Native Ingredient Information
Our ingredient pages contain a summary of information, for more in-depth detail and amazing recipes please refer to Andrew’s cookbook ‘Australia’s Creative Native Cuisine’. Found Here
We acknowledge copyrights of Andrew Fielke, Brolly Books & Tony Lewis for part reproduction of text & photos from ‘Australia’s Creative Native Cuisine’.
Lemon Myrtle (Backhousia citriodora) Fresh | Ground | Tea Flakes | Oil Extract
A beautiful medium to large subtropical rainforest tree endemic to central and south-eastern Queensland. It has large green aromatic leaves and masses of white flowers in summer – a beautiful transformation. One of the well-known native food flavours with a stunning strong floral lemon taste and aroma. It is sometimes referred to as the “Queen of the lemon herbs”. A must for the home gardener, they survive very well in pots for the perfect “harvest in a moment” superb aromatic lemony leaves with a multitude of uses.
LEMON MYRTLE USES
Lemon Myrtle can be used from a number of different forms, fresh leaf, dried (fine ground or larger “tea” flakes), a very powerful essential oil is available, as well as a number of extracts can be purchased.
Extremely versatile floral perfumed ‘lemony’ leaves that are excellent in a multitude of sweet or savoury dishes. Whole leaves or grounds may be infused and then strained out, or the fine grounds added to all manner of baked goods, spice blends, sauces, soups, braises and desserts.
LEMON MYRTLE SEASONALITY
Lemon Myrtle leaves can be harvested all year round as an evergreen tree. In colder climates or extreme heat, the appearance (and growth rate) can deteriorate. Dried lemon myrtle, essential oil and extracts can be found all year.
OUR LEMON MYRTLE PRODUCTS
We use Lemon Myrtle as a hero ingredient extensively throughout our range of native products, we love it! There are so many, we dont have them all on line for sale, but do email us if you cant find what you are after….