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| Ripening juniper cones |
Juniper is much used in the traditional cuisine of Central Europe, e.g. for the Southern German specialty Sauerkraut. For its preparation, fresh cabbage is preserved by lactic fermentation and seasoned with juniper, caraway and maybe a few bay leaves. The taste then develops during aging in large wooden barrels. Sauerkraut can either be eaten raw (as a kind of salad), or be cooked or fried (often together with small cubes of smoked ham or bacon) to be served as a side dish; there are also dumplings stuffed with it.
Juniper’s main application is, however, meat; it is felt indispensable for venison and combines well with black pepper, marjoram and laurel berries. Juniper berries, properly called cones, should be crushed immediately before use.
Although juniper berries are harmless for healthy people, their massive
use is discouraged for people with kidney weakness and pregnant women.
