Lemon Myrtle

Description

Culinary Notes :

• Lemon Myrtle is a fragrant herbal and ideal substitute for fresh lemon grass
• It can enhance the flavour of beef, chicken, whole leaf with baked fish, pasta, grilled meats, seafood, rice dishes, infused in macadamia or vegetable oils, and made into hot or iced tea.
• Also, as a lemon flavour substitute, it can be used in milk-based foods, as cheesecake, lemon flavoured ice-cream and sorbets. It can be also used in other desserts like cookies, cakes and muffins to satisfy a sweet tooth.
• When combining with mango makes a good marinade for prawns.
• It is a good choice to add flavour to spice rubs and marinades, flavoured vinegars, salad dressings, dips, breads, sauces, and pancakes.
• It should not be cooked for more than 10-15 minutes, otherwise it will destroy the delicate lemon notes and it can develop an unpleasant bitterness and eucalyptus flavour will dominate.
• Lemon Myrtle must be used sparingly, about 1/2 teaspoon to 500g of meat, carbohydrates or vegetables.
  

Health benefits:

The lemon myrtle´s leaves contain many essential oils that have antimicrobial compounds. Lemon myrtle also is a powerful antioxidant and anti-virus agent. It is high in minerals like calcium, zinc and magnesium, and it has a healthy helping of vitamins A and E. One of its modern applications is for treating throat disorders, due to infection or irritation.

Recipe/ product links:

egyptian dukkah with lemon myrtle

Country of origin:

Australia

Other names or spelling: Lemon Ironwood, Sweet Verbena Tree, Sand Verbena Myrtle, Tree Verbena, Backhousia citriodora, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia