Juniperus communis

Family:  Coniferae
Genus:  Juniperus
Species:  communis


Synonyms and Common names:

Genévrier. Ginepro. Enebro. Gemeiner Wachholder.


Description and Habitat:

Juniper was one of the first trees to grow after the ice age, it is native to Europe and North America, and is often found in Scotland where it grows wild.

Juniper is a small shrub, 4 to 6 feet high, widely distributed throughout the Northern Hemisphere. It occurs freely on chalk downs and on heathland, needing siliceous soils where a little lime occurs. It is a common shrub where bands of limestone occur, as on some of the Scottish mountains and on the limestone hills in the Lake District.

The berries are used for the production of the volatile oil which is a prime ingredient in Geneva or Hollands Gin, upon which its flavour and diuretic properties depend.


Parts used: Berries (fruit)


Collection and preparation:
The ripe, un-shriveled berries should be collected in the autumn and dried slowly in the shade, to avoid losing the oil present.


The principal constituent is the volatile oil, with resin, sugar, gum, water, lignin, wax, and salines. The oil is most abundant just before the perfect ripeness and darkening of the fruit when it changes to the resin.


Diuretic, anti-microbial, carminative, anti-rheumatic.


Juniper Berries make an excellent antiseptic in conditions such as cystitis. The essential oil present is quite stimulating to the kidney nephrons and so this herb should be avoided in kidney disease. The bitter action aids digestion and eases flatulent colic. It is used in rheumatism and arthritis. Externally, it eases pain in the joints or muscles.


Therapeutics and Pharmacology:

Oil of Juniper is given as a diuretic, stomachic, and carminative in indigestion, flatulence, and diseases of the kidney and bladder. The oil mixed with lard is also used in veterinary practice as an application to exposed wounds and prevents irritation from flies.

Spirit of Juniper has properties resembling Oil of Turpentine: it is employed as a stimulating diuretic in cardiac and hepatic dropsy.

The fruit is readily eaten by most animals, especially sheep, and is said to prevent and cure dropsy in the latter.

The chief use of Juniper is as an adjuvant (modifies the effect of other agents) to diuretics in dropsy depending on heart, liver, or kidney disease. It imparts a violet odour to the urine, and large doses may cause irritation to the passages. An infusion of 1 oz. to 1 pint of boiling water may be taken in the course of twenty-four hours.

In France, the berries have been used in chest complaints and in leucorrhoea, blenorrhoea, scrofula, etc.


Do not use Juniper in large doses if kidney or urinary problems are present.


Preparation and dosage:
 pour a cup of boiling water onto l teaspoonful of lightly crushed berries and leave to infuse for 20 minutes. A cup should be drunk night and morning.

Tincture: 0.5 - 1 ml three times a day.


Folklore & additional comments:

In the days when both juniper and the Gaelic language were more widespread in the Scottish Highlands, the names for this shrub or small tree were Aittin or Aiten, and Samh. These words are still with us in place names such as Attadale in Wester Ross and Samhan near Mull.

The writer Hugh Fife suggests furthermore that juniper was sometimes referred to as mountain yew, and as such, some place names incorporating the Gaelic word Iubhair for yew may, in fact, be referring to local juniper.

Though the more practical uses of juniper have been known to people for several millennia, it features only sporadically in ancient mythology.

Juniper was a symbol of the Canaanites' fertility goddess Ashera or Astarte in Syria. In the Bible's Old Testament, a juniper with an angelic presence sheltered the prophet Elijah from Queen Jezebel's pursuit. Similarly, a later apocryphal biblical tale tells of how the infant Jesus and his parents were hidden from King Herod's soldiers by a juniper during their flight into Egypt.

It is for its culinary, medicinal, and ritual properties that juniper is best known.

The first two of these properties relate to the juniper's berries. Strictly speaking, these are in fact tiny fleshy cones (like other cones they take two years to mature), and as such, they can be crushed and ground for use, as one would do with a peppercorn, as well as pressed for any juice. Its culinary uses are many and varied.

The berries were ground and added to sauces and especially to game dishes in England and Scotland to add a bitter, spicy flavour, and were used to flavour bread and cakes in the north of England.

Probably the best-known use of the berries is in flavouring gin, and indeed the words gin and juniper have a common root. In the nineteenth-century Highland juniper bushes were prolific enough for their berries to be collected by the bagful and taken to the Inverness and Aberdeen markets to be exported to the Dutch gin distillers. The berries are also used to flavour other alcoholic beverages such as a Swedish health beer and a French beer-like drink called 'genevrette' made from equal amounts of juniper berries and barley.

In medieval times the berries were also used to flavour whiskey in Scotland, though the whiskey may just have been used as a pleasant way to administer the medicinal benefits of juniper. Similarly, juniper berries may also have been added to food for their medicinal properties, as they were said to aid digestion and to be a cure for various stomach ailments.

The earliest recorded medicinal use of juniper berries occurs in an Egyptian papyrus dating back to 1500 BC, in a recipe to cure tapeworm infestations. The Romans too used the berries for purification and stomach ailments, while the famous medieval herbalist Culpepper recommended them for a wide variety of conditions including the treatment of flatulence, for which juniper oil is still used today.

Chemicals in the berries also stimulate contraction of the uterine muscles and could be administered during labor. However the same properties were also used to abort an unwanted pregnancy, and the phrase used in Lothian in the Middle Ages of giving birth "under the savin (an older name for juniper) tree" was a euphemism for juniper-induced miscarriage.

Practical uses of the juniper's wood are few, and it was most commonly used to burn, though not for its heat, but rather for its smoke. Though burning juniper wood gives off only minimal visible smoke, this smoke is highly aromatic, and in ancient times it was used for the ritual purification of temples.

The smoke was said to aid clairvoyance and continued to be burned for purification and to stimulate contact with the Otherworld at the autumn Samhain fire festival at the beginning of the Celtic year. In central Europe, juniper smoke played a part in the spring-time cleansing and casting out of witchcraft. Juniper was also burned during outbreaks of the Plague, and in Scotland, the disease could be dispelled by fumigating the house with juniper smoke while its occupants were inside, after which the house was aired and the occupants revived with whiskey.

Juniper's use in alcoholic drinks and the use of its wood's smoke are drawn together neatly in the tales of illicit Highland whiskey stills hidden away in the glens, which used juniper wood for fuel so that the near absence of smoke would not attract the suspicions of the local exciseman.