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Lemon Myrtle

Information about Lemon Myrtle

Featured Ingredient - Australia 



 Go to:-   Australia Main Page  | Australia Speciality Dish  |  Cooking by Country Main Page



The 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 main Australia Cooking by County page.

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