Description

Lemon myrtle is a rainforest tree, native to sub-tropical Queensland, growing 6-8 metres high, with a width of 3-5 metres. The plants are currently 40cms high. It has attractive dark green leaves, a low-branching habit and is adorned with clusters of white flowers in summer. Cinnamon myrtle and aniseed myrtle are two close relatives and all can be used in cooking.

Harvesting and storage

Leaves can be harvested all year round and can be used either fresh, dried like a bay leaf, or ground. The distilled citral oil from this plant, which has a lemon-lime scent is used to make cosmetic products such as hand-creams and soaps. Fresh leaves can be stored in a container in the fridge, while dried leaves are best stored in a glass container so they don’t lose their aroma.

How can I use lemon myrtle?

With their dense foliage, they make a great screen and are also an attractive feature tree. They are a delicious food flavouring particularly for fish dishes, biscuits and desserts, and the dried leaves can be used to infuse olive oil. My favourite use is simply making a herbal infusion for tea that I drink both hot and chilled. Lemon myrtle is reported to have anti-fungal, anti-viral and calmative qualities. Two of the ways indigenous Australians used lemon myrtle is wrapping it in paperbark and using it to cook fish, and breathing in the crushed leaved to treat headaches.