Juniper (Common / Rocky Mountain)
Latin name : Juniperus spp
Hul'qumi'num name : P-tth’une’yulhp /
S-lhelhuq’tsus p-tth’une’yulhp
“P-tth’une’yulhp is not a common tree on the coast. Slhelhuq’tsus p-tth’une’yulhp is the term for the low-lying bush species, growing to only 5’ with branches on the ground. The larger ones can grow to tall trees, with very old specimens 1.5 metres wide at the base being found on Kuper Island and at Genoa Bay. It grows in open-canopy shrub communities on very shallow, water-shedding sites of rock outcrops, and is characteristic of moisture-deficient sites. When you bruise the branches, it has a very strong smell (the root word ptth’uthun means strong odour). The wood also has a strong smell. It is valuable for trade because of its aromatic property. It can be used in thin strips under the lid of a box to give it a scent. As a medicine, the berries and leaves can be boiled and used in a bath to take arthritis pain away.”
— Except from Hul'qumi'num Ecosystem Guide
Juniper berries and leaves contain essential oils rich in compounds like alpha-pinene and limonene, which contribute to its notable diuretic and anti-inflammatory qualities. In traditional herbal medicine, juniper has been used to support urinary tract health, helping alleviate conditions like urinary tract infections and kidney stones. Its anti-inflammatory properties have also led to its use in addressing joint pain and arthritis.
Beyond these applications, juniper has been considered a natural remedy for digestive issues, thanks to its ability to stimulate digestive enzymes and ease discomfort such as bloating and indigestion.
Culinary-wise, juniper berries are used as a spice in cooking, particularly in flavoring meat dishes, pickles, and gin production. Their distinct piney flavor adds a unique dimension to culinary creations.
