Large 20g, Jumbo 50g

Vegan Friendly | Sustainably Sourced | Naturally Grown

Who doesn't love citrusy, lemony goodness? Giving a powerful citrus pack, the seriously strong Lemon Myrtle gives a blast of delicious, citrus flavour. It goes especially great in cooking meat, baking, and olive oil infusions. A little goes a long way with this great native, so use sparingly!

Health Benefits:

Lemon Myrtle's delectable strength is owed to its concentration of Citral, the compound that gives citrus fruits their citrus flavour. Due to this, it's naturally anti-fungal and anti-bacterial properties have been harnessed for milennia by First People. It naturally contains essential nutrients like Lutein for eye health, calcium for bones and magnesium for cell regeneration.

Origin:

Native to tropical NSW & QLD, our Lemon Myrtle is organically grown in Western Australia where an invasive fungus, Myrtle Rust, doesn't live. This means that we can ensure a product that is free from fungicides, which is not considered good for human health. Our grower also holds eco-certification.

Culinary Uses:

Lemon Myrtle is the Queen of all Lemon flavours. It's lemon-lime flavour can be used to sprinkle over fish, poured into baked goods, or even put into a sorbet. The lack of acidity means that it doesn't curdle dairy based deserts, and should be used in place of Lemon Zest, in smaller quantities. It's even become a base for kombucha!

Prefer a tea? Check out our Organic Lemon Myrtle Black Tea for a delicious health blend that doesn't compromise on flavour.

Lemon Myrtle

Historical Uses

Indigenous to North-eastern Australia, the tropical-loving Lemon Myrtle is a part of the family Myrtaceae and has been famed for its encapsulating flavour. Used traditionally as an oil, it was used for its antimicrobial and antiseptic properties.

Modern Uses

The small lemon flakes are used in an array of modern cuisine. Due to its high citral content (highest of any plant), it compliments seafood dishes such as calamari and fish, and is exceptional especially once paired with the Tasmanian Mountain Pepperberry.

Recipe Ideas:

No Bake Lemon Myrtle & Wattleseed Cheesecake
Crumbed Lemon Myrtle & Pepperberry Fish