Botanical Name: Juniperus communis
- English: Juniper Berry, Common Juniper
- Ayurvedic: Hapusha, Havushaa,Haauber, Matsyagandha.
- Unani: Abahal, Haauber, Hubb-ularar, Aarar
- Also, known as: Arar, Abahal, Habbul, Havuber, Havubair, Hapushaa, Havulber, Hosh, Padma Beeja, Palash, Hayusha, Wacholder, Genievre, Junipero, Ginepro, Kuli, Abhala, Habul hurer, Hanbera, Juniper bush, Ginepro, Enebro, Jenewerbessie, Kataja, Genievre, Wacholderbeeren, Ginepro, Junipa, Junipeo,Junipero, and Enbar.
Habitat: Europe and North America
Parts Used: Female cones
Juniperus communis, an ornamental evergreen shrub or tree of the pine family, grows up to 30 feet with trees and shrubs of about forty species. The common Juniper is a smaller species, usually less than 25-30 feet tall, and many of its numerous varieties are less than 12 ft. The leaves are evergreen, stiff, sharp-pointed, flat, up to 2 cm long needles with relatively broad base, and glossy green lower surface, and bluish-green upper surface, open in whorls of three, are glaucous and concave above, keeled underneath. Flowers in May, with fleshy fruit of dark-purplish color, ripening in the second year after the flower, small, lacking perianth. Female and male flowers on different individuals. Female inflorescences yellowish-green, male flowers yellow. Borne in groups of three in the leaf axils. The female cones, “Juniper berries” are spherical, fleshy, berry-like, about 4-6 mm in diameter and dark purple-blue to black when ripe. They have a woody, resinous and turpentine-like aroma and a warm, pine-like taste. Male and female cones occur on separate plants. The cones take almost 18 months to ripen.
Juniper berries take two or three years to ripen, so that blue and green berries occur on the same plant. Only the blue, ripe berries are here picked. When collected in baskets or sacks, they are laid out on shelves to dry a little, during which process they lose some of the blue bloom and develop the blackish color seen in commerce. Juniper is used as a spice in European cuisine, mainly to flavor meat dishes. Juniper oil is used in confectionery, meat products, jellies and puddings. Every part of the shrub is medicinal, and the French peasantry prepare a sort of tar from the interior reddish wood of the trunk and branches.
How to use:
There are different ways to use powdered herb.
Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.