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Juniper: Juniperus communis
Secwepemc: punllp (juniper)
Tsilhqot'in (Xeni Gwet'in): datsan k'achilh
Stl’atl’imx (Fraser River): púnlhep (juniper)
Nłeʔkepmxcin: púnłp (big juniper), c̓íc̓x̣c̓ex̣t (flat juniper)
Nsyilxcen: punłp (juniper)
Liľwat: tsíktsektaoz̓ (common juniper), púnlhep (tall juniper)
English Translation: juniper, common juniper, flat juniper, big juniper
Family: Cupressaceae
Origin: Native
Duration: Perennial
Color: Leaf green, bloom yellow, fruits blue to black
Typical Bloom (varies by elevation): April
This member of the evergreen family can be found throughout Canada, although the type will vary from region to region. Two types, known as J. communis and J. horizontals (creeping juniper), are shrub varieties with a wide range including the boreal rain forest. Three other varieties, J. maritima from the west coast, J. scopulorum found in the western interior, and J. virginiana, also known as Eastern Juniper, from all over southeastern Canada, are all small trees.
The tree or shrub will have needle-like leaves 7-12mm long and male and female cones that are produced on separate plants. The female cones take two full seasons to mature, are hard and pungent, and are usually covered with a whitish, wax coating that gives them a very distinct gray colour. Juniper is a very hardy conifer, they grow in a variety of areas including dry, rocky soil, pastures, fields, meadows, and open woods, from near sea level to subalpine or alpine areas, and are widespread throughout Canada, reaching from the Artic south, extending all the way south into the United States.
The small, fleshy, berry-like fruits were eaten at any time of year by Fisherman Lake Slave of the Northwest Territories and were used by them as well for “brew” in historic times. To make this brew, the fruit was boiled, sugar and yeast were added, then the mixture was fermented for three days before being imbibed. This action is considered to have been introduced by the French traders as the they were using fruits fermented with barley to make beer back in France. Of course, the most well-known use for juniper in the production of alcohol is in the distilling of gin, it’s what gives the most popular type of gin its very distinct flavour.
Alcohol was not the only use for this fragrant shrub! The boughs were also used, with or without the fruit, to make tea by some groups, such as the Nlaka’pamux (Thompson) and Lillooet Nations of BC, as well as the Micmac of the Maritimes. The Nlaka’pamux and others believed that the tea had medicinal qualities and would use it to treat a range of ailments. The James Bay Cree apparently ate juniper “buds” but only 3-4 a day, in the early summer. Juniper berries are often used in the preparation of game meats to help remove that “gamey” flavour.
Indigenous Cultural Notes: Medicinally, infusions or decoctions have been taken to treat cough, lung disease, tuberculosis, stomach pain, indigestion, vomiting, and kidney troubles amongst many others. Its also used as a bathing solution, an inhalant, or for sweatbathing to obtain relief from arthritis, rheumatic pain, chest pain, headache, wounds, and sprains. It was also used as a shampoo.
Researched and written by Leah Berkey
Sources:
en.m.wikipedia
Juniper britannia.com
Indigenous Peoples' Medicine in Canada thecanadianencyclopedia.ca