Juniperus phoenicea is a large evergreen shrub or small tree reaching 5–8 metres (16–26 feet) tall, with a trunk up to 1–2 m (3 + 1 ⁄ 2 – 6 + 1 ⁄ 2 ft) in diameter and a rounded or irregular crown. The bark, which can be peeled in strips, is dark grayish-brown.

Juniper berries traditionally have been used to “detoxify” the body and promote healthy digestion and skin health, among many other things. And the results definitely aren’t all anecdotal. There are a large number of studies that reflect the incredible antioxidant and antibacterial potential of juniper berries.

From a culinary perspective, juniper berries are widely used worldwide. They impart a unique flavor profile to dishes, particularly in seasoning wild game and meats. Additionally, they serve as a natural fermentation starter, making them a valuable ingredient in sauerkraut and bread baking.

Since all medicinal uses remain unproven, juniper berries and their essential oil should not be used for any disease. Yet given their distinct flavor, which is chock-full of antioxidants, they can serve as a sharp flavor booster for meats, sauces, desserts, and herbal teas.