttings, both to be carried out at the beginning of autumn. Layering also gives excellent results. Since plants can be male or female, to be certain of the sex of the new plant it is necessary to use cuttings.

Growth

When planting a juniper it is wise to take care to choose a species suited to the local climate. The planting ground should be fertilised well in advance with an organic fertiliser, and the new plant should be watered regularly during the first two years, while afterwards it will be necessary to water only in times of drought. Fertilisation should always be carried out in autumn.

Harvesting

The harvest period is autumn, between September and October, and the berries should then be dried in the shade.

Storage

The cut stems should be dried in the shade, in a dry, well-ventilated place; in this way they will keep their characteristic stimulating scent intact for a long time.

Properties

IN THE KITCHEN: The berries are used to flavour roasts, stews and stuffings and in making liqueurs; juniper distillate is in fact the basis of "gin". If, for grilling meat, juniper wood is used, which imparts its aroma to the food.

Health

Juniper berries contain a balsamic oil with stimulant, disinfectant, digestive, diuretic and sudorific properties. To disinfect the mouth and combat bad breath, 5 or 6 fresh berries a day can be chewed; the fresh berries are also used to prepare a decoction that aids digestion and can be useful in cases of respiratory illness. Since it can harm the kidneys, however, juniper decoction should always be taken internally under strict medical supervision. If used externally, for example added to bath water, it has no contraindications and is invigorating and warming. The whole plant, when burnt, deodorises and freshens rooms.

Curiosity

The aromatic properties of juniper berries have always been known: the Greeks and Romans already used them to flavour meat.