Lemon Myrtle (Backhousia citriodora) is an Australian native plant known for its strong lemon-like fragrance and flavor. It belongs to the Myrtaceae family and grows in the rainforests of northern NSW & South East QLD.
When crushed the leaves have a distinctively pleasant lemon/lime scent.
The ground leaf has a stunning floral citrus flavour perfect for sweet & savoury uses.
Lemon/lime flavour, aromatic and refreshing with lemonade undertones.
Lemon Myrtle compliments fish, chicken to ice cream or sorbets, teas, cordials, soups, stocks. Traditionally Aboriginal people used lemon myrtle medicinally for toothaches as well as for it's sedative and calming effect. It's great to flavour breads, biscuits, laksa, curries and confectionery.
Bring water to a gentle boil. Pour hot water over a few whole leaves or 2 grams of lemon myrtle flakes in a teapot. Let steep for 5 minutes before serving (with some native bush honey if desired). It’s calming & sedative, the perfect relaxant before bed and good for colds, coughs and inflammation.
Blend 60 grams of soft butter with 1 gram of lemon myrtle flakes. Roll into a tube shape and refrigerate, then add a slice to cooked fish for a zesty butter sauce.
Boil ½ cup sugar, ¼ cup water and 2 grams of lemon myrtle flakes for 2 minutes. Strain and use over pancakes or add to soda water for a refreshing citrus drink or popsicles for the kiddiesLength 14cm x Width 3cm tube