Found on every continent except Antarctica, junipers (Juniperus spp.) are a species with over 200 varieties and growth habits ranging from small prostrate shrubs to small trees with a mature height of 10 to 25 feet, depending on growing conditions.
Although they require full sun in order to grow, juniper varieties are suitable for nearly every type of soil condition, from hot and dry to moist. They all have in common the trio of needle-like leaves that are arranged in whorls on their stems. Their dark blue berries ripen slowly, often taking up to two years. It is not uncommon to find berries in various stages of growth on a single specimen. The juniper in the photograph at left, which was taken today, shows dark blue berries that have fully ripened.
They are at their best when allowed to assume their natural growth habit without pruning. The tree varieties form the trademark juniper pyramidal shape. Prostrate juniper forms a thick mat that can grow three feet high. The trunk of juniper trees is often twisted and contorted.
Junipers grow slowly and rarely survive forest fires. However, it is not uncommon for a juniper tree to live up to 2000 years if it escapes drought, disease, predators and fires.
Historically, juniper has been used medicinally for digestion problems and as an antiseptic. Its leaves were burned in French hospitals to purify the air. During the flu pandemic of 1918, juniper oil was misted into hospital wards to prevent the spread of the flu virus, with a considerable amount of success.
The astringent berries are used in cooking, primarily in southern Europe, and have an affinity to lamb and mutton. Of course, the most widely-known use of juniper berries is as a seasoning for gin.






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