Lemon myrtle

This is the dried leaves of Lemon Myrtle – Backhousia citriodora. It has a rich, fruity lemon scent, suitable for cooking into both sweet and savoury dishes, often described as “More lemon than lemon”.

Our Lemon Myrtle is grown and harvested on the lands of the Yuin people, New South Wales.

Please note that 20g of whole leaves is about a full paper bag in size. If you need larger quantities than this, please contact us directly with your requirements.

Use lemon myrtle:

• Wherever you might use lemon but want less acid, or where lemon juice might curdle milk products.
• As a result, is fantastic in sweet milky dishes such as ice-cream, custards, cakes, etc.
• Infuse into sweet bases such as milk for custard/icecream, or sugar syrup for sorbets
• In sweet baking such as cakes, biscuits, etc.
• In savoury cooking with white meat (fish, pork, chicken), green veggies, or sprinkled over salads.
• Mixed into butter and melted over roast or boiled potato or pumpkin.
• As a in a lemony tea, either on its own or mixed with other flavours (for eg, forestberry herb)
• In place of bay leaves in slow cooking
• Placed on fish or vegetables when steaming or baking