Lemon Myrtle

This evergreen tree likes tropical conditions. Main areas of cultivation are coastal rainforests in Australia, Malaysia and southern China. It has a very high citral content and is more lemony than lemon. It has a light scent of eucalyptus with green, herbal notes. Add toward the end of cooking to maintain the citrus notes as prolonged heat will allow for more camphorous flavors to dominate. Use sparingly, half a teaspoon at most and, ideally in quick cooking applications.

Suggested uses - Lemon myrtle does not contain acid like lemon juice so it can be added to cream based sauces without the risk of curdling. It can be substituted for lemongrass in asian dishes and makes a fragrant addition in cakes and cookies. Make a syrup to pour over fruit or sorbet.