Also in other European countries the juniper is popular. In Germany, Italy and France the spice is often found into marinades of venison. The Dutch use it into hash and pickled cabbage. And in Scandinavia juniper is used to the preparation of gravlax and in a marinate with pickled herring. The juniper has a spicy, woody, refreshing and slightly bitter taste. As the spice is heated for longer, hidden soft, sweet flavors come free. Therefore, the ‘whole’ berry lend themselves well to marinades, ragout and stews.