Lemon Myrtle:

Backhousia citriodora is a beautiful flowering plant endemic to subtropical rainforests of central and South-Eastern Queensland, Australia.

 

Lemon Myrtle is a clear winner in popularity when it comes to versatility of use.  The intensely citrus flavoured leaves can be used in sweet or savoury dishes and has been used by First Nations culture for cuisine, health and medicinal purposes for many thousands of years.

 

Similar to a Bay leaf, you can add the leaves to stews and soups, dressings and meat dishes. The leaves are also a wonderful flavour enhancer for sweet dishes such as in cakes, muffins, tea’s, custards and ice cream!  It can be rather powerful so use sparingly.

 

The leaves themselves contain 90-98% citral content, which is the most natural source of citral oil (lemon taste) and boasts a powerhouse of nutritional benefits in the form of antioxidants, calcium, lutein, vitamin E and magnesium.

 

The plant itself is a can grow up to 3 metres tall and thrives in a semi shaded position.  It produces delightful creamy white flowers,  glossy green leaves and can be used as an ornamental plant, a screening or hedge plant.  (Speak to your native garden specialist for more specific planting information for your soil and climate.)

 

To use, simply pick the leaves from the plant as required.  If you can’t get hold of a Lemon Myrtle plant for yourself, you can purchase the leaves dried and ground into a powder or as an extract to use in cooking.  It is also a popular choice as an essential oil for it’s antibacterial, anti-fungal and calming properties.

 

Lemon Myrtle features in out ZST flavour. SHOP ZST HERE