Lemon Myrtle

Our local Lemon Myrtle is picked and dried continuously throughout the year. It is sold as a whole leaf and ground. Lemon Myrtle has a fresh lemon citrus aroma underpinned by a menthol essence. Possibly one of the most popular of our native herbs, the flavour is intense and should be used sparingly – regardless of whether you are using it as a whole leaf or ground.

The strong lemon flavour of Lemon Myrtle is sweet and refreshing which makes it an incredibly versatile food that can be used extensively in both savoury and sweet dishes.

In savoury dishes the leaves can be used it the same way as bay leaves (added to roast lamb or used in marinades, soups, stews, casseroles and roasts). Lemon Myrtle can be used to complement lamb, chicken and beef.

In sweet dishes lemon myrtle can be used to flavour ice cream, shortbread, cheesecakes, pana cotta and other deserts.

The Lemon Myrtle leaves have been used by Indigenous Australians for millennia. Lemon Myrtle leaves are high in antioxidants and also have high-antimicrobial and antifungal properties. For this reason the fresh leaves were crushed to a paste and used topically on sores or other open wounds.