Lemon Myrtle is the best known of the native food plants and boasts a 90% level of citral (which produces the lemon flavour) compared to lemons (3%). The citral oil will perfume any dish.
How to use Lemon Myrtle
In cooking, Lemon Myrtle is an easy replacement for lemongrass or lemon, but it has its own unique flavour. Use ground Lemon Myrtle to make cordials, muffins, cakes, biscuits, dressings, vinegars, oils, mayonnaises, custards, pannacotta or ice cream. Add to stir fries, salads, or soups, or sprinkle on chicken or fish. It’s also a great addition to cereals, muesli, and granola, and adds an extra kick of health to green smoothies and juices.
Lemon Myrtle tea is a refreshing tonic that is caffeine free and perfect to sip at the end of a long day. Drink it freshly brewed or iced, or infuse with soda water.
Health Benefits of Lemon Myrtle
The health benefits are stunning as the leaves have compared to blueberries:
- 40 times the Calcium
- 7 times the Antioxidants
- 12 times the Lutein – important for eye health
- 6 times the Vitamin E
- Higher in all of the important minerals
- Superior antifungal/antimicrobial properties–an important aid in keeping your gut health and of interest for the food preservation industry
Source: Health Benefits of Australian Native Foods, I. Konczak et al , 2009 RIRDC Publication 09/133
RECIPES: View recipes using Lemon Myrtle.