Juniper berries are not actually berries but fleshy seed cones produced by juniper shrubs (Juniperus communes). It takes at least two years for the cones to mature. They are harvested when they turn bluish black and often have a waxy coating (bloom) that gives them a grayish tint.

Best known as the flavoring for gin, juniper berries have a sharp, piney aroma and a bold, slightly resinous and bitter flavor. They should always be crushed before being used to release their oils. As a spice, juniper especially complements the meaty cuisines favored in Scandinavia and Germany.

Juniper has diuretic properties and, as a decoction used for short periods of time, has the potential to treat urinary tract infections, high blood pressure and premenstrual syndrome. Externally, juniper berry oil is used as an essential oil in aromatherapy and as a topical antiseptic.