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Lemon Myrtle

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Product description

Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.

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Culinary notes:

With a fresh fragrance of creamy lemon and lime and a very versatile lemony and tangy flavour, Lemon Myrtle is native to Australian soil with a wonderful citrus flavour and aroma. It complements many dishes such as fish, chips, chicken, roast vegetables and ice cream or sorbet.

Health benefits:

The lemon myrtle 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.

Ingredients:

100% dried Lemon Myrtle leaves

How to use:

  • Lemon Myrtle is a fragrant herbal and ideal substitute for fresh lemongrass
  • It can enhance the flavour of beef, chicken, 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 like 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, it makes a great marinade for prawns.
  • It's a good choice to add flavour to spice rubs and marinades, flavoured vinegars, salad dressings, dips, breads, sauces, and even 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.

Recipe/product links:

Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions Egyptian dukkah with lemon myrtle Native-Spiced BBQ Kangaroo with Chips Lemon Myrtle and Pear Syrup Cake Meatballs in a Native Herb and Pepper Sauce Native Herb and Kale Pesto Pepper Berry & Lemon Myrtle-Spiced Prawns with Lemon Myrtle Mayo Native Herb Roasted Potatoes with Saltbush and 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.

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