Syzygium anisatum.

This stunning rainforest tree is both highly ornamental and a very desirable for its bush food characteristics. It’s quite rare in the wild, native to a few areas of North East New South Wales. The tree can reach up to 45 metres in a rainforest environment but most often 8-10 metres as a small to medium tree in open garden situations.  It’s usually harvested as a hedge to 2-3 metres in bush food plantations. The plant has a dense cover of fine lush green foliage throughout the year with white scented flowers in the spring.

It has strong aniseed scented and flavoured leaves which are often used for flavouring desserts, sweet sauces and preserves. It also is popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.

Made from the crushed leaves of Aniseed Myrtle it has a subtle sweet liquorice flavour. Great with fish or pork,  steamed rice, seafood, biscuits, ice-cream or tea.

Long time inhabitants of the region apparently used it for weight loss, lactation and stomach complaints.