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Juniper Berries, Foraged in Saskatchewan
Here's a fun fact: juniper berries aren't really berries at all. They're tiny, fleshy cones that take two to three years to ripen, slowly turning from green to a deep, dusty blue. That's why you'll often find both colours on the same shrub.
We hand-pick only the fully ripe blue berries from wild juniper growing here in Saskatchewan, leaving the green ones to keep maturing, then dry them gently to lock in their bright, piney, slightly citrusy flavour.
Juniper berries are best known as the flavour behind gin, but cooks have used them for centuries to season wild game, roasts, sauerkraut and hearty stews. In traditional herbalism, they've been taken in small amounts as a warming digestive after heavy meals.
Juniper Berries, Foraged in Saskatchewan
Here's a fun fact: juniper berries aren't really berries at all. They're tiny, fleshy cones that take two to three years to ripen, slowly turning from green to a deep, dusty blue. That's why you'll often find both colours on the same shrub.
We hand-pick only the fully ripe blue berries from wild juniper growing here in Saskatchewan, leaving the green ones to keep maturing, then dry them gently to lock in their bright, piney, slightly citrusy flavour.
Juniper berries are best known as the flavour behind gin, but cooks have used them for centuries to season wild game, roasts, sauerkraut and hearty stews. In traditional herbalism, they've been taken in small amounts as a warming digestive after heavy meals.