Lemon Myrtle (dried)

Available again from May 20

(21 reviews) Write a Review
15.00 Grams

Lemon Myrtle is without a doubt the most popular of Australia’s native herbs, with its fresh fragrance of creamy lemon and lime; lemongrass-like flavour and aroma of lemon verbena

Strong lemon scent, the flavour derives from the essential oils within the whole plant.  Use as a rub for fish or add a punch of flavour to chicken stuffing or damper.  It complements so many culinary delights, from fish and chicken to ice cream or sorbet.

Add powder towards the end of cooking, so it is not cooked for more than 10-15 minutes, as any longer than this will destroy the delicate lemon notes. Used sparingly, about ½ a teaspoon for 500g of meat and/or vegetables, otherwise the camphor-like eucalyptus taste will dominate.

Whole leaves may be added earlier and cooked for longer to infuse, like a bay leaf.

Lemon myrtle (Backhousia citriodora), leaf, dried, ground  Nutritional Information per 100gm

Energy: 683 kJ
Fat, total: 1.8 g
Carbohydrate: 1.8g
Sodium: 33mg
Protein:  8.3g
Fat saturated: 0.5g
Sugars: 1.8g

The listed weight is the shipping weight.

21 Reviews Hide Reviews Show Reviews

  • 5

    Posted by Julie Cann on 30th May 2017

    great strong flavour

  • 5
    Great flavour and easy to use

    Posted by Rhonda Daniels on 12th Mar 2017

    Great flavour and easy to use in baking such as biscuits and muffins.

  • 5
    Flavours of the bush

    Posted by Kerry Hands on 13th Dec 2016

    The Lemon Myrtle is fresh and light and perfect for cooking but also lifts the mood of anyone smelling it's citrusy aroma

  • 5
    Delicious lemon myrtle!

    Posted by Unknown on 1st Dec 2016

    I use it for baking lemon myrtle slice! It's always a hit and I don't think I have met someone who hasn't been able to say no to a second (or third) piece

  • 5
    Great Hit

    Posted by Unknown on 25th Jul 2016

    The Lemon Myrtle added a delicate lemon flavour to muffins and were loved by children.

  • 5
    tasty lemon Myrtle

    Posted by T Seymour on 19th May 2016

    Have been trialing cooking with lemon myrtle for the past year. have made some amazing dishes.
    Thank you for the beautiful, fresh lemon myrtle.

  • 5

    Posted by Althea on 9th Mar 2016

    This a great, versatile spice with the number of uses only limited by your imagination. It is equally great to compliment fish, vegetables, cakes and frostings, as well as adding a subtle undertone to chai tea blends.

  • 5
    My favourite Australian herb

    Posted by Carmel Gribble on 8th Feb 2016

    I was first introduced to lemon myrtle by a chocolatier in Denmark, Western Australia. I loved the flavour but was unable to locate the herb.
    In January while holidaying in Bundaberg I found some in a gourmet kitchen shop. I bought quite an amount and used it in some cheesecakes.
    everyone who tasted the cheesecakes loved it. Very soon my lemon myrtle was gone. Thanks to Taste Australia Bush Food shop, and its efficient mail order I now have an even bigger supply of lemon myrtle and two cheescakes in the fridge.

  • 5
    Brilliant citrus alternative

    Posted by David Bayly on 2nd Feb 2016

    I use lemon myrtle where ever I would use lemon juice or want citrus notes in cooking. The flakes are best ground before adding to sauces of when using to make a marinade, it is much more aromatic than the pre ground. Flakes make a great tea too.