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JUNIPER BERRIES
Juniper
berries are the uniquely evolved cones of evergreen shrubs in
the Juniper genus. The scales of these cones have evolved
into a fleshy layer which causes the cones to look like
berries when they are mature. Humans have historically had a
number of uses for juniper berries, as both a medicinal
ingredient and a source of flavouring. The characteristic
flavour of gin, for example, comes from juniper berries, and
they are used in a variety of spice mixes such as the classic
blend of spices in Alsatian food. Junipers are evergreen
shrubs which are found in temperate zones of both Europe and
North America. Not all junipers produce usable berries, but
those that do, yield cones with a characteristic tart,
resinous flavour. The earliest recorded use of juniper
berries appears to have been in Ancient Greece, when the cones
were given to athletes as a medicinal treatment. The Ancient
Egyptians also used them, as evidence in tombs and on wall
paintings indicates.
GOJI BERRIES
The name
Tibetan Goji Berry (also known as Wolfberry) is in common use
in the natural health food market. Berries from the Goji
plant that are claimed to have been grown in the Himalaya
region form the basis of a very large health food market. The
etymological origin of “Goji” is unclear but it is likely a
simplified spelling of
gouqi.
In addition to being cultivated in China, Goji also grows on
extensive vines in the sheltered valleys of the Himalayas in
Tibet and in Mongolia. The round, red Goji berries are very
tender and must be shaken from the vine rather than picked in
order to avoid spoiling. They are preserved by slowly drying
them in the shade. The berry has been eaten locally in the
Himalayan and Tibetan regions for centuries and is celebrated
in festivals. It is nicknamed “happy berry” because of the
sense of well being it is said to induce.
TAYBERRIES
Tayberries are a cross between a blackberry and a raspberry.
They have an excellent flavour, quite sharp and very juicy.
The fruits are twice the weight of a large raspberry, much
longer and deep purple in colour. They freeze exceptionally
well and make excellent jams.
ROWAN BERRIES
Rowan
berries can be made into a slightly bitter jelly which in
Britain is traditionally eaten as an accompaniment to game,
and into jams and other preserves, on their own, or with other
fruits. The berries can also be a substitute for coffee beans
and have many uses in alcoholic beverages to flavour liqueurs
and cordials to produce country wine, and to flavour ale. Raw
berries also contain parasorbic acid, which causes indigestion
and can lead to kidney damage, but heat treatment (cooking,
heat-drying, etc) and, to a lesser extent, freezing,
neutralises it, by changing it to the benign sorbic acid.
Luckily they are also usually too astringent to be palatable
when raw.
AMLA BERRIES
This is
also known as the Indian gooseberry. The Amalaki is a
moderate-size deciduous tree with grey bark and reddish wood
that grows in the tropical subcontinent of India. All parts
of the plant are used in various herbal preparations,
including the fruit, seed, leaves, root, bark and flowers.
While the fresh Amalaki fruit is used to make chutneys and
relishes in India, the Amla-Berry tablets are a convenient way
to enjoy the healing benefits of this remarkable fruit no
matter where you live. The Amla berry is a traditional food
and medicine that inspires awe in the mind of the serious
herbalist due to its many known nutritional and medicinal
benefits and uses. |
