Lemon myrtle is a shrub that is found natively in Australia. For thousands of years, the plant has been cultivated in the coastal regions of Australia, in areas such as Victoria, New South Wales and South Australia. Today, it is cultivated in many areas in southern United States, South Africa as well as southern Europe.
Lemon myrtle has a citrus-like fragrance with a spicy undertone. Its unique aroma is often compared to a blend of lemongrass, kaffir lime, and lemon verbena, with just the slightest hint of eucalyptus background.
Lemon myrtle is widely sued for preparing milk or cream-based dishes, mainly because its taste is so close to that of lemon, but without the acidity. Thanks to this, it has the potential to lend a lemony flavour and aroma, but without resulting in dairy products to curdle. It is mostly used as a flavouring agent in dishes that require very little cooking time since its taste can develop into a rather bitter one when used in dishes that require prolonged cooking. As such, lemon myrtle is commonly used to add flavour to pastas, stir-fries, grilled meats, fish, sorbets, ice-cream, and more. It is also used to add flavour to both hot and iced tea.