Juniper is widely known as the main flavouring component in gin. In fact the word ‘gin’ is derived from the French and Dutch word for juniper, genévrier and genever. The drink is thought to be derived from an old recipe found in the 1299 Dutch natural history encyclopedia Der Naturen Bloeme (The Flower of Nature) which recommended boiling juniper berries in rainwater or wine to treat stomach pain. With the revolt of the Netherlands in the sixteenth century British soldiers, merchants, travellers and religious figures discovered the gin which they called “Dutch Courage” and it has been refined ever since.
Juniper works as a diuretic and antiseptic in conditions such as cystitis. Bitter and carminative actions aid digestion and ease flatulence and dyspepsia. It is used in rheumatism and arthritis as well as externally to ease the pain in joints and muscles.
Herbalist extraordinaire, the late Dorothy Hall, said “there are some herb partners which seldom appear alone. Juniper goes with Celery (Apium graveolens) like cheese with olives, or dates with walnuts.” She goes on to explain that they complement each other so synergy is achieved when both are given together. “While Celery supplies a boost to the body’s necessary sodium requirements…Juniper provides the potassium compounds to counter-balance. Sodium and potassium together maintain the ‘pump’ into cells of vital cell nutrients and the ‘pump’ out again of cell wastes,” she said.
References
Understanding Gin Botanicals. Enotria Winecellars Spirits Beacon. (accessed 16 Aug 2023). Available from https://spiritsbeacon.com/guides/spirits/understanding-gin-botanicals
Juniper. The Herbarium. (accessed 16 Aug 2023). Available form https://herbarium.theherbalacademy.com/monograph/juniper/
Hoffman D. The New Holistic Herbal. Melbourne:Element. 1990.p. 209
Hall D. Dorothy Hall’s Herbal Medicine. Sydney:Lothian. 1988. p. 207
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