Lemon Myrtle - divine fragrance
Lemon Myrtle is a wonderful unique rainforest plant with an abundance of uses and a divine fragrance. As a food the leaves can be used fresh or dried and the oil can be extracted through distillation. Fresh or ground dried leaf has endless applications in sweet or savory dishes and drinks. It can be used in tea, biscuits, cakes, sweets, salad dressings, pasta, soups, and curries - let your imagination loose and discover the wonderful versatility of this rainforest delight. It is ideal as a sprinkle for fish, meat or vegetable dishes - simple and delicious.
Citral is the chemical component that gives lemons, lemongrass and lemon myrtle their scent. While lemon oil usually has 3-10% citral, lemon myrtle is 92% citral, an amazing 7 times that of lemongrass! But it adds a subtle rather than overpowering flavour.
It is the best natural source of high quality citral known in the world.
Lemon Myrtle has potential for further applications with researchers at Charles Sturt University discovering that Lemon Myrtle has excellent antifungal activity and very good antibacterial activity.
Nutrition Information: Average quantity per 100g
Energy 1521kJ
Protein 8.7g
Fat, total 2g
Carbohydrates 74.7g
sugars 2.9g
Sodium 42mg
Cholesterol 0mg
Potassium 79mg
This is an extract from the Rural Industries Research and Development Corporations' publication titled Food Safety of Australian Native Plants:
"Although, botanically, lemon myrtle is considered a single species, there are acknowledged to be at least two distinct chemical forms (chemovars). The distinguishing feature is the composition of the essential oil in the leaves. This oil provides most of the aroma and flavour for which the plant is used in foods and beverages. In most plants of the species, at least 90% of the oil may consist of citral, a lemon-scented mixture of neral (α-citral) and geranial (β-citral)(Opdyke 1976).
In the other main chemovar, citronellal can contribute up to 80%, which makes the leaves unsuitably flavoured for use in foods. The assemblage of compounds in each form of the oil is quite similar, even though the relative abundance of the two most abundant ingredients is variable. (Brophy et al.1995; Penfold 1950)."
Our lemon myrtle has been tested by the NSW DII and is certified 92% citral.
Lemon Myrtle is available fresh or dried as spice, or ground to your specifications. Edible essential oil is also available. We use lemon myrtle in our walkabout and dreaming tea infusions.
Citral is the chemical component that gives lemons, lemongrass and lemon myrtle their scent. While lemon oil usually has 3-10% citral, lemon myrtle is 92% citral, an amazing 7 times that of lemongrass! But it adds a subtle rather than overpowering flavour.
It is the best natural source of high quality citral known in the world.
Lemon Myrtle has potential for further applications with researchers at Charles Sturt University discovering that Lemon Myrtle has excellent antifungal activity and very good antibacterial activity.
Nutrition Information: Average quantity per 100g
Energy 1521kJ
Protein 8.7g
Fat, total 2g
Carbohydrates 74.7g
sugars 2.9g
Sodium 42mg
Cholesterol 0mg
Potassium 79mg
This is an extract from the Rural Industries Research and Development Corporations' publication titled Food Safety of Australian Native Plants:
"Although, botanically, lemon myrtle is considered a single species, there are acknowledged to be at least two distinct chemical forms (chemovars). The distinguishing feature is the composition of the essential oil in the leaves. This oil provides most of the aroma and flavour for which the plant is used in foods and beverages. In most plants of the species, at least 90% of the oil may consist of citral, a lemon-scented mixture of neral (α-citral) and geranial (β-citral)(Opdyke 1976).
In the other main chemovar, citronellal can contribute up to 80%, which makes the leaves unsuitably flavoured for use in foods. The assemblage of compounds in each form of the oil is quite similar, even though the relative abundance of the two most abundant ingredients is variable. (Brophy et al.1995; Penfold 1950)."
Our lemon myrtle has been tested by the NSW DII and is certified 92% citral.
Lemon Myrtle is available fresh or dried as spice, or ground to your specifications. Edible essential oil is also available. We use lemon myrtle in our walkabout and dreaming tea infusions.