A beautiful Australian shrub naturally occurring in the wetter coastal areas of northern New South Wales (NSW) and southern Queensland. It grows up to 3 metres high, with graceful hanging branches of soft green leaves. The clusters of cream feathery flowers occur in Autumn, creating a spectacular fragrant display.
Most cultivation of this herb occurs near Lismore in NSW, although it is rapidly expanding into all of the temperate growing areas of Australia. Used fresh, the Lemon Myrtle leaf is a most versatile and refreshing herb. For storage, the leaves are cool dried (to prevent loss of essential oils) and then ground and stored in a cool, dry manner for later use.
Lemon Myrtle is without a doubt the most popular of Australia’s native herbs, with its fresh fragrance of creamy lemon and lime. It complements so many culinary delights, from fish and chicken to ice cream or sorbet.
Lemon myrtle and pepperberries (ground) make the best seasoning for fish, chips, chicken and roast vegetables.
Lemon Myrtle and mango combined make a great marinade for prawns. Just mash a ripe mango, then add lemon myrtle to taste, some fresh chilli to taste and then slacken it with a bit of oil, coat the prawns and marinade for 20 minutes, wack on the barbie until cook and serve with a fresh salad and mango salsa…….yummo!
The essential oil obtained from lemon myrtle contains antimicrobial compounds and is often used as an ingredient in shampoos, therapeutic body lotions, soaps, and household cleaners. The oil is believed to possess the ability to repel fleas and is therefore a feature of some chemical-free pet shampoos.
You can buy flakes or ground leaf