Lemon Myrtle is a Bushfood that has been utilised by Indigenous Australians, as both a cooking ingredient and a medicinal plant, for thousands of years.

Grown in the subtropical region of Northern NSW, this dried Lemon Myrtle leaf is a free-flowing herb that can be used as a substitute for lemon, lime or lemongrass. The crushed leaves have a strong “lemon” aroma and impart a deep lemon/lime flavour that is wonderfully refreshing in hot or cold drinks and can be used in sweet or savoury recipes.

How to Use:

Dried Lemon Myrtle leaf is widely used in an array of sweet and savoury foods and beverages, prized for its deep lemon flavour and scent.

The concentrated tangy citrus flavour of dried Lemon Myrtle is fabulous infused in tea, served hot or iced. Delicious on its own, or combined with your favourite herbal teas, try with spearmint leaf as a refreshing blend. Lemon Myrtle is also an excellent addition to homemade cordials.

Add a zesty lemon tang to any salad dressing, curry, stir fry or soup. Combine dried Lemon Myrtle with seeds and spices for a scrumptious dipping mix served with olive oil and crusty bread; a marinade or dry rub for meats or fish; or a topping over salads and steamed veggies. Sprinkle a little Lemon Myrtle over fresh seafood before cooking; try with whole baked fish, BBQ scallops or steamed mussels.

Lemon Myrtle can also be used with dairy to impart a citrus flavour, without the risk of curdling from the citric acid in lemons or limes. Fantastic in fresh bread and baked goods, try adding just a teaspoon of Lemon Myrtle to your next batch of cookies or shortbread, or to muesli and raw food bars.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.