Lemon myrtle is more lemony than lemons!
Lemon Myrtle is one of Australia’s most popular native herbs!
Its leaves contain the highest amount of citral (>90%) of any plant known in the world and its flavour and aroma show refreshingly intense citrus notes, often described as lemonier than lemon.
It provides a fresh fragrance and flavour of creamy lemon and lime without the acidity of lemon juice or the bitterness of lemon rinds.
Great in baking to give a lemon flavour without adding liquid.
An extremely versatile herb, it complements so many culinary delights, from fish & chicken to ice cream or sorbet.
Great used in cakes and baking to add a lemon aroma without too much tang.
Alternatively, add to boiling water for a refreshing tea.
The leaves are cool dried (to prevent loss of essential oils) and then flaked. Store in a cool dry location out of direct sunlight.
Our award winning Bush Jelly is packed full of lemon myrtle and fruity mountain pepper to give a very unique and vibrant flavour.
Botanical name: Backhousia citriodora
Common names: Lemon myrtle, Lemon Ironwood, Lemon scented myrtle, Sweet Verbena tree
Part used: Mature leaves are harvested throughout the year then dried and flaked.
The leaves are rich in essential oil, most of which is made up terpenoid aldehydes such as citral. Citral has high medicinal properties and it is this ingredient that gives lemon myrtle many of its health benefits.
Lemon myrtle has a reputation as a powerful antiseptic and anti-virus agent that can destroy disease-carrying microorganisms. It has been used to treat allergies, colds, sore throats, gastric disturbances and infections.
It is a powerful antioxidant, high in minerals like calcium, zinc and magnesium, and a healthy helping of vitamins A and E. [Reference]
(per 100gm dry weight)
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