Juniper Berries

That piney, resinous snap at the heart of a good gin, brought into the kitchen. Whole juniper berries lend the same bittersweet, evergreen aroma to roasted pork and game, red cabbage, brines, and cures. Crush a few berries and rub them into a pork roast or venison, add them to a brine for poultry, or drop them whole into a braise and pull them out before serving.

Juniper berries are soft and dried, and their aroma sits in the oils under the skin. Crush them lightly with the flat of a knife or a mortar and pestle right before cooking to release that resinous perfume. We pack whole dried berries in Portland and leave them whole, since crushed berries fade fast.

In Northern European cooking, juniper has flavored cured fish, sauerkraut, and slow-braised meats for centuries, its clean bitterness cutting through fat and richness. That same quality makes it a natural partner for dark chocolate and citrus zest in a cocktail.

Single ingredient: dried juniper berries. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Are juniper berries edible?
Yes, dried culinary juniper berries are meant for cooking. They flavor a dish whole and are usually crushed or lifted out before serving rather than eaten by the handful, since the flavor is strong and resinous.

My dish came out bitter from juniper. What happened?
Too many berries, or leaving them in too long. A little juniper goes a long way. Use four to six crushed berries for a roast or braise, and lift whole berries out before serving so the flavor stays balanced.

What do juniper berries taste like?
Piney and resinous with a bittersweet, slightly citrusy edge, the defining aroma of gin. They read as evergreen and savory, not fruity, so they suit rich meats far more than desserts.

What is a substitute for juniper berries?
There is no exact match. A splash of gin carries a similar note into a sauce. Rosemary or caraway lends a related woodsy edge, though you lose the distinctive pine. Adjust the amount to taste.

How do I store them?
Keep the whole berries in a sealed jar away from heat and light. Whole berries hold their aroma much longer than crushed, so crush only what you need for a recipe.