Juniper berries are spicy, sweet with a piney aroma, a bit reminiscent of grapes and evergreen tree resin. They go well with game like venison and rabbit, and they're an important ingredient in German sauerkraut (along with caraway). You might also try juniper in marinades, pot roasts, liver paté, pickled meats, cabbage dishes, stews, and soups. Crush the berries just before using; they have a strong flavor but it dissipates quickly. For tea: add 1-2 teaspoons of herb to 8 oz. water in a pot. Cover and simmer for 15-30 minutes, strain and serve immediately. Not to be used for more than four to six weeks in succession. Persons with inflammatory kidney disease should not use this herb. Not to be used during pregnancy. Chef's Tips: -Combine with bay leaves, black peppercorns and lemon rind in meat brines. -Grind into cabbage stew. -Flavor pickling brines.

-Wildcrafted in Bulgaria.

-Rich and piney whole berries of consistently good color and size.

-Hand sorted to maintain quality.