The dried leaf of Aniseed Myrtle – Syzygium anisatum. It has a rich, sweet aniseedy scent, suitable for cooking into both sweet and savoury dishes. Use where you may consider fennel or aniseed – potatoes, fish, white meat, or sweet baking.

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

• 10g tea pack contains whole aniseed myrtle leaves.
• 20g and 50g pouches contain finely-ground aniseed myrtle leaves.

Use aniseed myrtle:

• In sweet baking to add a rich fennel/aniseed flavour.
• On salads, to accentuate or replace fennel or aniseed.
• In savoury cooking, particularly with green veggies, fish, or pork
• As a fennel-like tea, either on its own or mixed with other flavours (for eg, lemon myrtle)
• To infuse into sweet bases such as milk for custard/icecream, or sugar syrup for sorbets
• In place of bay leaves in slow cooking
• Placed on fish or vegetables when steaming or baking