Lemon Myrtle
Also known as: lemon-scented myrtle, sweet verbena tree
The fragrant leaves of an Australian rainforest tree, lemon myrtle delivers an intense, clean lemon perfume with a hint of eucalyptus that brightens both sweet and savory dishes.
Intensely lemony, fresh, and floral with a gentle eucalyptus and lemongrass unde...
Backhousia citriodora
spice
Pairs Well With
Lemon myrtle is the dried leaf of an Australian rainforest tree, prized for its remarkably intense, clean lemon aroma thanks to a very high citral content. A signature bushfood of Australia, it perfumes seafood, poultry, teas, and desserts, and is used sparingly to add a bright citrus lift without the acidity of lemon juice.
Lemon myrtle's intense lemon character comes from its very high citral content, a blend of the isomers geranial and neral. The citral delivers a clean, bright citrus note with a faint eucalyptus undertone, making it a powerful but delicate spice best added late in cooking.
LEMON MYRTLE
GERANIAL
lemon | bright | sweet
A citral isomer that gives the dominant sweet, bright lemon note defining lemon myrtle.
NERAL
lemon | fresh | floral
The second citral isomer, adding a fresh, slightly floral lemon-lime character.
LINALOOL
floral | sweet | lavender
A soft floral undertone that rounds the sharp citrus into a gentle perfume.
CINEOLE
eucalyptus | fresh | cool
Adds the faint, cool eucalyptus note that gives lemon myrtle its distinctive bushfood character.
Add Late
Stir ground lemon myrtle near the end of cooking to preserve its delicate, volatile citrus oils from heat damage.
Use Sparingly
A small amount gives a powerful lemon lift; too much can taste medicinal and soapy, so start with a pinch.
Infuse in Liquid
Warm dried leaves in milk, cream, or oil then strain to capture the bright lemon perfume for desserts and dressings.
Seafood
Brightens fish, prawns, and oysters with a clean lemon perfume without acid.
Poultry
Used in rubs and marinades for chicken to add a fresh citrus lift.
Teas
Steeped as a fragrant, naturally caffeine-free lemon tea, often blended with other bushfoods.
Desserts
Infused in milk, cream, or syrups for lemon panna cotta, ice cream, and sorbet.
Sauces and dressings
Stirred into vinaigrettes and sauces for a bright, floral citrus note.
Powder
Ground lemon myrtle is ready to stir into sauces and doughs but loses its delicate aroma faster. Keep sealed and use within several months.
Whole
Whole dried leaves keep their fragrance longer and can be ground fresh, infused in liquids, or steeped in teas for the brightest lemon perfume.
Lemon Myrtle is a spice derived from dried leaves (whole or ground) with unique botanical and culinary properties.
Botanical Name
Backhousia citriodora
Also Known As
lemon-scented myrtle, sweet verbena tree
Major Flavor Compound
Citral
Parts Used
Dried leaves (whole or ground)
Non-Culinary Uses
Lemon myrtle is used in aromatherapy, natural cleaning products, and herbal medicine for its antimicrobial and soothing citral-rich essential oil.
Method of Cultivation
An evergreen rainforest tree grown in subtropical climates. The fragrant leaves are harvested by hand and dried quickly at low temperatures to preserve the delicate citral oils.
Commercial Preparation
After harvest the leaves are gently washed and dried at low heat to lock in aroma, then sold whole or ground into a fine powder for culinary and beverage use.
Lemon myrtle has been used for thousands of years by Indigenous Australians as both a flavoring and a healing plant. It was 'discovered' by European settlers in the 19th century and later commercialized as a uniquely Australian bushfood, becoming a symbol of modern native cuisine that celebrates the ancient flavors of the land.
Lemon myrtle is native to the subtropical rainforests of eastern Australia and is cultivated in New South Wales and Queensland.
Growing Regions
Primary Sources:
🇦🇺 Australia
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