Information about Lemon Myrtle
Featured Ingredient - Australia
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Lemon Myrtle tree/shrub, Backhousia citriodora F. Muell belongs to the
Myrtaceae (myrtle) family and has become one of the most widely used Australian
native herbs and with the increased awareness and use of “bush tucker” as
mentioned on the main Australian Cooking by Country page, it is quickly
becoming an important commercially grown crop.
Lemon Myrtle, as its name suggests, has an intense lemony smell and a warm
lemongrass flavour. In general it is added towards the end of cooking and only
cooked for 10-15 minutes to preserve the delicate lemon overtones. It should be
used relatively sparingly otherwise it imparts a eucalyptus taste. The main
parts of the tree used in cooking are the leaves, which are available fresh,
dried or ground.
Today in Australia it is widely used stir-frys and curries as a substitute for
lemongrass and as a flavouring for poultry and fish dishes as well as in
dressings, mayonnaise, vinegars, scones, muffins, cheesecakes and breads.
You can find recipes using Lemon Myrtle on the
Australia Cooking by County page.