Page 158 - The Forager’s Guide to Wild Foods

Juniper (Common/Dwarf),
Juniperus communis

(CUPRESSACEAE)

COMMON or DWARF JUNIPER is an evergreen found in
forests and shrublands, with a bark that shreds in thin Chris Cant, CC-BY-2.0
strips. In North America, most common junipers are
prostate and mat-forming, growing to no more than 3
ft. (1m) tall, though they can grow into small trees to 16
ft. (5m), and occasionally to 30 ft. (10m) tall.
FRUIT: Fruits are small hard cones, 0.2-0.5 inches (0.5-
1.3cm) across, containing 2-3 seeds. Young cones begin
Matt Lavin, CC-BY-SA-2.0
red and ripen over 2 years. Mature “berries” are blue-
black with a waxy bloom. per berries, 2 tbsp. mustard seeds, 2 tbsp. whole
coriander seeds, 2 sprigs fresh rosemary (finely
LEAF: Sharp, awl-shaped leaves are 0.1-0.6 inches (0.3-
chopped), 2 tbsp. salt, 2 tbsp. brown sugar, 2 tbsp.
1.5cm) long. They are green or silvery.
ground black pepper. Pulverize juniper, mustard
EDIBLE PARTS: fruit
seeds, and coriander seeds in mortar. Mix with rose-
KEY MEDICINAL USES: This plant is diuretic, rubefa- mary, salt, sugar, and pepper.
cient, and antiseptic.
WARNING: Consume juniper berries only in small
HOW TO HARVEST AND EAT: Pick ripe juniper berries amounts. Pregnant women and people with kidney
in August-December. Dry and grind the berries to make disease should not ingest. Juniper extracts can be
a seasoning for game dishes. For a gin-flavored tea, steep poisonous, avoid.
dried berries in hot water.
POISONOUS LOOK-ALIKES: Yews, Taxus spp.; Savin
JUNIPER RUB FOR VENISON: Ingredients: 4 tbsp. juni- Juniper, J. sabina; Cade Juniper, J. oxycedrus

Lingonberry, Vaccinium
vitis-idaea (ERICACEAE)

LINGONBERRY, Northern Mountain Cranberry or Cow-
berry is a low evergreen shrub prized for its ruby-red
fruits. It thrives in boreal, and subarctic regions through-
out the northern hemisphere. Growing 1-4 inches (2.5-
10cm) high, this plant is mat-forming and prefers infer-
tile acidic soils. It is found in a variety of habitats: bogs,
spruce forests, rocky slopes, tundra.
FLOWER AND FRUIT: Bell-shaped flowers appear during
May and June. They are four-parted, ranging in color from
white to deep blushing pink. Between August and Octo-
ber, the dark crimson berries ripen, persisting through
raw or cooked and are often harvested after the melt-
the winter. They are 0.2-0.4 inches (0.5-1cm) across.
ing of the snow. Leaves can be made into a tea, which
LEAF: Leaves are leathery, oval-shaped, and alternate.
should not be consumed often because it contains
The upper surface of the foliage is glossy, while the low-
the toxin, arbutin.
er surface is speckled with black dots. Leaves are ⅓ to ¾
SWEEDISH LINGONBERRY SAUCE: In a large skillet
inches (0.8-2cm) long with smooth edges.
combine 2 cups lingonberries, ½ cup brown sugar, ½
EDIBLE PARTS: fruit
cup apple cider, 5 allspice berries, 1 cinnamon stick,
KEY MEDICINAL USES: Leaves have antiseptic, astrin- 1 thyme sprig, kosher salt. Simmer over low heat,
gent, and diuretic properties. stirring occasionally, for about 25 min. Bring to a boil,
HOW TO HARVEST AND EAT: Tart and sweet, with a continuing to stir, for 10 min. Let cool. Remove all-
flavor similar to cranberries, lingonberries can be eaten spice, cinnamon, and thyme. Serve with meat.
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