Ingredient
Lemon Myrtle (Backhousia citriodora) is one of the most popular and versatile native Australian herbs available. But unlike other herbs which grow close to the ground, the Lemon Myrtle 'herb' comes from a tall rainforest tree (up to 30m) which is grown in coastal, sub-tropical rainforests of Queensland down to the southern much cooler areas of Australia.
Lemon Myrtle can best be described as a fragrant, sweet lemon, lime and lemongrass flavoured herb which can be used in recipes where every a lemon or citrus flavour is required. Lemon Myrtle is versatile enough that it works well in both savoury and sweet dishes.
When cooking with Lemon Myrtle be sure to keep in mind that it is high in essential oils and any exposure to heat will dissipate the flavour. Use Lemon Myrtle in a similar method as when using fresh basil or coriander, i.e adding to hot dishes towards the end of the cooking cycle.
I much prefer to use a Lemon Myrtle blend called Lemon myrtle Sprinkle produced by Vic Cherikoff. I find that pure Lemon Myrtle can often take too long to infuse. Whereas Lemon Myrtle Sprinkle is a formulation of the best quality lemon myrtle leaf, encapsulated lemon myrtle, rainforest lime pulp and lemon aspen pulp to give a much more balanced flavour than pure lemon myrtle.
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Other recipes with Lemon Myrtle
Everyone loves custard with Christmas Pudding, so I thought I would create a custard flavoured with lemon myrtle.
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This native flavoured mayonnaise is great as a salad dressing or as a condiment for fish and chips.
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Cauliflower is such an underutilised vegetable and goes well with seafood
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This shrimp salad is great served as a starter or as a side salad at a BBQ.
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Lemon Myrtle Tea is a healthy drink which soothes a sore dry throat.
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