Description

Lemon Myrtle is without a doubt the most popular of Australia’s native herbs, with its fresh fragrance of creamy lemon and lime; lemongrass-like flavour and aroma of lemon verbena

Strong lemon scent, the flavour derives from the essential oils within the whole plant. Use as a rub for fish or add a punch of flavour to chicken stuffing or damper. It complements so many culinary delights, from fish and chicken to ice cream or sorbet.

Add powder towards the end of cooking, so it is not cooked for more than 10-15 minutes, as any longer than this will destroy the delicate lemon notes. Used sparingly, about ½ a teaspoon for 500g of meat and/or vegetables, otherwise the camphor-like eucalyptus taste will dominate.

Whole leaves may be added earlier and cooked for longer to infuse, like a bay leaf.

Lemon myrtle (Backhousia citriodora), leaf, dried, ground Nutritional Information per 100gm