....this help?

Vera

Here is a link that might be useful: Juniper Berries

I don't know about other juniper species, but I suggest playing safe and stick to Juniperus communis.

Hmmmmm, I am going to have to really do some research on this- I truly love growing my own herbs- and friends and family have come to DEPEND on me to meet their supply and demand as well- and I'm always looking for something a little "wilder" than the everyday parsley, basil and dill....

Hi I am a newbie at posting, but here we go. There is a really good internet sight cooking http://www.fs.fed.us/database/feis/plants/tree/junmon/all.html
In Europe they cook and use for medicine all the time.
It seems to be more a taste thing than worried about toxin, I think moderation is the key and knowing if anyone has health problems.
But if you look at the medicinal side maybe eating some would help most.
If this help I'm glad.
Also with all the wars going on it seems that there is a short falling in juniper berries that is pushing the price up.
Have a grand day,
jehda

Be careful with those berries! I've read that you can use about one or two, crushed thouroughly, and use it to flavor certain dishes of your choice. Eat too many of them, however, and they can be poisonous, because of a certain amount of resin they contain. In fact, I've just re-read from one of the books by Steve Brill, that just two juniper berries is enough to poison a small child. So yeah... a nice herb, but definitely use sparingly. :) They also tend to last a long time once you've collected them. You can dry or freeze them if you please.

There are non-resinous species but I'm not sure how you would research this, and I get the feeling that it's just safer to use only one or two of them at a time. ;)

I've used berries from the common (old fields) juniper - juniper communis. Good in saurbraten and adds interesting flavor to beef stews. A few go a long way.
Or you could add them to vodka and end up with gin!