LEMON MYRTLE

Backhousia citriodora

Lemon Myrtle is sometimes referred to as the “Queen of the Lemon Herbs”. It boasts an intensely citrus fragrance and flavour and First Nations people have long been used it when cooking and as medicine.

PLANT

Spring. It will require at least 3 years to establish into a mature plant.

HARVEST

Leaves can be harvested all year round. The plant can grow up to 3 metres tall and up to 8 metres in rainforest conditions, but may be kept small in pots.

EAT

The tangy leaves can be used either fresh, dried or ground in syrups, glazes, sauces, salads, dressings, curries, meat dishes, cakes and is particularly suitable for use in teas.

PRESERVE

Hang in full sun to dry. The leaves can be used to add flavour to dishes similarly to bay leaves or ground and used as a powder.

RECIPES

Take your salads to the next level with this lemon myrtle dressing.