Lemon Myrtle Leaves
Lemon Myrtle Leaves
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Lemon myrtle leaves (Backhousia citriodora) are often called the "Queen of the Lemon Herbs" and for good reason. These certified organic dried leaves contain the highest concentration of citral of any plant in the world (90-98%), delivering an intensely clean lemon flavour that is actually lemonier than lemon itself. Aboriginal Australians have used lemon myrtle for an estimated 40,000 years, wrapping fish in the leaves for cooking and using the aromatic foliage in traditional medicine. The leaves make a beautiful caffeine-free herbal tea and are remarkably versatile in the kitchen.
Key Benefits
- Intensely lemony flavour: Contains 90-98% citral, the compound responsible for lemon scent and flavour. Delivers a cleaner, stronger lemon taste than actual lemons.
- Won't curdle dairy: Unlike lemons and limes, lemon myrtle provides citrus flavour without adding acidity. Perfect for cream sauces, custards, and baked goods.
- Rich in antioxidants: High in polyphenols, with an ORAC antioxidant score of 3,360, higher than blueberries, green tea, and pomegranate.
- Exceptionally high in calcium: Contains 1,583 mg of calcium per 100g of dried leaf, along with magnesium, folate, vitamin A, and lutein.
- Caffeine-free tea: Makes a refreshing, naturally caffeine-free herbal tea, enjoyed hot or iced. Traditionally said to have a calming, relaxing effect.
Lemon myrtle tea: Add 1 teaspoon of dried leaves to a cup of freshly boiled water. Steep for 5 to 7 minutes with the lid on to retain the volatile oils. Enjoy hot or brew double-strength and serve over ice in summer. A little goes a long way.
In cooking: Use as a direct substitute for lemon slices when baking whole fish, or in place of lemongrass in stir-fries, curries, and laksa. Add about 1 teaspoon per recipe to cakes, biscuits, shortbread, or cheesecakes for a bright citrus lift without acidity.
Blending: Pairs beautifully with Tasmanian Pepper Berries for a classic native seafood seasoning. Lovely in tea blends with Chamomile or Ginger Root. Also works as a natural substitute for bay leaves in savoury cooking.
Wrapping fish in paperbark with lemon myrtle leaves is one of the oldest documented culinary techniques in the world, practised by Aboriginal peoples for thousands of years. The leaves were also burned on campfires as a natural insect repellent.
Because lemon myrtle belongs to the Myrtaceae family (not Rutaceae like citrus), it can be a useful citrus flavour alternative for people with citrus fruit allergies or sensitivities.
Lemon myrtle essential oil should not be used around cats, as they lack the liver enzyme to metabolise certain compounds. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.
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