Considered the “queen” of the lemon herbs, Lemon Myrtle is undoubtedly one of the most popular Australian native herbs. It has a fresh aroma of citrus, with delicate menthol essence and a strong lemon flavour, which is sweet and refreshing. In cooking, Lemon Myrtle can be used in both sweet and savoury dishes.
The leaves can be substituted for bay leaves, in marinades, soups, stews, casseroles and roasts.
The flavour is intense, but used sparingly (like a bay leaf), will complement chicken, lamb, kangaroo and beef dishes delightfully well.
100% Dried and ground Lemon Myrtle
The Lemon Myrtle is a beautiful Australian shrub, whose leaves have been used by Indigenous Australians for a swag of purposes. Sucking on them provided both hydration and a boost of nutrients, vitamins and minerals.
The disease-fighting high-antimicrobial properties in the leaves were released by chewing them or crushing them into a paste. The paste was then rubbed into sores and boils. The leaves were also burnt to release their insect-repelling properties.
Lemon Myrtle leaves have also been used traditionally to flavour foods and as a healing oil. The leaves can be used fresh or dried and the oil can be extracted through distillation