Juniper vs rosemary
Two pine-resin aromatics of the northern kitchen, both crushed before use to get anything out of them, and both instantly familiar to anyone who drinks gin.
botanical
What is being compared
Point by point
| Aspect | Juniper berry | Rosemary |
|---|---|---|
| What it is | The fleshy cone of a conifer, not a berry, ripening over two or three years. | The leaf of a Mediterranean shrub. |
| Flavour | Piney and resinous with a peppery bite. | Pine and camphor, sharper and slightly less sweet. |
| Preparation | Crush before use; the skin is tough and whole berries release almost nothing. | Bruise or use a short sprig; it releases readily. |
| What it flavours | Gin — legally required — plus aquavit, game, sauerkraut and Alpine liqueurs. | Mediterranean cooking, mixed infusions, and gin as a secondary botanical. |
| Where it grows | Across the northern hemisphere, and most of it is still gathered wild. | The Mediterranean, cultivated and gathered alike. |
The short answer
For a resinous note in a drink, rosemary is easier to buy fresh and juniper is more distinctive. Crushing is the step that matters with juniper and is skipped constantly.
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