From the evergreen shrub, juniper, found throughout the Northern hemisphere are new to U.S. cooking but have long been a staple of European dishes. The flavor of juniper marries well with sauces for game and pork. It is often used in sausages and pƃ¶ôtƃ¶?s, and in sauerkraut. The berries should be crushed to bring out the flavor. Juniper also flavors gin as well as other spirits such as schnapps and some beers.