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 are wonderfully refreshing in hot or cold drinks and can be used in both sweet or savoury cooking.

How to Use:

Lemon myrtle is divine with prawns, whether in the marinade or included in a mayonnaise or sauce.

Add lemon myrtle to a vinaigrette made with olive oil, Dijon mustard, honey and vinegar to serve with seafood, chicken or chickpea salad. Include lemon myrtle in Thai fish cakes or add to breadcrumbs for fish, lamb cutlets and tofu or for a crust on broccoli au gratin or grilled asparagus.

Make lemon myrtle shortbread. Simply add 1 tsp powder to our Classic Shortbread Mix and bake as normal.

Storage:

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

Images for illustrative purposes only.