We continue our exploration of easy-to-grow-organically native herbs with Backhousia citriodora aka lemon myrtle.
Lemon myrtle is known as the ‘Queen of the Lemon Herbs’ due to its intensely citrus fragrance and flavour. The fresh tangy leaves may be used in teas, syrups, glazes, cakes, biscuits, dressings, sauces, ice creams, dips and meat dishes.
In the wild, lemon myrtle grows in the subtropical rainforests of central and south-eastern Queensland. It has long been used in Aboriginal cuisine and medicine and essential oil distilled from the leaves not only smells divine but has antifungal and antibacterial properties.
How to Grow and Use Lemon Myrtle
Harvesting is simple. Pluck fresh leaves as needed, removing no more than one-third of the plant at a time.
Lemon myrtle can grow up to three metres tall in suburbia but may be kept small in pots. It prefers a warm, sunny or shaded spot sheltered from cold winds. Grow in a well-drained soil, but keep well-watered throughout the year.
Lemon myrtle attracts birds and bees to its cream-coloured autumn flowers. With its elegant branches of glossy green foliage and fragrant blooms, it’s perfect as an ornamental shade tree, large shrub, potted specimen or even a hedge.
Lemon myrtle – useful, beautiful, delicious and healthy!
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